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.
- Coconut oil
- 2 large sweet potatoes
- 1 yellow onion
- 2 eggs
- Sea salt and pepper
- Use a mandoline slicer or spiralizer to make thin shreds of sweet potato.
- Dice your yellow onion as finely as possible.
- In a large mixing bowl, beat your eggs, then add the sweet potato shreds and diced onion.
- 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.
- Heat 2 tbsp. coconut oil in your nonstick skillet over medium-high heat.
- 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!
- 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.
- Repeat this process until you’ve made all your latkes.
- 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