Paleo & Gluten-free Sweet Potato Latkes
Potato latkes come in an endless variety! You can use russet potatoes, sweet potatoes of all varieties, and also mix in shredded zucchini and carrots. If you use zucchini, it is helpful to salt them in advance and then squeeze out the juice before using in the mixture.
  • 2lbs sweet potatoes, peeled
  • 2 yellow onions
  • 2tsp sea salt
  • 1/2tsp pepper
  • 1/2 tsp paprika
  • 2 eggs
  • 3tbsp arrowroot powder or tapioca starch
  • 3/4cup avocado oil
  1. Preheat oven to 300 degrees Fahrenheit. Place a rack inside a parchment lined baking sheet.
  2. Grate the potatoes and onions using a box grater or grater attachment in a food processor. Place the grated potatoes and onion in a thin kitchen towel and wring out gently over the sink until they’re dry.
  3. Put grated mixture in large bowl. In separate bowl, beat eggs, salt, pepper, paprika, and arrowroot powder with whisk until smooth consistency.
  4. Heat avocado oil in skillet on stove on medium heat for about 4 minutes until oil is shimmering but not smoking.
  5. Add liquid mixture to bowl with grated potatoes and onions and stir until well combined and potatoes/onions are coated with egg.
  6. Using 1/4 or 1/3 measuring cup, spoon mixture into pan and gently flatten. Make sure there is some space between latkes in pan.
  7. Cook latkes until they are golden brown on each side, about 4-5 minutes per side. Try not to flip latke more then once.
  8. When latke’s are done cooking in skillet, place each latke on rack in baking sheet, and place in oven to keep warm.