Skill Level: Beginner
- 1 each Sweet potato, jumbo, peeled and grated (2 cups of grated and strained sweet potato
- 1 each Shallot, peeled and grated (about 2 oz. grated)
- 1 T. Sweet potato starch, liquid - aka...yam milk
- 1 T. Garlic, minced
- 2 each Eggs
- 1 1/2 T. Dried thyme
- to taste Salt and pepper
- 1/2 cup Matzo meal, plain
- 3 T. Olive oil, separated
- 1 cup Applesauce, separated
- 1 cup Sour cream, separated
- Peel one large sweet potato. Fine grate the sweet potato using a cheese grater. Place the grated potato into a medium bowl that is lined with a cheesecloth.
- Grate the shallot and place into the same bowl as the grated sweet potatoes. Take a wooden spoon and place over the vegetables then tie the cheesecloth around the wooden spoon. Squeeze the water out of the vegetables into a separate bowl.
- Discard the watery liquid from the squeezed juice and save the remaining thicker liquid (yam "milk").
- Combine the vegetables, starchy liquid, minced garlic, eggs, thyme, salt, pepper and matzo meal together, using your hands.
- Preheat your pan to medium or moderate heat. Add enough olive oil to coat your pan.
- Making 1-3 at a time, scoop or measure 1/4 cup of the potato mixture (make into thin patty) and add to the pan. Cook roughly 2-3 minutes per side.
- Garnish each latke with both 1 T. of applesauce and sour cream. Enjoy!
Servings: 8 Serving Size: 2 oz. + 1 T. of applesauce + 1 T. of sour cream Nutrition Information: This latke uses less oil and contains more vitamin A and dietary fiber than traditional latkes. Gluten-free, nut free. Can easily be made dairy free by eliminating the sour cream topping.