Back to Recipe Search
Sweet Potato Latkes
Flavorful, nutrient dense sweet potatoes adds a vitamin punch to this traditional recipe.
- 1 Tbsp. brown sugar or coconut palm sugar
- 1 tsp. cinnamon ground
- 1/4 C. coconut oil depending on size of frying pan
- 3 egg(s)
- 1/4 C. g.f. all-purpose baking flour all-purpose
- 1/2 tsp. ginger ground
- 1 tsp. nutmeg ground
- 2 med. potato(s) Yukon Gold or russet, peeled and grated
- 3 scallions chopped
- 1 1/2 tsp. sea salt
- 2 med. sweet potatoes peeled and grated
- Optional: Once the potatoes are grated, you can put ½ (about 4 cups) in a food processor or blender and blend till chopped a little finer. Then squeeze with a cheesecloth or paper or cloth towel to remove excess moisture for crispier latkes.
- In a large bowl combine the scallions and eggs, mix well. Add the flour, salt, ginger, nutmeg, cinnamon and brown sugar and blend.
- Add potatoes to the egg mixture until the potatoes are evenly coated.
- Heat enough coconut oil to come up the sides of a large skillet (cast iron is preferable) about a ¼ inch. Heat on medium high just below the smoke point (sizzling, but not smoking).
- Add about a ¼ cup of batter to the oil and press flat with a spatula till about 1/3” thick. Fry until completely golden brown and crispy on the outside rim. Flip and brown on the other side.
- Using a slotted spatula, remove latkes to a plate or wire rack lined with paper towels to absorb excess oil. Serve immediately or transfer to a cookie sheet in a preheated oven on warm until ready to serve.
- Serve hot with sour cream and/or Greg’s No Cook Applesauce.
Deep frying in oil is not typically thought of as "healthy". A once a year splurge makes it a special tradition.
Calories: 185kcalProtein: 4gFat: 7gSaturated Fat: 5gSodium: 401mgFiber: 2gSugar: 3gBack to Recipe Search