3-ingredient paleo sweet potato latkes

PALEO | WHOLE30 | VEGETARIAN | DAIRY-FREE | GLUTEN-FREE

Time start to finish: 25 minutes
Difficulty: medium (just don’t hurt yourself slicing!)
Serves: 2-4, depending on hunger level

These sweet little latkes have become a bit of a Sunday tradition, ever since we learned how to safely use a mandolin slicer.

I say “we” — I actually got my mandoline slicing privileges revoked, after taking the tips off of 3/5 fingers on my slicing hand. It’s tough though — you start out being very careful, free from danger, using the guard and everything….

….then you get down to a little stub of sweet potato and you think, “Surely if I go very slowly, I’ll be able to slice this sweet potato nub!

No — you will cut yourself. You will slice your finger into a nub. Accept the fact that if you can’t do it with a guard, you can’t do it. Learn from my mistakes!

I still don’t trust myself with this, so I’m glad I have a much more careful counterpart who can do all the slicing for our latkes.

When we’re especially hungry, we’ll run two skillets at once, and eat most of the latkes before we sit down at the table. That’s what Sundays are for, right?

Fun fact: You can also make sweet potato latkes with a spiralizer, if you have one of those. Just spiralize on the thinnest setting, then chop your curls of sweet potato up so they are easier to latke-cize. If you’re going to spiralize, make sure you buy sweet potatoes that are big and thick, so they are easy to spiralize.

YOU’LL NEED

  • Mandoline slicer or spiralizer
  • Large mixing bowl
  • Nonstick skillet
  • 1/4 cup measuring cup (nice to have, but not completely necessary)
  • Wide spatula like this one

INGREDIENTS

  • Coconut oil
  • 2 large sweet potatoes
  • 1 yellow onion
  • 2 eggs
  • Sea salt and pepper

INSTRUCTIONS

  1. Use a mandoline slicer or spiralizer to make thin shreds of sweet potato.
  2. Dice your yellow onion as finely as possible.
  3. In a large mixing bowl, beat your eggs, then add the sweet potato shreds and diced onion.
  4. Season with salt and pepper. Lay out paper towels on a plate or cookie sheet. You’ll place finished latkes here as you make more.
  5. Heat 2 tbsp. coconut oil in your nonstick skillet over medium-high heat.
  6. Using a 1/4 cup measuring cup, scoop out some of the mixture and place it on the pan. Make 2-4 latkes at a time, depending on the size of your pan. Don’t crowd the pan!
  7. After about 2-3 minutes, try to lift one off the pan with a spatula. If it releases easily, flip your latkes over. If not, wait until it does.
  8. Repeat this process until you’ve made all your latkes.

SERVE IT

  • Our way: Thin slices of honeycrisp apples, whole milk yogurt, and maple syrup
  • Classic: Applesauce and sour cream
  • Savory: Sour cream/whole milk yogurt and chives
Advertisements

4 thoughts on “3-ingredient paleo sweet potato latkes

  1. For those readers who have neither mandolin slicer nor spiralizer, it might be helpful to note that in the “Olden Days,” potatoes were shredded using an old fashioned (metal) box grater. Many fingers were grated and shredded this way too. With the invention of the food processor and its shredding blade, shredding became short work. My Cuisinart can shed potatoes in seconds. In fact, one day I may challenge you to a duel. Shredder vs. shredder. The recipe sound divine – can’t wait to make ‘em and eat ‘em! mg

    >

    Like

    1. Sounds like a Tucson activity — I’m in! You’d probably win. Spiralizer is still a great little tool though. I felt “inspiralized” tonight and made some zucchini noodles — yummy, but so much water! I hear you can relate. 🙂

      Like

  2. My fiance and I made these last night and they were AMAZING! So simple yet flavorful and filling. We paired with grilled chicken and spinach for dinner which was awesome because they are perfect for that mid week slump when the thought of making dinner sucks away your last bit of happiness at the end of a long day. I honestly can’t believe how easy they were to make – definitely going to be a staple in our house.

    Like

    1. Yes! I love the idea of having them as a side with dinner — I usually make them for brunch, but these + some grilled chicken sounds awesome! Plus, it divides the work nicely. One person mans the grill and the other, the spiralizer/shredder/grater. 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s