Vegan ~ Gluten Free
Sweet Potato Latke
w/ cranberry raspberry orange jam & dill coconut yogurt
The combo is freaking delicious but feel free to just make the latkes
& top them with whatever else you like to top your latkes with!
It's got the sweet savory tangy freshness you are going to want to try!
I did try to air-fry & it was a nope so don't miss out on this goodness & just fry the latkes... it is the holiday of oil after all so think about it as a mitzva! Choose an oil that you feel comfortable with if you want to ditch canola. I used a sunflower & avocado oil blend.
Happy latke making
3 Sweet Potatoes, medium-large
1 small Yellow Onion
⅓ cup Arrowroot Powder
1 Egg Replacer (brand: Simple Truth Organic or you can make a flax egg which is 1 tbsp flax meal mixed with 2.5 tbsp water. Let the mix sit for 5 minutes.)
¼ tsp Cumin, ground
¼ tsp Harissa Powder
¼ tsp Paprika Powder
¼ tsp Garlic Salt or Granulated plain Garlic
¼ tsp Sea Salt
¼ tsp Black Pepper
Oil for frying: ¼ cup to 1/3 cup Sunflower Oil! I don’t know just cover the bottom of the pan with about a quarter inch or less of oil.
1 bag Cranberries
12 oz. container Raspberries
1 juice of an Orange (about 1/3 cup, can be more just cook down the liquid so its fine)
⅓ cup Maple Syrup
1 small Cinnamon Stick
If needed: add 2 tbsp water
Dill Coconut Yogurt:
½ cup Coconut Yogurt (can use any brand vegan yogurt that is coconut base)
1 tsp Olive Oil (I know why more oil on latkes but its Chanukah so oil it is)
½ tbsp Fresh Dill, minced
Dill Coconut Yogurt:
Let’s start with the quickest thing first. In a bowl add the yogurt, olive oil, & minced dill together. Mix it all together & place in the fridge until ready to serve.
Start by washing the cranberries & raspberries place them in a pan. I used a big one but I think a standard 12 inch pan works. Keep the heat at a medium-low temperature.
Next, add the orange juice, maple syrup, & cinnamon stick. Cook everything down until the liquid evaporates. Make sure to keep mixing it & mash everything up. If it looks like it needs a little more liquid to get the berries to breakdown or even get some of the stickiness moving around the pan, add the 2 tbsp of water. By the end you want the liquid to be gone but you want the jam to be nice & sticking together.
Once its done place to the side or move it to a container. Now make the latkes if you haven’t started already.
Start by washing the sweet potato & peeling the skins. (You don’t have to peel the skin off, but I did because I add the peels to make a vegetable broth along with other scraps).
Next, grate the sweet potatoes in a large bowl. I had to use a hand grater because my food processor wouldn’t turn on but feel free to use a food processor. It’s so much easier! You can try to squeeze out the sweet potato juice, but I find it doesn’t have nearly as much if any like a white potato! It’s kind of a waste of time to try to squeeze anything out.
Then, grate the onion in a separate bowl because you want to squeeze out any extra liquid from the onion. I did it into a mesh strainer & pressed the liquid out then added it to the sweet potato bowl.
The next step is added the spices, egg replacer, & arrowroot powder. Mix everything with your hands & really mush it all together.
Now, heat up the pan of oil on a medium flame & start shaping the latkes! I made them about 3-inch-wide patties & about a quarter inch thick. Feel free to make it as thick or thin as you prefer.
Once the oil is heated place the latkes one by one in the pan. I place them gently in & cook them on one side until it is nicely crisped & then flip them to the other side. Each latke cooks at its own speed. I like the a little more crispy (almost burnt) but you can keep them lightly browned.
I then place them on a towel to pat out any excess oil!
To serve I like to put the latkes on a serving dish & have the jam & yogurt in separate bowls for people to decide if they want those toppings.
I like to also add a little Malden Salt over the latkes, but this is totally optional.