The Spunky Coconut

Gluten-Free ❤ Dairy-Free ❤ Paleo

You are here: Home / Main Dishes / Sweet Potato Latkes (vegan, gluten-free, egg-free)

Sweet Potato Latkes (vegan, gluten-free, egg-free)

By

Right now I have a stack of dishes to clean up… but here I am writing to you =) The dishes can wait a few minutes. Maybe if I wait long enough, Andy will be home from his errand, and do the dishes without me asking (he usually does).

This afternoon we went to a bookstore to sit in big comfy chairs and read books and magazines. Zoe and Ashley looked so cute in this oversized chair with their feet not touching the floor—I had to take a picture =)
glutenfreesweetpotatocakes
For dinner I made these sweet potato latkes, and three out of four of us liked them. Zoe, I’m afraid, turned up her nose. Sigh. It’s so hard to please everyone, isn’t it? So I’ll be making her a salad and a smoothie soon, her favorite things to eat.
While we were on our way to the bookstore this afternoon we met someone and she was telling us about her family’s egg allergies. My heart just went out to her. That’s what inspired me to try making these sweet potato cakes without eggs tonight. They were a little difficult to make and they did fall apart easily as we ate them, so next time I may just scramble them, so to speak, rather than try to form a patty.
I found the best way to make the patty though, was to press the mixture onto a spoon like this.
Then it looked like this, and I gently nudged it into the greased pan.
But like I said they were not sticky, and they did fall apart much more easily than if I had used white potatoes (which also tells me something about how different sweet potatoes are on your intestines, if you know what I mean).

Sweet Potato Latkes

Puree 2 large washed chopped sweet potatoes in the food processor, one at a time. Squeeze the shredded potatoes in a kitchen towel to remove the moisture.
Add to bowl with:
1/2 of a medium to small onion, chopped and sauteed
1/2 clove garlic, minced and sauteed
1/4 cup tapioca flour
1 tsp guar gum
3/4 tsp Herbamare seasoning
Optional: 1 egg (or see comments for a great suggestion!)
Cook in oil (I use coconut) on medium heat for about 3 minutes on
each side. Smaller cakes were easier to work with.
Note: This is based on a recipe calling for white potatoes and an egg, which I have also made. Both are good in their own way =)
♥, Kelly
Share this:

Reader Interactions

Comments

  1. Kelly, I love that you can let the dishes sit there in the hopes and possibility that someone else will do them. I am usually that someone else. I can’t stand them in there. My daughter was home from college and lived with me over the summer. It seemed I never got out of that sink as we were cooking all the time. At the end of the summer, she politely tells me, that she would have done the dishes but I get to them too fast!!
    So patience is a definite virtue as they say.

    I love love your blog by the way. Just discovered it yesterday and I can’t wait to try the almond milk. You make it look so easy.
    ROSIE BATTISTA

  2. Mmm! I’m totally making these tomorrow with our sweet potatoes from the Door to Door Organics box 🙂

    BTW, I am in love with that fork. Where did you buy it?

  3. Rosie, My plan worked too… He came home and washed them without me asking him 🙂 I’m so glad you are enjoying my blog! And making almond milk IS easy! You will love it!

    Amanda, Cool! I hope you like them, and that most of your kids do, like most of mine did. LOL The fork is from World Market. They have the best stuff =) I only bought two to use for photos and Andy goes, “Oh, these are COOL! We’re keeping these!” Because I usually use stuff for a few photos then donate it =)

  4. Kelly, these look really good! I love sweet potato cakes. Such a healthy, simple meal.

    Oh, and I always wait for the hubs to catch a hint and do the dishes (he usually does, too!).

    Beth

  5. Hi Kelly – adding a “flax egg” to this recipe would have made it a lot easier (and added yummy nutritional value). Just mix a tablespoon of ground flax seeds with 3 tablespoons hot water until it’s gloppy. Looks tasty and something I could definitely eat!

  6. hi Kelly, I haven’t written in awhile but I still do look at your blog and marvel at all your wonderful creations! It’s funny, I was just thinking about your chicken meatballs yesterday, and now I see Elana has a post about her version of them on her site!
    Anyway, I am not doing eggs right now so I especially love your posts that are egg free! Thanks. Peace!

  7. Thanks Beth! And hehe =)

    Thanks Deanna! I thought the guar gum would be enough, but next time I’m going to leave it out and take your suggestion =)

    Hi Saskia! I bet you could use the “flax egg” Deanna suggested for my meatballs that Elana posted. Maybe I’ll do that for dinner tonight myself =)

  8. think chia as a substitute would work?

    btw, my hubby is awesome about cooking and doing dishes! and cleaning the shower and all kinds of things :o)

  9. I adore sweet potato recipes and appreciate the flaxseed comment. I have tried sweet potato biscuits and will definitely try this.

  12. These look great! I have a big pile of sweet potatoes from the community garden where my husband and I volunteer. I’ll be trying these with a ‘flax egg’ this week!

  13. Can’t wait to try these! I may even mix the sweet potatoes with some regular potatoes, because that’s what’s in the fridge today. Thx!