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Sweet Potato Latkes With Curried Onion-Apple-White Beans [Vegan]

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For this crowd-pleasing dish, perfect for Hanukkah or other winter holiday celebrations, I started with the Two Potato Latkes from my Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011), but substituted all sweet potatoes.

For these latkes, I wanted a more substantial tapas style dish, appropriate for a starter, side or main dish that served up plenty of tasty protein, so I knew I needed a topping. The applesauce and sour cream that is traditionally served with latkes became my inspiration. Because I had on-hand a small amount of yellow onion and a lone apple that needed to be used, the applesauce quickly became an onion and apple topping to which I added white beans for protein. Deciding that I would jazz up the vegan sour cream layer by folding in chutney, I added curry powder to the apple topping to tie the flavors together with a nod to my beloved Indian cuisine.

The resulting latkes are golden beauties: delicious, filling, and festive. And though they are ideal for special occasions, they are simple enough for any day of the week. So be prepared for rave reviews from all ages, even toddlers I am told, though they may prefer the latkes sans toppings.

Happy Holidays!

Sweet Potato Latkes With Curried Onion-Apple-White Beans [Vegan]

This Recipe is :

Dairy Free Vegan




Sweet Potato Latkes

  • 4 cups grated and lightly packed sweet potatoes (I use a food processor with the grater blade for this task)
  • 1/4 cup grated onion (I also use a food processor with the grater blade for this task)
  • 2 tablespoons dried parsley
  • 6 tablespoons cornstarch or arrowroot powder
  • Pinch garlic powder or to taste
  • Pinch onion powder or to taste
  • 1/2 teaspoon sea salt or to taste
  • Freshly ground black pepper
  • Canola oil for frying
  • Vegan Chutney Sour Cream
  • Vegan Curried Onion-Apple-White Bean Topping
  • Garnish: minced parsley and a sprinkling of paprika

Chutney Sour Cream

  • 6 tablespoons vegan sour cream
  • 2 tablespoons prepared chutney (Major Gray’s Mango Chutney is a good choice)

Onion-Apple-White Bean Topping

  • 2 tablespoons olive oil
  • 1/2 cup yellow onion, cut into 1/4-inch dice
  • Pinch sea salt
  • 1 medium-large sweet-tart apple, stemmed and cored, and cut into 1/4-inch dice
  • 1 15.5 ounce can white beans, rinsed and drained
  • 1/2 teaspoon curry powder


Sweet Potato Latkes

  1. Preheat the oven to 250ºF.
  2. Place the shredded potatoes in a large bowl. Add the onion, parsley, cornstarch, garlic powder, onion powder, salt, and pepper to taste.  Use a fork to mix until well combined.
  3. Heat a thin layer of canola oil in a large skillet over medium-high heat. Place about
    1/4 cup of the mixture into the skillet and immediately press firmly with a spatula to
    flatten. Repeat with more of the mixture, making as many latkes as you can without
    crowding the pan, probably 3 to 4.  Add additional oil as needed.
  4. After 2 to 3 minutes, or when a crisp surface begins to develop on the bottom, gently
    loosen the bottom of the latkes with a spatula. If the latkes begin to break up,
    press them on top with the spatula and cook for another 30 to 45 seconds, pressing
    frequently, to insure crispiness, and checking to make sure the latkes are not sticking
    to the skillet. Carefully flip and cook for another 4 minutes.
  5. Transfer to a heatproof plate and keep warm in the oven while preparing the remaining
  6. Top each latke with 1/12th of the Vegan Chutney Sour Cream followed by 1/12th of the Vegan Onion-Apple-White Bean Topping.
  7. Sprinkle with minced parsley and paprika and serve immediately.

Chutney Sour Cream

  1. Place both ingredients in a small bowl or cup.
  2. Whisk until well combined, and set aside.

Onion-Apple-White Bean Topping

  1. Heat olive oil in a large cast iron skillet over medium-high.
  2. Add onion and a pinch of sea salt and saute, stirring frequently, for about a minute.
  3. Add apple and saute, stirring frequently, for 3 to 4 minutes more or until onion and apple are tender and beginning to develop some color.
  4. Stir in beans, curry powder, and remaining tablespoon of olive oil, and heat through.  Adjust seasoning with additional salt if necessary.





Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011) and writes the “Green Scene” column for Hampton Roads Magazine, among other regional and national freelance gigs. A lifetime cooking enthusiast, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. See Betsy’s website at The Blooming Platter.



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