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Posted by: ruthiegirl, Tuesday, December 20, 2011, 7:16pm
In honor of Hanukkah, I'm making sweet potato latkes with dinner tonight. I haven't posted this to the recipe index yet because I have to meaure out how much of each ingredient I use before posting it there.

I start with cooked sweet potatoes. I baked a whole bunch this morning and they're cooling now. Later, I'll skin them and mash them, then add eggs, onion powder, garlic powder, and salt. Maybe a little rice flour to help them hold together better. During Passover, I make them with just the sweet potatoes and eggs, but for Hanukkah I may add some flour for better texture.

Then I fry in olive oil and serve with apple sauce, sour cream, and quark cheese. Or, for meat meals, just with apple sauce.  It would be far easier to have sour cream OR quark cheese, but DD1 has sour cream as a black dot and quark as an avoid, while I have quark as beneficial and sour cream as an avoid. So, I'll serve both.

This is adapted from the gluten-free potato latkes I've been making for years. I used to boil potatoes with onions and salt in the water, then drain and mash (discarding onions) and add eggs, sometimes adding more spices if necessary, but if I'd added enough to the cooking water I could skip that step. With white potatoes, there's no need to add any starch to the batter.

I found that I prefer to start with cooked veggies, not grated raw. This way they cook faster in the frying pan, and there's less time between batches. Others prefer the traditional texture of latkes made with grated raw potato (white or sweet.)

I was planning to try this with rutabegas as well, but the sweet potato latkes were such a hit I never tried anything else. If anybody wants to get creative with other root veggies, please share your experiences!
Posted by: Jane, Tuesday, December 20, 2011, 7:30pm; Reply: 1
Sounds good Ruthie.  I posted in another thread that I'm making them too but with quinoa flour (it's what I have on hand).  I also found a recipe on line that uses pumpkin.  Might try that later in the week.  
Posted by: Wholefoodie, Tuesday, December 20, 2011, 9:10pm; Reply: 2
Happy Hanukkah!

I have yet to make a sweet potato latke that doesn't fall apart. Interesting idea about cooking first, Ruthie. Also, I am still able to get turnips and rutabagas locally and discovered the cold earth makes them sweeter! I think a combo of sweet potatoes and one of the other roots would be delicious. If I get a chance to try this, I'll post results. Right now I am imbedded in traditional holiday cookie recipes (not really fun when I am not going to be eating them, although I will make some with spelt flour).

Posted by: Lola, Tuesday, December 20, 2011, 9:28pm; Reply: 3
found this with Jerusalem Art.

Quoted Text
Jarusalem artichokes, could be substituted with sweet potatoes (or not).


• 1 cup lukewarm soy (or almond/hemp/rice) milk, vegetable • stock, or water
• 1 Tablespoon olive oil
• 1 Tablespoon active dry yeast
• 4 cloves garlic, peeled
• 1 teaspoon sweet paprika
• 1 teaspoon dried marjoram, finely crumbled
• 1/2 teaspoon Vege-Sal or 1/4 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground white or black pepper (1/4 teaspoon peppercorns), or to taste
• 1 cup sunchokes (Jerusalem artichokes), coarsely chopped
• 1-1/2 teaspoons lecithin granules
• 1 cup plus 2 Tablespoons sweet brown rice flour or 1-1/4 pounds any other whole-grain flour
• 1/2 cup arrowroot or kudzu
• 2-1/2 Tablespoons freshly ground flaxseeds (1 Tablespoon seeds)


