Grain-Free Sweet Potato Latkes
/Updated 12/21
In our house, we celebrate a little bit of everything! To honor Hanukkah, I created these crispy-on-the-outside grain free sweet potato latkes which feature a bit of cumin and coconut flour and are baked instead of fried. I wasn't sure how they would go over with the crowd... but I guess the empty plate and recipe requests suggest sound approval. Whatever you celebrate, these are bound to be a big hit with your crowd.
Crispy Sweet Potato Latkes
Makes about 12-15 pancakes
Ingredients
2 lbs (or about 3-4 large sweet potatoes, scrubbed but not peeled
1 onion, peeled and cut into wedges
4 eggs
1/4 cup coconut flour
1 teaspoon sea salt
1 teaspoon cumin
Black pepper, to taste
Instructions
Preheat oven to 400 degrees and line one large baking pan with parchment paper.
Grate potatoes and onion in a food processor using the shredding disc. You can also do this by hand but the food processor saves a lot of time and pain!
Place grated potatoes and onion in an old dish towel and squeeze out as much liquid as possible. This is key so your latkes aren't mushy.
Toss potatoes and onion in a large mixing bowl with eggs, flour, salt, cumin and pepper until well mixed.
Scoop 1/4 cup rounds of the mixture onto the parchment paper and pat down with the back of the measuring cup to form flat discs. Bake for 20 minutes, flip and brush with a bit of olive oil (if you like them crispy like I do!). Bake an additional 8-10 minutes until golden brown.
Keep warm in a 225 degree oven. You can also make these one to two days ahead and keep in the refrigerator in a glass dish between a few unbleached paper towels. Reheat at 400 degrees for 20 minutes.
Serve with applesauce or Kite Hill sour cream for dairy-free or even a bit of creme fraiche on the side.
