Healthified Sweet Potato Kale Latkes

by Arielle J on December 11, 2015

Tonight marks the third night of Chanukah. On this holiday, it’s a tradition to eat latkes (otherwise known as potato pancakes). The oil for cooking the latkes is symbolic of the oil that kept Israel lit with a long-lasting flame.

Typically, latkes are made with white sweet potatoes, eggs, white flour or matzo meal and then fried in vegetable oil.

To lighten things up (pun intended), I decided to make Healthified Sweet Potato Kale Latkes. Instead of white potatoes, we use fiber-rich sweet potatoes, swapped the white flour or matzo meal with protein-packed almond meal and sautee them in organic aroma-free coconut oil, instead of fry them in bad quality vegetable oil.

I also added a dose of greens to add some color (and nutrition). A paleo, gluten-free and wheat-free treat any day of the year, but particularly special on Chanukah!

Healthified Sweet Potato Kale Latkes
What You’ll Need:
1 sweet potato, spiralized or grated (equal to approx 6 cups spiralized)
1 white onion, spiralized or grated (equal to approx 6 cups spiralized)
2 kale leaves, cut into thin slices (chiffonade) or handful/1/4 cup spinach, chopped
3/4 cups almond flour (or “almond meal”)
2-4 eggs (pasture-raised), whisked
2 Tbsp coconut oil
2 tsp sea salt (or to taste)
1/4 tsp ground pepper

Directions:
1. Spiralize or grate the sweet potato and onion. If spiralizing, chop the spiralized sweet potato and onion (sweet potato – into 1-inch long pieces and the spiralized onion into 1/2-inch pieces) otherwise, the pieces will be super long. I like using a grater or this spiralizer.
2. Then, place a paper towel over the sweet potatoes and while standing over a sink, ring out the sweet potato, releasing any extra moisture.
Repeat with onion. (Tip – if the onion becomes grated instead of spiralized, that’s great, too) Be careful of your eyes!
3. Place sweet potato and onion into a bowl, add kale, 2 eggs, almond flour, salt and pepper. Mix well with hands until mixture is wet. If mixture isn’t wet and sticking together when you roll together, add 1-2 more eggs.
4. In the meantime, heat up a medium non-stick pan with 1 Tbsp coconut oil on medium heat. (Tip- When you drop in a piece of sweet potato and it starts to sizzle, you’ll know the pan is hot and ready.) I usually cook 5 latkes at a time, so you’ll end up making about 2-3 batches.
4. For each latke, scoop out 2 Tbsp worth of the sweet potato mixture (I like using an ice cream scooper or spoon) and then roll in a ball with your hand, and then place carefully on sizzling pan.
5. Pat down with a spatula to flatten and cook on each side for approx 3-4 minutes on each side or until crispy.

6. Use remaining coconut oil when needed.

Yields approx 10-12 latkes

Serve with some apple sauce, ketchup, organic sour cream, plain yogurt, or my apple-ginger soup!