In a blender, combine the lukewarm soy milk, olive oil, yeast, garlic, paprika, marjoram, Vege-Sal, and pepper, and process until smooth.
Add the sunchokes (Jerusalem artichokes) and lecithin and process until the Jerusalem artichokes are very finely chopped.
Mix the flour, arrowroot, and ground flaxseeds together in a large bowl.
Stir the wet ingredients into the dry ingredients and mix well. Divide the dough into 12 pieces and shape each piece into a 1/2-inch-thick disk. Cover the latkes with a damp towel and let them rise in a warm place (80 to 85 degrees F) for 30 to 60 minutes.
Cook the latkes on both sides on a hot, oiled griddle or frying pan until they are browned, 5 to 10 minutes on each side.
(You may also bake the latkes for 20 minutes on an oiled cookie sheet in a preheated 350-degree F oven.) Serve Sunchoke Latkes hot or cold.
Yield: 6 servings, 12 latkes

Recipe Source: The Wild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press)

Posted by: san j, Wednesday, December 21, 2011, 1:16am; Reply: 4
Whole Foods Market offers Parsnip ones at its Prepared Foods counter, but these have sometimes been greasy. The parsnips, however, are a great choice.  :)
Posted by: ruthiegirl, Wednesday, December 21, 2011, 8:22pm; Reply: 5
Find out what's in those prepared latkes. Many recipes call for flour or matzah meal, both of which are usually made from wheat. It's easy to sub rice flour in recipes, but anything ready-made is likely to  be non-compliant.
Posted by: O in Virginia, Wednesday, December 21, 2011, 9:15pm; Reply: 6
Ruthie, those sound delicious. I may make some sweet potato latkes for my Christmas breakfast-for dinner potluck on Sunday night.  Can I make them ahead and re-heat them later?  I have had good luck with shredded parsnip/carrot latkes.  I add some fresh grated ginger and chopped parsley or cilantro.  I haven't made those in a while, but they're nice.

Happy Hannukah to you and yours!  :)
Posted by: passionprincess, Thursday, December 22, 2011, 12:45am; Reply: 7
Thanks for the recipe! I cannot wait to try it out. I LOVE latkes. My Jewish friends really trained my palate. ;D

I will see if I can come up with a rice flour matzoh ball soup with turkey broth base.
Posted by: Jane, Thursday, December 22, 2011, 4:49pm; Reply: 8
I made some last night.  I ended up grating the sweet potato.  First I browned some onion in olive oil then added it to the grated sweet potato, added a sprinkle of sea salt, a pinch of cinnamon and a couple of eggs.  Then I added about 1/4 cup of arrowroot for the binder and browned them slowly in olive oil.  They were good and easy.  It was only a small batch so grating one big sweet potato wasn't a big deal.
Posted by: ruthiegirl, Thursday, December 22, 2011, 8:08pm; Reply: 9
Yup, you can definitely fry these ahead of time and then bake them before serving.
Posted by: Goldie, Thursday, December 22, 2011, 11:38pm; Reply: 10
I am coming over for dinner.. in spirit at least.. I love latkes, and a little of the finger shavings when grating them.. in this day of Cuisinart it might be really easy.. does it not make them more crispy when not pre-cooked?  

I wonder could one not also put them in a baking pan and Ghee on hot and make a big batch all at once??

Just wondering.. I never make any ... but maybe in future?! The problem is that I like baked potatoes in the first place, so they get eaten right away.. but it is nice to think of making some with apple sauce.. mmmhh happy eating..
Posted by: ruthiegirl, Tuesday, December 27, 2011, 11:08pm; Reply: 11
Tonight, I forgot to pre-cook the sweet potatoes, so I'm making them with grated raw sweet potatoes instead. It was a pain in the arm to grate all the potatoes, but it doesn't seem to be taking these any longer to cook and I like the texture better. I grated them, then added salt, garlic powder, and onion powder, eggs (5 eggs and two medium sweet potatoes) and a bit of brown rice flour.

I'm also serving beef burgers, brown rice, and green beans with the meal. Since it's a meat meal, we won't be having any sour cream or quark cheese, so the kids will have applesauce and I bought a jar of pear baby food for myself (since I'm not allowed apples.) I'm also roasting white potatoes for DS since he doesn't like sweet potatoes in any form.
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