Candied Sweet Potato Latkes. A fun twist on the classic, made with maple syrup, vanilla, a bit of OJ and some coconut sugar. Gluten free and nut free!
Originally Posted: November 4th, 2013Â Â |Â Â Updated: November 28th, 2018
Do you remember the year (2013) when Hanukkuah and Thanksgiving overlapped and we did this thing called #Thanksgivukkah?
That was totally crazy and hectic as anything BUT one ood thing to come out of it was this crazy good mashup recipe for Candied Sweet Potato Latkes.
These are perfect for Hanukkah or for Thanksgiving or for Friday night.
Because, let’s be real – CANDIED SWEET POTATOES are a good thing.
And, in this case, a great thing. Because these bad boys are gluten free, nut free, vegetarian and I include a dairy free option in the notes section.
Did I mention refined sugar free?
Oh yeah. I can’t wait to hear what you serve them with!!
Did you make this recipe? Please give it a star rating below!
Candied Sweet Potato Latkes. A fun twist on the classic, made with maple syrup, vanilla, a bit of OJ and some coconut sugar. Gluten free and nut free!
- 2 pounds sweet potatoes peeled and shredded
- 1 small sweet onion finely chopped
- 1 large egg beaten
- 1 egg white beaten
- 1 tsp orange juice or 1/4 tsp orange zest
- 1/2 tsp pure vanilla extract
- 2 T coconut palm sugar
- 1 T pure Maple syrup
- 6 T tapioca flour
- 2 tsp kosher salt
- 1/4 tsp ground cinnamon
- pinch freshly grated nutmeg
- 2 T butter divided
- 2 T organic virgin coconut oil divided
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Wash and peel sweet potatoes.
If you have a food processor (if not, use a handheld box grater), fit with shredding blade. Shred peeled sweet potatoes.
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Change blade to chopping blade and pulse until onion is finely chopped but NOT watery (of use a knife to finely chop).
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In a large mixing bowl, combine shredded potatoes, chopped onion, beaten egg plus egg white, orange juice, vanilla, palm sugar, maple syrup, tapioca flour, salt, cinnamon and nutmeg.
Mix until well combined. Let mixture sit for 10 minutes to release liquid.
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Use your hands to squeeze out all the excess liquid and pour out or drain through a fine mesh strainer.
You may need to do this 2 or 3 times to get all the liquid out.
This is very important for cooking as the excess liquid will make the latkes fall apart.
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Heat a large frying pan (I used a 12" non-stick) over medium heat.
Once hot, add 1/2 Tablespoon of butter plus 1/2 Tablespoon coconut oil to pan.
Use your hands to form the latkes making sure to press them together (about a rounded Tablespoon each) and gently place in frying pan, five latkes at a time.
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Cook, undisturbed for 8 minutes and gently flip.
Continue cooking on other side for 5 more minutes until brown and remove to a parchment paper lined baking sheet.
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Repeat until all latkes are cooked.
Serve immediately or refrigerate until ready to reheat.
To reheat, preheat oven to 325F. Place tray in oven until latkes are warmed through, about 15 to 20 minutes.
Serve with a touch of maple syrup and Enjoy!
- To make dairy-free, omit the butter and substitute coconut oil.
- If you want to make these for the freezer, cook them as directed, allow to cool completely and freeze in a single layer. Once frozen, transfer to a ziploc or other airtight container.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
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