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1
Using the grater attachment on a food processor (or a handheld box grater), grate the Organic Stokes Purple sweet potatoes (skins and all). Squeeze the potatoes in a towel to wring out as much moisture as possible. In a large bowl, whisk together the eggs, flour, and pimenton. Add the grated sweet potatoes, scallions, dill, and parsley, and season with 11/2 teaspoons of kosher salt. Use your hands to combine the mixture, squeezing as you go to make sure everything is well incorporated.
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2
Using the Scoop 2 tablespoons of the sweet potato mixture at a time, forming each into a small, tight patty. In a large saute pan over medium-high heat, heat enough grapeseed oil hear to shallow fry the latkes. Test the heat by dropping a piece of sweet potato into the oil - if it sizzles immediately, it's ready to go. Fry each latke for 2 minutes per side, then transfer to paper towels to cool.
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3
For the Quickfires shishito pepper horseradish dipping sauce: remove the tops of the shishito peppers and saute in oil for 6-8 minutes on medium heat until charred and slightly softened for blending. Once completed, combine shishitos and all other sauce ingredients and blend for one minute in a good processor. Chill for two hours, or overnight to help mend the flavors.
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4
Scoop with a spoon and place a dollop of the sauce on top of each pancake, or serve on the size as a dipping sauce. Top with dill as a garnish.
