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!
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.
Change blade to chopping blade and pulse until onion is finely chopped but NOT watery (of use a knife to finely chop).
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.
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.
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.
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.
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!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.