These Sweet Potato and Spice Latkes are a flavor packed twist on the traditional potato pancake. I usually serve these when I have a crowd for Hanukkah and want a bit of variety. Or when I just want to mix things up, which turns out to be pretty often! The mix of sweet potato with curry, cumin and fresh green onions is magic. Dip them in my Cilantro Lime Sour Cream for an added burst of fresh herbs and citrus. If you want some heat, feel free to add a chopped chipotle pepper in adobo sauce or up to a half teaspoon of chipotle chili powder.
Sooo Easy to Make!
I use a mixture of grated sweet potato (you can even leave the skins on) and Simply Potatoes brand shredded hash brown potatoes. Combine the potatoes in a large bowl with all of the remaining ingredients. Then spoon the mixture into rounds on a parchment lined baking sheet to bake them. Or you can pan fry them in oil on the stove top. Either way, they will turn out beautifully crisp on the outside and tender in the middle. I usually bake them, which allows me to make a lot more at one time and there isn't as much mess.
If you are looking for more traditional latkes, check out my Best Latkes Ever. They are just as easy to mix up and you can bake or pan fry them as well. Both of these will go really well with Drunken Braised Brisket, Fastest, Easiest and Best Gluten Free Noodle Kugel and Gluten Free Matzoh Crack.
Sweet Potato and Spice Latkes
Ingredients
For the latkes:
- 1 large sweet potato - scrubbed well & grated on large holes
- 1 20oz bag of shredded hash brown potatoes - I use Simply Potatoes
- ½ cup scallions - sliced very thin
- 2 eggs
- 2 tablespoon sesame oil
- 3 tablespoon Gluten Free Flour Blend with xanthan gum - I use Bob's Red Mill 1 to 1 Baking Flour
- 2 teaspoon fine sea salt
- ¼ teaspoon fresh ground pepper
- 2 teaspoon garlic powder
- 1 tablespoon curry powder - Use Indian style yellow or red curry, not Jamaican style
- 1 teaspoon ground cumin
Cilantro Lime Sour Cream
- 1 8oz container sour cream
- 1 lime - juiced
- 1 tablespoon chopped fresh cilantro
- salt to taste
Instructions
Latkes:
- If baking, preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the egg and oil with a fork until well combined.
- Add in the remaining ingredients and stir well with the fork until all of the ingredients are evenly distributed.
- Using a tablespoon, scoop packed mounds of the latke mixture onto the baking sheet about an inch apart. Flatten the mounds to roughly form 3 inch round latkes. Try to keep the mixture packed together so that the latkes don’t fall apart while they cook.
- Bake for 25-30 minutes, flipping them once about half way through. Or pan fry in enough oil to coat the bottom of a non-stick pan or cast iron pan completely. Fry the latkes over high heat (365 degrees) until browned on each side (approximately 60-90 seconds each side).
- Latkes can be kept warm in a 200 degree oven on a baking sheet until ready to serve. Serve with Cilantro Lime Sour Cream.
Cilantro Lime Sour Cream
- Combine all ingredients in a small bowl. Store covered in the fridge until ready to serve.
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