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Gluten Free Sweet Potato Latkes

Yields1 ServingPrep Time20 minsCook Time15 minsTotal Time35 mins

Gluten Free Potato Pancakes

 2 cups Grated Sweet Potato (about 1 Large Sweet Potato or 2 Small)
 1 Medium Yellow Onion (Or 2 small)
 3 Eggs
 ½ cup Avocado Oil
 ½ cup Cassava Flour (or All Purpose)
 1 tbsp Tapioca Flour
 ½ tsp Baking Powder
 Salt to Taste
 Apple Sauce and Sour Cream for topping (Traditional!)
1

Cut sweet potato into quarters. Grate (using the medium setting). Pat dry potatoes with a towel and place in a large mixing bowl. This helps remove some of the moisture and will prevent them from getting liquidy when cooking. Add to a large mixing bowl.

2

Peel and chop the onion into quarters. Place in a food processor and chop up into almost a liquidly / slushy consistency. Add onion to the mixing bowl.

3

Whisk 3 eggs and add them to the mixing bowl. Mix eggs, potato, and onion very well in the bowl.

4

Add cassava flour, tapioca flour, salt to taste, baking powder and any desired spices to the mix. I added a little bit of "chili lime seasoning" from trader joes for a kick. Again, mix all ingredients well until the flour is absorbed and the latke "batter" is ready.

5

Heat up a skillet / sauce pan / cast iron skillet with the avocado oil until slightly bubbly. BE CAREFUL, this is essentially deep frying and it can get spatter. I suggest using a spatter guard if you have one. Also, highly recommend avocado oil because its smoke point is super high (more than olive oil).

6

Using a spoon, scoop out from the mixture (half palm size) and form a ball in your hand. Add to to the skillet and push down slightly to flatten more with a spatula. Repeat until you fill the skillet (about 4 ) and let cook for about 3 - 4 minutes. Flip when the edge start to brown and cook for half the time on the second side.

7

Once ready, remove from skillet and place on dry rack with some paper towel / towel underneath to absorb any oil that drips.

Repeat this until all the batter is gone. This recipe makes about 8 - 10 latkes depending on how big you make them.

8

Enjoy hot with any toppings you like - sweet and savory are both delish. Traditionally, sour cream and apple sauce are the way to go. You can store in the fridge for 4 - 5 days or the freezer for 2 months.

Enjoy!