Sweet, smoky, and crisp, these sweet potato latkes are really hard to beat, especially topped with cashew sour cream and applesauce.
To celebrate the one-year anniversary of the release of my cookbook Paleo Planet, I’m sharing one of my favorite recipes from the book–smoky sweet potato latkes–plus a giant giveaway package. If you’re interested in winning a signed copy of the book, a box of grass-fed meat from ButcherBox, and paleo-friendly baking supplies from Rodelle, scroll down to the end of the post to enter. If you already have the book, you can give away the signed copy as a gift and keep the rest of the prizes for yourself. (If you do have the book and especially if you’ve cooked from it, would you consider leaving a candid review on Amazon? They’re so helpful to me and to potential readers. Thank you so much!)
Paleo Planet is a collection of gluten-free, grain-free recipes inspired by cuisines from all around the world, including over 125 recipes (and over 80 that are Whole30 compliant–get the full list here!). All of the recipes are dairy free with the exception of ghee, which can be swapped out if you’re avoiding it. The book includes a full chapter of sauces, spice blends, and pantry staples you can make at home, from za’atar to spiced ghee to almond milk, to ensure your paleo meals are extra delicious, along with three chapters of main dishes (poultry, beef, pork, & lamb, and seafood). These include paleo versions of well-known favorites like moussaka, pad see ew, and chiles rellenos plus dishes that may be new to you, like kaddo bourani, an irresistible Afghan pumpkin dish, and ají de gallina, a Peruvian chicken dish cooked with ají amarillo chile paste. The cookbook also includes a chapter for appetizers, soups, salads, and snacks, a chapter of vegetable sides, and of course a dessert chapter.
I’m so excited to be partnering with ButcherBox and Rodelle to bring you a prize package full of wholesome ingredients that you can use to make recipes from Paleo Planet as well as anything else you’re whipping up this season. Rodelle is providing their high-quality vanilla beans, vanilla extract, and baking cocoa, which can be used in a myriad of desserts from the book, from Black Forest Cake to Millionaire’s Shortbread to Mexican Brownies. ButcherBox is providing a box of their 100% grass-fed meat, conveniently packaged in individual servings and shipped straight to your door on dry ice. Their meat is my go-to for all the carnivorous recipes in my book, from Milanesa to Australian Burgers to Honey Chipotle Short Ribs.
And don’t let me forget about these smoky sweet potato latkes! They’re a delicious twist on the classic potato latke, with just the right balance of sweet, salty, and smoky tastes. Even my fiancé, who’s decidedly sweet-potato averse, enjoys these. There’s something about a crisp latke that’s really hard to turn down! While these are perfect for Hanukkah, they’re also just a great fall appetizer or side for any meal that needs a little extra something special. Also, they make a scrumptious breakfast with a crispy egg on top!
I’d love to hear about your favorite international dish and/or cuisine in the comments!
- 2 medium sweet potatoes (about 2 pounds)
- 1 medium red onion
- 2 large eggs
- ½ teaspoon bittersweet smoked paprika
- ½ teaspoon flaky sea salt, plus more for serving
- Freshly ground black pepper
- Pinch of cayenne pepper
- 1 tablespoon tapioca flour
- Ghee or avocado oil, for frying
- Cashew sour cream and/or applesauce, for serving
- 1 cup raw cashews
- ½ cup water
- 3 tablespoons lemon juice
- ¼ teaspoon sea salt
- Peel the sweet potatoes and onion, and grate them using a food processor or the large holes of a box grater. Wrap the grated vegetables in a kitchen towel and squeeze out as much moisture as you can.
- Beat the eggs, paprika, salt, a few grinds of black pepper, and the cayenne in a large bowl. Add the grated sweet potato and onion and tapioca flour and mix well.
- Line a large plate with paper towels. Add enough ghee to a large skillet to coat the bottom of the pan, and heat over medium-high heat.
- Use a measuring spoon to scoop out heaping tablespoons of batter, flattening them into round pancakes with your hands and adding them to the skillet, making sure not to crowd the latkes. Fry until deep golden brown on the bottom, 3 to 4 minutes, then carefully flip and cook until well browned on the second side, 2 to 3 minutes more. Transfer to the paper towel–lined plate.
- Add more ghee if the skillet looks dry, and fry the remaining latkes.
- Serve hot, sprinkled with flaky sea salt and topped with cashew sour cream if desired.
- Soak the cashews in very hot water for 15 minutes, then drain and rinse. Add the cashews to a blender along with the remaining ingredients and process until very smooth.
Thank you so much to ButcherBox, Rodelle, and Quarto for providing the prizes for this giveaway!
This post contains affiliate links. If you make a purchase after clicking one of my links, I receive a small commission (the price you pay is not affected). Thank you so much for supporting my site!