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Recipe
Ingredients
- •1/2 cup coconut oil, or bacon fat
- •3 large sweet potatoes, unpeeled
- •1 onion
- •5 eggs
- •1 teaspoon coarse sea salt, plus more to taste
- •1 teaspoon ground black pepper
- •1 1/2 cups applesauce, optional topping
Instructions
- 1.Melt your coconut oil or bacon fat in a large skillet over low-to-medium heat.
- 2.Run your unpeeled sweet potatoes and onion through a food processor with a grating disc.
- 3.Wring them out: Place the grated shreds inside a clean kitchen towel and squeeze with all your might to remove every single drop of excess water.
- 4.Transfer the dry shreds to a bowl and thoroughly mix in the eggs, salt, and pepper.
- 5.Spoon 3-tablespoon mounds of the mixture directly into your hot skillet, flattening them slightly into pancakes.
- 6.Fry for about 6 minutes until the edges are beautifully crisp and golden brown, then flip and repeat on the other side.
- 7.Drain the latkes on a paper towel-lined plate to remove excess grease, and serve topped with a dollop of fresh applesauce!