Happy Hanukkah! If I were a good blogger OR a good Jew, I would have had this recipe for Sweet Potato Latkes posted for you days ago. But we all know that I am neither of those things. I’m getting it posted before sundown though, so that counts for something, right?
Sweet Potato Latkes are a lovely little twist on the classic. I especially love them served with Chive Sour Cream.
Don’t forget the apple sauce! I am solidly on team #SourCreamAndAppleSauce when it comes to the question of which they’re better served with. The answer is both.
If you don’t tolerate white potatoes, or are still under the (incorrect) impression that potatoes aren’t paleo, you can probably make these with all sweet potatoes. You might need to add a little extra cassava flour and maybe an extra egg to make up for the lack of starch.
As always, without testing the recipe myself, I can’t make any guarantees. Luckily, there’s Google. I’m almost positive that if you harness its powers, you will find yourself the exact recipe that you seek.
Whether or not you celebrate: I love you a latke and wish you lots of love and light this holiday season, and always.
Looking for more Hanukkah recipes? I’ve got a few!
And don’t forget about The New Yiddish Kitchen, gluten-free and paleo recipes for the holidays and every day!Print
A lovely little twist on the classic latke.
- 2 pounds (about 2 large) russet potato, (peeled and grated)
- 2 pounds (about 2 medium) sweet potatoes, (peeled and grated)
- 3 teaspoons salt, (divided)
- 3/4 cup (100 grams) cassava flour
- 4 large eggs
- 1 cup minced scallions, (about 1 large bunch)
- 1 cup (more if needed) neutral tasting oil, such as light olive or avocado
- sour cream and apple sauce, (for serving*)
- In a large colander, toss the grated potato and sweet potato with 1 teaspoon of the salt. Set aside in the sink while you prep the rest of your ingredients.
- In a large bowl, whisk the eggs, cassava flour, and remaining 2 teaspoons salt until smooth.
- Place half of the grated potatoes on a large clean tea towel. bring together the corners and twist – use your muscles! – to squeeze out as much liquid as possible. Once you have gotten it as dry as possible, transfer to the egg and cassava mixture. Repeat with the remaining potatoes.
- Add the scallions and mix to combine the mixture. Your hands are the best tool for this.
- Place a large or two small cooling racks into a baking sheet. Turn your oven on warm to hold the latkes as you cook them.
- Heat a large skillet over medium-high heat. Add about 1/3 cup of the oil, and heat until it’s shimmering.
- Once the oil is hot, form the latke mixture into 3-inch pancakes, roughly 1/2-inch thick. Carefully drop them into the oil one by one, cooking 4 or so at a time. Cook for 3-4 minutes per side, or until deep golden brown** Transfer to the rack-lined baking sheet. Keep the cooked latkes in a warm oven while you cook the rest.
- Repeat with the remaining latke mixture. Add more oil as necessary; you want there to always be a layer in the pan. Be sure to allow the oil to heat between batches when you add more.
- Serve with sour cream and apple sauce.
*I especially love these served with chive sour cream; simply mix in a bunch of chives to a cup or so of sour cream, and sprinkle additional chives on top, if desired.
**If making these ahead, cook them to light golden brown, and reheat them in a 400ºF oven for about 10 minutes, or until hot and crispy.
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