Japanese Sweet Potato Latkes

Latkes have always held a special place in my heart during the holiday season. They’re one of my longtime favorites, and now that it’s Hanukkah, I find myself reaching for this recipe every year. It feels familiar but also lighter and more supportive, which is exactly how I like to celebrate.

Japanese sweet potatoes are rich in antioxidants, prebiotic fibers, and minerals that help balance hormones and keep digestion smooth. Paired with a simple batter and a light pan fry, the result is a nutrient dense latke that tastes indulgent without weighing you down.

Serves 3-4

Ingredients

6 T olive oil
2 large Japanese sweet potatoes
¼ cup gluten free flour or organic whole wheat flour
½ yellow onion grated
½ cup organic egg, lightly whisked
1 T arrowroot flour
1 teaspoon salt
¼ teaspoon pepper
Foragers Dairy Free Sour Cream 
Chives to garnish

Directions

1. Using a food processor, grate the sweet potatoes. Transfer them to a cheesecloth wringing out as much liquid as possible. Grate the onion as well and squeeze out its moisture. Add both to a large mixing bowl.

2. Add the flour, egg, tapioca flour, salt, and pepper to the bowl. Mix thoroughly until everything is well combined.

3. Set a nonstick skillet over medium-high heat and add 3 tablespoons of olive oil.

4. Use your hands or an ice cream scooper to portion the mixture into the pan, cooking up to three latkes at a time without overcrowding. Cook for about 6 minutes per side, or until each side is golden brown. 

5. Continue cooking in batches, adding more olive oil as needed, until all of the batter is used. Top with dairy-free sour cream and chives. Enjoy!