Sweet Potato Latkes with Pineapple Salsa
  • 1/2 pineapple, skin removed, cut into spears
  • 1 tablespoon organic canola oil
  • 1 habanero pepper, stem and seeds removed
  • Pinch of kosher salt
  • 1 pound sweet potatoes (garnet yams)
  • 3 large eggs, beaten
  • 2 tablespoons all-purpose gluten-free flour blend
  • 1 teaspoon ground cinnamon
  • 1 teaspoon natural cane sugar
  • 1/2 teaspoon salt
  • 1/2 cup organic canola or coconut oil
  1. Make salsa: Brush pineapple with oil; broil or grill until brown. Cool slightly and cut into chunks. Place pineapple, habanero, and a pinch of kosher salt in a blender; pulse until processed but slightly chunky. Set aside.
  2. Peel sweet potatoes and coarsely grate by hand or with a food processor grater (to yield about 3½ cups). Drain any excess liquid with a clean dishcloth. Place potatoes in a bowl and mix with eggs, flour, cinnamon, sugar, and salt.
  3. In a 12-inch nonstick pan, heat oil over medium heat. Pat potato mixture into about ten 3-inch patties, making sure they are well-condensed and sticking together. Place three or four patties in pan; fry on each side until brown and crispy. Note that sugar blackens and burns quickly, so flip often.
  4. Remove from pan and place on a platter layered with paper towels; keep warm in a low oven. Repeat with remaining patties. Serve warm, topped with pineapple salsa.
Recipe Notes
Nutrition Facts
Sweet Potato Latkes with Pineapple Salsa
Amount Per Serving
Calories 430
* Percent Daily Values are based on a 2000 calorie diet.