Pork Sliders on Sweet Potato Latkes w/Apple, Cheddar, Tomato Marmalade

By Anthony Salemme, chef

Pork Slider Burgers on Sweet Potato Latkes with  Green Apples, Cabot Cheddar, Tomato Marmalade.

Serves 4

Tomato Marmalade                                                            Makes about 1 pint

(Great on toast, burgers, pork, chicken or fish)   

3 pints cherry tomatoes, cut in half

2 teaspoons fresh thyme

1 lemon, juice and zest

1 ½ cup cane sugar

½ teaspoon salt

Place all ingredients in a saucepan and simmer for 60 minutes until thick and shiny. Be careful not to let it burn.

Pork Sliders

1 ½ pound Italian pork sausage, casings removed

3 Tablespoons Dijon mustard

1 tablespoon fresh thyme leaves, chopped fine

2 cloves garlic, minced

½ cup yellow onion, chopped fine

2 teaspoons black pepper.

6 ounces Cabot extra sharp cheddar, grated

1 granny smith apple, sliced thin

Combine all ingredients except cheese and apples, and form into 8 sliders. Chill 1 hour.

Next, grill the sliders for 3 minutes on each side. Top with cheese and apple slices.  Top with tomato marmalade.

Sweet Potato Latkes

1 ½ pound sweet potatoes, peeled and shredded

1 medium yellow onion, chopped fine

3 tablespoons chives, chopped fine

3 eggs

½ cup flour

1 teaspoon baking powder

1 teaspoon salt – 2 teaspoons black pepper

1 cup vegetable oil for frying

Mix all the ingredients in a bowl until well combined. Fry 1/3 cup portions of potato mixture in batches so that you have 16 equal size pancakes. Flatten the pancakes when you place them in the oil. Keep warm in a 300F oven until ready to serve.


Place 2 pancakes on each plate, top each with a slider then top with remaining pancake.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at