Sweet Potato Latkes (Sweet Potato Pancakes)
By
Joan Hunt
@vegancook
3
Shredded sweet potatoes stand in for russets in this version of potato pancakes, and puréed sweet potatoes replace eggs to make the recipe vegan. Starchy, dry-fleshed sweet potatoes, such as Okinawan or boniato, work best. If you use a moist, extra-sweet type, such as Beauregard or garnet, keep a close eye on the latkes while they cook—the potatoes’ high sugar content may make the latkes burn if they’re cooked just a moment too long. Serve with Vanilla Applesauce and vegan sour cream.
Blue Ribbon Recipe
Yum! I'm a fan of potato pancakes and love how sweet potatoes are used in this recipe. These are savory and super easy to make. A great holiday side dish!
Ingredients
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1/4 cbaked, puréed sweet potato
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1 1/4 lbsweet potatoes, peeled and shredded
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1/2 cgrated onion
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1/4 call-purpose flour
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1/2 tspsalt
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1/4 tspground black pepper
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4 tspcanola oil, divided
How to Make Sweet Potato Latkes (Sweet Potato Pancakes)
- Combine sweet potato purée, shredded sweet potatoes, onion, flour, salt, and pepper in bowl. Shape into 1/4-inch-thick patties.
- Heat non-stick skillet over medium-high heat. Coat pan with cooking spray; add 1 tsp. oil. Add 3 patties. Cook 3 minutes; flip, and cook 2 minutes more, or until browned on both sides. Drain on paper-towel-lined plate. Repeat with remaining oil and patties.
About Sweet Potato Latkes (Sweet Potato Pancakes)
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Collection: Festive Feasts
Other Tag: Healthy
