Recipe: Sweet Potato Latkes
Comfort food for me comes in the form of potatoes. Any potato will do. I’d eat them fried, baked, roasted, mashed. As long as it’s a potato, it’s a-okay with me. It’s kind of like a hug in food form.
Enter in a nightshade intolerance and my potato consumption was drastically reduced. No more french fries. No more mashed potatoes. No more home fries.
Thank. Goodness. For the sweet potato and yam. And for the fact that they are not in the nightshade family. It made everything…bearable.
It also made it possible for me to have potato latkes. If you haven’t had them, you really should. Like, right now. As in print out this recipe and get thee to the kitchen, right now.
The Hubster would agree. It’s one of his favorite meals. Of all time.
Sweet Potato Latkes
- 1 large sweet potato, peeled
- 1 medium onion
- 1/3 cup whole wheat flour (can also use bread crumbs, matzo meal, etc)
- 2 large eggs, lightly beaten
- 1 tsp salt
- 1/2 tsp black pepper
- cooking oil (we use safflower)
- Grate sweet potato and onion in Cuisinart. Squeeze out excess liquid (mostly from onion).
- Transfer to large mixing bowl, and add flour, eggs, salt, and pepper.
- Heat oil over high heat until hot but not smoking.
- Working in batches, spoon mixture (approx 1/8 cup) into oil and flatten.
- Cook until golden brown, about 1 1/2 minutes on each side.
- Transfer to a plate with paper towels.
- Serve with your favorite toppings and enjoy!
Note: next time we make this recipe, I’m going to try baking them. If you would prefer this method, cook in oven on 375 for 10 minutes on each side, or until golden brown.
For your reference:
This recipe is vegetarian. It is also nightshade free, dairy free, soy free, cinnamon free, and contains no msg. It can also be made gluten free and wheat free depending on flour choice.
[print_link]Posted by Emily Levenson | 8 comments