Snacks by Shira vol 81: paleo sweet potato latkes

makes 2-4 servings

Ingredients

2 sweet potatoes, coarsely grated (*most recipes call for peeled potato, but I left the skin on for added fiber)
4 tablespoons tapioca starch
1/2 cup onion, coarsely grated
2 Tbsp fresh dill
3 large eggs, lightly beaten
avocado oil
sea salt

Preparation

1. Preheat oven to 200 degrees and prepare and baking sheet.
2. Coarsely grate potato and onion (I used the pulse setting on my food processor, but you can always use a hand grater). Gather in a large paper towel or a nut milk bag over the sink, and squeeze firmly to wring out as much liquid as you can. Do this a couple times to make sure you get all the water out.Toss in a bowl.
3. Add in dill, eggs, tapioca starch, and salt. Using your hands, mix together until well combined.
4. In a large pan, heat oil over medium heat. Spoon 1/4 cup of the mixture in the pan, and press down lightly with a spatula to make a pancake. Cook until golden brown on one side (about 3 minutes). Turn over and repeat on the other side. Transfer golden latkes to baking sheet in oven.
5. Repeat with remaining pancake mixture. Continue adding oil to the pan between batches.
6. Serve immediately or keep warm in the oven.
7. Enjoy!

xx Shira