One of my favorite traditions of Hanukkah revolves around potato pancakes, otherwise known as latkes. They are usually made exclusively with russet potatoes, but I like to add in a sweet potato and some fresh herbs, which really lend a nice rustic and fragrant quality.
What You'll Need
1 medium sweet potato (about 6 ounces)
1 small yellow onion, diced
2 Tbsp coconut aminos
1 medium russet potato (about 5 ounces)
½ cup chopped fresh parsley
¼ chopped fresh cilantro
¼ cup chopped fresh dill
2 Tbsp chickpea miso paste
¼ tsp freshly ground black pepper
Soy-free, dairy-free sour cream
How to Make It
1 Preheat the oven to 425 degrees F. Line a 15 x 13-inch baking sheet with parchment paper.
2 To make the latkes: Add the sweet potato to a small pot of boiling water, cover the pot, lower the heat, and cook until fork tender, about 10 minutes. Drain the sweet potato in a colander and let cool. Peel off the skin and mash the potato well with a fork.
3 Heat the onion in a medium sauté pan over medium heat and stir until fragrant, about 1 minute.
4 Add the coconut aminos and cook until the onion becomes translucent, about 2 minutes. Turn off the heat.
5 Peel the russet potato and grate it into a large bowl. Add the mashed sweet potato, parsley, cilantro, dill, miso, and black pepper, and stir to thoroughly combine.
6 Take about 3 tablespoons of the potato mixture, shape it into a small, flat pancake, and place it on the prepared baking sheet. Repeat until you have used up all the potato mixture.
7 Bake the potato latkes until they are a light golden brown, about 30 minutes. Flip the pancakes over halfway through baking.
8 Transfer the baking sheet from the oven to a wire rack, and let it sit for about 2 minutes before removing the latkes with a spatula. Serve immediately with desired toppings.
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