Saturday, February 16, 2013

Your Weekend Brunch: Sweet Potato Latkes

Sleep in a little bit on Saturday or use this as your after church brunch. Forget going out for breakfast this weekend! Start a new thing...stay in to try out amazing paleo recipes! Today's recipe is a guest 
post from the one and only, Kathy Stanley. She not only gives you the recipe directions, but 
includes some great cooking tips! Anything with sweet potatoes has to be good, but these look 
To. Die. For. 
Thanks Kathy!

From the words of KS-

It’s a chilly February Saturday morning. Mark and I are going to tackle reorganizing closets
this morning. I’m actually looking forward to it. I get an extra closet out of the deal and I LOVE
to organize! But, Mark is still sleeping and I wanted to surprise him with a scrumptious breakfast.
I was going to fall back on our tasty frittata, but I was feeling a bit more adventurous. So I did
what we all do when we’re feeling adventurous . . . I googled paleo breakfast. What I found were
these amazing Sweet Potato Latkes featured on:
Everydaypaleo is a great website with lots of recipes, resources, videos and podcasts. Check it out.
Here’s my try at their Sweet Potato Latke recipe.

2 large sweet potatoes, peeled and shredded*
1 small onion diced
3 eggs
1.5 teaspoons cinnamon
Sea salt and pepper to taste
(ham and egg, optional. See the last photo)

*The food processor made quick work of the shredding and I ended up with about 8 cups of potatoes.

-After shredding the potatoes lay them on a paper towel and pat dry. This is an
important (and quick) step because it allows the egg to better bind the ingredients. 

-Next combine all the ingredients in a large bowl and mix together. 
*Side Note:  I read in the Well Fed cookbook always use a bigger bowl than you need. That 
advice has come in handy and has saved me from dirtying extra dishes or slopping half my 
ingredients onto the counter because my first bowl was inadequate.

-Melt a couple of teaspoons of coconut oil on a hot griddle or skillet (medium heat).
-Now comes the fun part. Using your hands, gather a handful of the potato mixture and plop it
into the hot skillet or griddle. Pat it down to flatten it, but not too thin. Fry for three to five
minutes and flip.
*Side Note:  If your latkes seem to burn faster than they can cook, turn your heat down after 
you get the initial sear on the latke.  Or if you can’t get a good sear and your latkes don’t have a 
good crunch on the outside, turn your heat up a little bit and make sure your oil and the griddle is 
nice and hot before you add the potato mixture.
-Flip the latkes and cook for another three to five minutes on the other side.

I fried an egg and a small ham steak to sit upon our latkes. The sweetness of the latke with the ham
and the egg made us feel like we were dining in a five star restaurant and not at the bar in our
kitchen. This recipe made about 20 latkes. We only ate three at breakfast. So, it’s in the fridge
with the rest. We’re looking forward to eating them for snacks and on-the-go breakfasts.

*One More Side Note:  The cinnamon in this recipe makes it! Savory spices would no doubt be 
good too, but you owe it to yourself to first try it with the cinnamon. It fills the house with a 
heavenly aroma that lured Mark down the stairs and into the kitchen asking, “What are you cooking? 
I can smell it all the way upstairs and it smells sooooo good.”  He will tell you, it tastes as good
 as it smells.

Kathy owns KidSpace Child Enrichment Center here in Vancouver. If any of you need a great place
to have your child go to, whether it be half or full time, for preschool and/or after school care this
is the place to be! They also do birthday parties on the weekends. Again, it's a great, fun, safe,
and a place for your kids to get well educated. Kids love it!