In this recipe, sweet potato and apple are shredded and combined to form crispy and unique latkes. The latkes are a little sweet and a little tangy from the added onion. They’re perfect when paired with this creamy lemon tahini sauce. These can be ready in little to no time, so they also make a fantastic snack! Serve with kale if you’re craving leafy greens on the side.
For the Sweet Potato and Apple Latkes:
1 large sweet potato, peeled
1 apple, peeled and quartered
1/2 onion, diced
1 teaspoon salt
1 tablespoon arrowroot powder
2 tablespoons spelt flour, or oat flour for a gluten-free version
1 tablespoon olive oil
1 teaspoon turmeric
Pepper to taste
Kale, for garnish (optional)
For the Tahini Lemon Drizzle:
3 tablespoons tahini
Juice of 1 lemon
1 tablespoon maple syrup
Water, as needed to thin sauce
Combine all of the ingredients for the tahini lemon sauce in a bowl and whisk together. Set aside.
Grate the sweet potato and the apple into a large mixing bowl. Squeeze as much liquid out of the grated sweet potato and apple as possible and transfer the squeezed mixture into a clean bowl. Add the onion, salt, arrowroot, spelt flour, olive oil, turmeric, and pepper. Mix to combine.
Heat a cast iron pan (or another skillet) over medium-high heat. Add approximately 2 tablespoons olive oil. When the pan is hot, take a handful (about 1/4 cup) of the latke batter and squeeze it together into a flat-ish round patty. Place it on the hot pan and press down on it with a spatula. Cook for 2-4 minutes per side, until golden brown and crispy. Transfer to a plate or wire rack covered in paper towel to cool.
Repeat until all of the latkes are cooked (you can place the cooked ones in the oven at 200°F to keep them warm while cooking). Serve hot with plenty of sauce.
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