Sweet Potato Latkes

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.