Sweet Potato Latkes

 

My family loves latkes! While on the Whole 30, I decided if I’m going to make them, I should probably use sweet potatoes.  I still used a few regular potatoes too because my husband and the kids aren’t big fans of sweet potatoes. Big thumbs up from all! I made twice as many (reflected in my recipe below) figuring they would be great for breakfast tomorrow as well!

Ingredients:

  • 4 small sweet potatoes, peeled, grated
  • 3 small white potatoes (I used Yukon gold), peeled, grated
  • 1/4c onion, finely chopped
  • 3 cloves garlic minced
  • 4t coconut flour
  • 4 eggs, lightly beaten
  • 1t salt and 1/2t pepper or to taste
  • duck fat, ghee or oil of choice for the pan

Directions:

  • After grating the potatoes (I used the shredder attachment of the food processor), wring out the extra liquid using a paper towel and place in a large bowl
  • Add onion, garlic, coconut flour, salt, pepper and mix to combine
  • Add eggs and mix (you may need to adjust amount of eggs depending on size of potatoes used…you want them to be clearly coated in the egg but you don’t want them to be swimming in them)
  • Heat a cast iron skillet on low-med heat
  • Once hot, add fat/oil of choice
  • Add heaping tablespoons of the potato mixture into the hot skillet giving each latke some space and pressing down with the back of the spoon or fork to thin out
  • Once they are brown on one side, flip and brown the other side (about 4-6 min per side)

 

 

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4 thoughts on “Sweet Potato Latkes

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