I’ve been wanting to make sweet potato latkes forever but the grating seemed overwhelming. I just got a Kitchen Aid stand mixer with the food processor attachment and now I’m good to go. The machine is incredible! I grated all the potatoes in a few minutes and it was so easy. Quite too. I did it after the kids went to bed, and I was worried I would wake them. Not a chance – totally quite.
The prep for these is fast – with the right equipment, but cooking them takes time. If you want them to be crispy, you really have to let them cook for a at least 5 minutes on each side. The recipe makes about 16, so depending on how big your pan is, it’s a bit of a time commitment. They really are outstanding though and perfect for holidays.
- 4 medium sweet potatoes
- 3 eggs, whisked
- 3/4 cup almond flour
- 2 teaspoons sea salt
- 1/4 cup green onions
- Lots of coconut oil
- Bake one of the sweet potatoes. Cut in half and wrapped in foil is usually how I do it. Bake for one hour at 400 degrees.
- Peel and grate the remaining 3 sweet potatoes. Combine the grated and baked (mash the bakes first) sweet potatoes.
- Then add the eggs, almond flour, salt and onions.
- Heal coconut oil in a skillet. When it starts getting hot, add the latkes. Leave them at medium heat for 5 minutes (checking to make sure they aren’t burning). Then flip and leave for another 5 minutes – or until golden and crispy.
- When flipping, be careful! They fall apart easily. I use 2 spatulas. One for the top and one for the bottom so they don’t fall apart.
- They’re done whenever they’re brown enough and crispy enough for you!