Sweet Potato Latkes

Latkes are a traditional Jewish/Eastern European dish. There are a zillion varieties of them spanning across Eastern Europe. I am in no way a Latke connoisseur, in fact, I can’t even recall the last time I had one. I am really intrigued by the idea of them, though. Potato. Frying. Pancake?! It all sounds too good to be true.

My inner fatso wants to make legit Latkes one day, but not today. I was given this recipe by my future Mother-in-Law as something healthy she wanted me to test. So I happily obliged since I just was given two pounds of sweet potatoes from Friends & Farms.

This actually turned out much tastier than I expected, I didn’t have the highest hopes for this since the recipe calls for you to bake them rather than fry them (like you typically would).

Adapted from Rodale Sweet Potato Latkes Recipe .

Recipe (Makes approx. 20 Latkes)

Ingredients

1/4 Cup Coconut Flour

4 Eggs Beaten

Half White Onion, Diced

1 Pound Shredded Sweet Potatoes

1 Tsp. Cinnamon

1 Tsp. Nutmeg

1 Tsp. Salt

1 Tsp. Black Pepper

Method

Grease two baking sheets. Pre-heat your oven to 400F.

Peel and then shred your sweet potatoes. Once you’ve shredded them, add all your other ingredients to your shredded sweet potatoes and mix together with your hands.

Now make little handful balls from the mixture. Place them on the baking sheets and flatten them out.

Now bake in the oven for 2o-25 minutes. Then take them out of the oven, flip, apply some olive oil with a brush and bake some more. I like mine to be crispier.

Enjoy!