Healthy Purple Sweet Potato Latkes

What’s better than a latke? A purple sweet potato latke, duh! If you’ve been following me for a while, you know I have a thing for purple produce, especially purple sweet potatos. There’s something about them that’s just magical. It’s not just the color, but also the texture. They’re denser than an orange or white sweet potato. The density makes them way better to play with in a latke than a typical sweet potato, not to mention they bring a little edge to the average Hanukkah spread that’s typically made up of the usual suspects — brisket or roasted chicken, kugel, regular potato latkes, and sufganiyot.

So many you’re reading this and thinking I don’t celebrate Hanukkah, but like a good potato pancake, but not sure these are for me. Trust me, these are for you, too!!

There are a couple tricks when it comes to latke making.

One, if you live in a loft or small apartment with no external exhaust system, I highly suggest baking these babies like I did. If you are baking — I recommend using a spray avocado oil so they still get crispy.

Two, if you’re frying, have A LOT of dish towels you don’t mind getting greasy on hand. Growing up we would go through rolls of paper towels — if you don’t have dishtowels you’re cool with dirtying, I’d bake them for a lower waste option. It’s really important to layer towels between latkes when you take them out of the frying pan to absorb the extra oil so they don’t get drenched in oil and loose their crispiness.

Three, onions don’t just make you cry, they cry too (ie they hold A LOT of moisture). If you don’t get rid of the extra water in them, you’ll be left with a soggy latke and no one wants a soggy latke. Grate them first, then transfer the grated pieces to a find mess strainer sitting over a bowl while you grate the potatoes and squash. Then before adding them to the squash bowl use you'r fingers to really get in there and squeeze the excess moisture out or use a dishtowel to absorb it. After all of that, they will be ready for the big bowl action!

Four, hand grate everything. I know it’s tempting to use a food processor, but they latkes taste so much better then some blood, sweat, and tears are poured into them…I swear I wish I were kidding.

Do you feel prepared? Now onto the recipe!

Ingredients // Pantry items:

  • 1/2 medium onion grated

  • 2 cups delicata squash

  • 4 cups grated purple sweet potato

  • 10 leaves of sage cut in slivers

  • 1 teaspoon baking powder (watch your bp if you have a corn allergy like me, most bps use cornstarch as a base!)

  • 1/4c brown rice flour

  • 2 eggs - beaten

  • Avocado spray (if baking) // a big bottle (if frying)

  • Salt and pepper to taste

Instructions (for baking method):

  • Preheat oven to 400F

  • Grate onion and place grated onion in a strainer over a bowl while grating squash and potato. Then, wrap dishtowel around onion to squeeze out any excess water.

  • Place grated squash, potato, sage, baking powder, brown rice flour, salt and pepper in a bowl. Add beaten eggs and give everything a good stir.

  • Line a baking sheet with parchment paper.

  • Take heaping spoonfuls of the latke mixture and place on the baking sheet. Smush them gently to create flat circle shapes.

  • Spray them down with some avocado oil and place in the oven for 15 minutes. Flip and bake for another 10 mins.

  • Flip back to original side, turn the broiler on for 3 mins before removing from oven.

  • Serve warm with applesauce, sour cream (or a dairy-free alternative - I think they’re fab with almond based greek yogurt)!

Instructions (for frying method):

  • Preheat oven to 200F

  • Grate onion and place grated onion in a strainer over a bowl while grating squash and potato. Then, wrap dishtowel around onion to squeeze out any excess water.

  • Place grated squash, potato, sage, baking powder, brown rice flour, salt and pepper in a bowl. Add beaten eggs and give everything a good stir.

  • Heat 1/4c of avocado oil in a pan over medium high heat.

  • Carefully spoon in heaping spoonfuls of latke mixture and press down a big to create flattish shapes

  • Once they’re crisp enough, flip and fry for 5 more minutes on the other side

  • Remove from oil and stack on a towel lined dish to remove excess oil before placing on a baking sheet and putting them in the oven while you fry up the rest

  • Repeat as many times as needed

  • Serve warm with applesauce, sour cream (or a dairy-free alternative - I think they’re fab with almond based greek yogurt)!

I hope you love these as much as I do! If you do make them, be sure to tag me in the photo (@nowheylady) or use the hashtag #nowheylady so I can find your creation.

XO