- Yield: 16-20 pancakes
Sweet Potato Latkes w/ Coconut Sour Cream (Dairy & Gluten-Free)
Ingredients
- Coconut Sour Cream:
- Premium Coconut Milk - 1 small can 5.4 ounces
- Lemon juice - 1 tablespoon
- Apple cider vinegar - 1/2 teaspoon
- Unprocessed salt - 1/8 teaspoon
- Instant Apple Cranberry Sauce:
- Low-sugar apple such as Pink Lady or Fuji, cored and coarsely chopped - 1
- Fresh cranberries - 3/4 cup
- Raw honey to taste - 2 tablespoons
- Ground cinnamon - 1/2 teaspoon
- Sweet Potato Latkes:
- Medium sweet potato, peeled - 1
- Small to medium onion - 1
- Almond meal - 1/2 cup
- Large eggs - 3
- Unprocessed salt and some black pepper - 1 teaspoon
- Green onions, finely chopped - 3
- Coconut oil for frying
Instructions
Coconut Sour Cream:
- Stir all the sour cream ingredients together in a small bowl and chill.
Instant Apple Cranberry Sauce:
- Blend the apple, cranberries, honey, and cinnamon
- in a small blender until smooth.
- Sweet Potato Latkes:
- Coarsely grate the sweet potato and onion in a food processor or with a hand grater.
- In a mixing bowl, mix the almond meal, eggs, salt, pepper, and green onions.
- Add the grated potato mixture and stir until well combined.
- Melt coconut oil in a nonstick skillet or griddle with coconut oil. Heat on medium heat until a drop of water sizzles when flicked onto the pan. Then you know it is ready.
- Measure 1/4 cup batter for each pancake. You can fit two to three pancakes in a large skillet. Or use two pans for faster cooking. Press them down with a spatula into about 4-inch rounds. Fry each one for 4 to 5 minutes on each side, or until they are barely a golden brown color. Place finished latkes on a serving dish covered with a towel to keep warm. These are equally satisfying baked on a parchment-covered baking sheet for 25 to 35 minutes at 350°F. Check them after 15 minutes and flip over when they're lightly browned.
Recipe posted with permission from the author
Recipe author: Jane Barthelemy
Originally posted on: janeshealthykitchen.com
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