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.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 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
- Grate sweet potato and onion in Cuisinart with grate attachment (can also do by hand).
- 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.
- Repeat until batter is gone.
- Serve with your favorite toppings and enjoy!
Nightshade free, dairy free, soy free, and corn free.