Baked Sweet Potato Pear Latkes (Gluten free and dairy free)

9 Dec

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I love latkes. I don’t love frying them, it smells up the house, it takes forever, and its not very good for you. This Hanukkah I was thrilled to stumble upon this combination that produces latkes that, in my opinion, are even better than their fried counterparts. Plus I swapped out high glycemic russet potatoes for nutrient-rich sweet potatoes for a healthier potato pancake. The pear, garlic, and onion produce a sweet pancake with a kick. Irresistible served warm with applesauce.

3 medium sweet potatoes, peeled and grated (cuisinart’s grating function will save you a lot of time)
2 medium firm pear, grated (comice pears work particularly well)
1/2 onion, grated
4 garlic cloves, grated
3 large eggs
1/2 cup GF all-purpose flour mixture or Brown Rice flour
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
Coconut oil for greasing
Applesauce, for serving

Place grated potatoes in the center of a kitchen towel, gather up the edges, and twist the towel to remove excess moisture. In a large bowl, stir together potatoes, pear, onion, garlic and eggs. Sprinkle with flour, salt, pepper and nutmeg, and toss again.

Preheat oven to 425 degrees. Grease two baking pans.

Drop large spoonfuls of latke mixture onto baking sheet. Flatten the spoonfuls int 2-3 inch pancakes that are about 1/4 inch thick.

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Bake for 15-20 minutes, or until the edges are crisp and brown, then turn the pancakes over, and bake for an additional 5-10 minutes. Do not let them burn though, check carefully at this stage.

The latkes can be served immediately, but will stay crisp a bit longer than their fried counterparts and can also be served at room temperature.

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