Sweet Potato Latkes

I don’t know many people who don’t love sweet potatoes.  And if those sweet potatoes are cooked to crispy, golden-brown perfection – they’re even harder to resist.

Enter sweet potato latkes (or hash browns, or fritters, whatever floats your boat) – the easiest way to add a little sweet tater lovin’ to any part of your day.

You can eat them solo with the yogurt sauce I included in the recipe below, you can pop them on top of your fav salad for a sweet crunch, eat them as an exciting veggie side dish, or even (my personal fav) just topped with an egg.  #putaneggonit

These serve up so much more in the nutrition department than your average white potato latke, because sweet potatoes are absolutely loaded with nutrients.

They’re packed with antioxidants like vitamins A and C, have strong anti-inflammatory properties (especially for brain and nerve tissue), help regulate blood sugar levels, promote healthy healing and blood clotting,  and nourish hair, skin, and nails.

ALSO I made these bad larry’s sans flour, so my gluten-free friends can enjoy them, too (you’re welcome, Mom).

These can totally be wrapped up and refrigerated or frozen if it makes too many to chow in one sitting.  They’re such a fun thing to have on hand if you’re looking to turn a boring old meal into a party in your mouth.

Ingredients: (always organic, if possible)

Latkes

  • 1 large sweet potato
  • 1 onion
  • 1 shallot
  • 2-3 pastured eggs (depending on size of sweet potato)
  • Pink Himalayan sea salt
  • Pepper
  • Cayenne pepper
  • Turmeric
  • Cooking oil: ghee or avocado oil

Sauce

  • 1 cup of plain greek yogurt
  • Juice of 1/2 lemon
  • Pink Himalayan sea salt
  • Pepper
  • Cayenne pepper
  • Paprika

Directions:

  • Using a grater or food processor, grate entire sweet potato and onion.  Then finely mince the shallot.
  • Mix all of the veggies together, wrap in a cloth or paper towel and squeeze out excess moisture.
  • Put veggie mixture into a large mixing bowl and season with a couple dashes of cayenne, a couple dashes of turmeric, and salt + pep.
  • Depending on the size of your sweet potato, beat 2 or 3 eggs in a separate bowl (2 for large sweet potato, 3 for HUGE sweet potato), then fold eggs into the veggie mixture to combine evenly.
  • Melt cooking oil of choice (ghee or avocado oil) in a cast iron skillet on medium/high heat, and add a spoonful of the veggie mixture to the pan once it’s hot – use the spoon to smooth it out and create a small pancake shape, then create 2 or 3 more pancakes (depending on the size of your pan).
  • Let the latkes cook for about 2-3 minutes, until the bottom becomes golden brown, then flip and cook for about 2-3 more minutes on the opposite site.
  • Repeat this process until the mixture is gone.  Number of latkes, and servings will vary based on the size of your sweet potato – mine was huge and it made about 18 latkes.

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