I used this same recipe for Latkes in December and found it works just as well with sweet potatoes. These were enjoyed with some eggs for a simple Sunday breakfast.

*Flour choice: use what you prefer. I love cooking with teff flour, but all-purpose, rice, buckwheat or gf will work.

Makes: 18 hashbrowns

2 lbs. sweet potatoes, peeled

1 yellow onion

1 heaping teaspoon sea salt

2 teaspoons baking powder

1/4 cup teff flour (or all-purpose, or other)

2 eggs

1/2 cup sunflower or olive oil

Method:

1. Preheat oven 400F/200C. *If you wish to make (both) 2 sheet pans at the same time, use convection/fan and reduce the oven temperature by 25 degrees.

2. Peel the sweet potatoes and onion and slice into large chunks that will fit in the food processor.

3. Using the small (fine) holed grater blade on your food processor, grate the sweet potatoes and onion.

4. *Optional (I found my sweet potatoes to be dry and not needing to remove excess water) Line a large mixing bowl with a towel and place the shredded vegetables on top. Wrap them in the towel and press firmly to absorb the excess water from the potato. You may need a second towel. Remove the towel.

5. Over the dried potatoes measure the sea salt, baking powder, teff flour (or preferred). Stir to combine well. Crack the eggs and beat with a fork in a separate container, then pour over the potatoes and mix until thoroughly combined.

6. Line a rimmed baking sheet with parchment paper. Then, pour 1/4 cup of oil onto the parchment paper. Some recipes suggest heating the baking sheet with the oil, but this can be dangerous and I found similar results by using room temperature oil and placing latkes on top. *This is how I make oven-fried falafel and it works perfectly, with less danger involved (i.e. burns or smoking oil).

7. Drop the batter by 1/4 cups onto the parchment paper. Then, slightly press each latke to flatten with a spoon.

8. Bake for 20 minutes. Remove from oven and be very mindful of the hot oil and carefully flip each latke and bake for 15-20 more minutes or until golden brown and crispy.

9. Transfer the latkes to a platter and serve with yogurt and applesauce. Repeat the baking with the remaining latke batter.