Sweet Potato Pancakes (Latkes)

Sweet Potato Pancakes

Sweet Potato Pancakes

I am not going to lie, this recipe takes a little work if you don’t have a food processor with a shredding attachment, but it is so worth it!  Potato Pancakes are traditional in Eastern Europe and the Middle East and can be served as either a sweet or savory side dish.  Potato pancakes also known as Latkes, are traditionally eaten by Jews during the festival of lights known as Hanukkah.   Oil is central for cooking during Hanukkah,  it is symbolic of the oil which kept the lamp burning in the Temple for 8 days.  Whether you are celebrating Hanukkah, or just looking for a side dish to accompany your meal, these nutrient dense sweet potato pancakes are sure to please.

Ingredients:

2 medium sized Organic Sweet Potatoes (peeled and shredded)
2 pastured or organic eggs
1 Tablespoon of Raw Honey or Maple Syrup
Zest from an Organic Lemon
1 or 2 Tablespoons Organic Coconut Flour (see note below)
2 1/2 teaspoons ground Cinnamon
1 1/2 teaspoons ground Ginger
1/2 teaspoon Onion Powder
1/4 teaspoon ground Cloves
1/4 teaspoon Sea Salt
Freshly Ground Pepper (4 or 5 grinds)
Oil for frying…approximately 1 1/2 inches melted in the pan (I used Organic Palm Oil)

Frying our Sweet Potato Pancakes

Frying our Sweet Potato Pancakes

Directions:

Peel and shred the sweet potatoes and let sit for 5 minutes

Blot the shredded potatoes with a few paper towels to remove some of the moisture.

In a small bowl whisk the eggs, then add the honey/maple syrup, and spices whisking to combine.

Pour the egg mixture into the shredded sweet potatoes and mix with your hands (or a large spoon) to coat the shredded sweet potatoes.

Add 1 tablespoon of coconut flour and mix into the sweet potatoes.  Allow the sweet potato mixture to sit for 1 or 2 minutes while the coconut flour is absorbing some of the liquid.

NOTE:  If your sweet potatoes are dry and not drawing much liquid/moisture you may not need the 2nd tablespoon of coconut flour.

In a large skillet heat your oil over medium heat.

Form the shredded sweet potato mixture into patties and place gently into your pan of hot oil.  Cook until the pancake begins to brown.  Gently flip the pancake with a spatula to cook the other side.

The thinner you make your pancake the more quickly it will cook.  As a point of reference these chubby little sweet potato pancakes took approximately 3 minutes per side.

When the pancakes are cooked place on paper towels to soak up some of the oil.  If making a large batch place the cooked pancakes on a baking sheet and keep them warm in an oven set at 275 degrees F.

Sweet Potato Pancakes (Latkes)

Sweet Potato Pancakes (Latkes)

Serve plain, with homemade or organic applesauce, or with a bit of sour cream/creme fraiche.

Main Courses, Recipes

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