Sweet Potato Latkes

Sweet Potato Latkes

These sweet potato latkes with lemon tahini sauce and avocado salsa make a clean, healthy and nutritious dish.

For the latkes
2 medium russet potatoes
3 small sweet potatoes
1 medium yellow onion
Salt and pepper to taste (we used about 5 large pinches of salt)
Juice of 1 lemon
6 egg whites
1 c all-purpose flour
Neutral vegetable oil, for frying

For the lemon tahini sauce
1/2 c Seed + Mill Organic Tahini
1/3 c water
1/4 c lemon juice
Salt and pepper to taste
Pinch of fresh dill

For the avocado salsa
1 ripe avocado
1 shallot
1/2 c cilantro
Juice of 1 lime
5 tbsp olive oil
Salt and pepper to taste


1. Shred the potatoes, sweet potatoes, and onion using a food processor or mandolin. Add salt and squeeze out as much moisture as you can by pouring them into a cheesecloth and squeezing over the sink. Transfer to a large bowl, and add pepper, lemon juice, egg whites, and flour. Mix well. 
2. In a large pan, heat about 1/4" of oil over medium high heat, and then scoop spoonfuls of mixture into the pan (we used an ice cream scoop). Flatten a bit with a spatula, and brown on both sides. Remove from the pan and pat off excess oil with paper towels.
3. For the tahini sauce, in a bowl, whisk to combine the tahini, water and lemon juice until smooth. Add salt and pepper to taste.
4. For avocado salsa, slice avocado and shallot into cubes, add to a small mixing bowl with the rest of the ingredients and gently fold to combine. Adjust seasoning to taste.
5. To assemble, top the latkes with tahini sauce and dill. Serve with avocado salsa on the side.

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