Paleo Sweet Potato Latkes with Cranberry Applesauce

Ingredients

Coconut Sour Cream Topping:
• 1 small can 5.4 ounces Premium Coconut Milk
• 1 tablespoon lemon juice
• 1/2 teaspoon apple cider vinegar
• 1/8 teaspoon unprocessed salt
Instant Cranberry Applesauce:
• 1 low-sugar apple such as Pink Lady or Fuji, cored and coarsely chopped
• 1/2 cup fresh cranberries
• 1-2 tablespoons raw honey to taste
• 1/2 teaspoon ground cinnamon
Sweet Potato Latkes:
• 1 large sweet potato (or 2 medium) (500 g) peeled and cut in large wedges
• 1 medium onion (200 g) cut into wedges
• 1/2 cup almond meal
• 3 large eggs
• 1 teaspoon unprocessed salt and some black pepper
• 3 green onions, finely chopped
• 3 tablespoons melted coconut oil or olive oil (not hot)

Instructions

Coconut Sour Cream:
1. Stir all the sour cream ingredients together in a small bowl and chill.
Instant Cranberry Applesauce:
2. Blend the apple, cranberries, honey, and cinnamon in a small blender until smooth.
Sweet Potato Latkes:
3. Coarsely grate the sweet potato and onion in a food processor or with a hand grater.
4. In a mixing bowl, mix the almond meal, eggs, salt, pepper, green onions, and oil.
5. Mix together the grated sweet potato-onion with the egg mixture. Stir until well combined.
To Fry:
6. Melt 1 tablespoon coconut oil in a nonstick skillet or griddle on medium heat. When a drop of water flicked into the pan sizzles, it is ready. Measure 1/4 cup batter for each pancake. You can fit two or maybe three pancakes in a large skillet. Or use two pans for faster cooking. Flatten with a spatula into about 4-inch rounds. Fry each one for 4 to 5 minutes on each side, or till golden brown in color. Place finished latkes on a serving dish covered with a towel to keep warm.
To Bake:
7. Bake on a parchment-covered baking sheet 35 to 40 minutes at 350°F. Check them after 20 minutes and flip over when they're lightly browned.