Sweet Potato & Bacon Latkes with Honey Mustard Sauce

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This has gotta be one of my favorite recipes from Paleogasm. If you have a food processor to assist with the shredding, its pretty fast, and they’re really versatile: I love them as a snack, with eggs and veggies at breakfast, crumbled on a salad, whatever. Oh, in the Jewish tradition, they’re also yummy with applesauce. Make a double batch and freeze some (make sure you put parchment paper between them or freeze individually though, or you’ll end up with a big mound of frozen potato. No bueno.

Sweet Potato & Bacon Latkes

6 ounces bacon
3 heaping cups shredded sweet potatoes (#2 cone on Saladmaster)
1/2 cup chopped green onions
3 eggs
3 tablespoons coconut flour
1/2 teaspoon salt
½ teaspoon pepper
1/3 cup parsley, chopped

½ – 1 cup Honey Mustard Sauce (below)

Chop and cook bacon on a 2 burner griddle or large skillet on medium heat. While bacon cooks, mix sweet potatoes, green onions, eggs, coconut flour, salt, pepper and parsley. When bacon is cooked, remove from pan and crumble into sweet potato mixture and mix. Make ¼ cup patties and fry in bacon fat, about 3 minutes per side, or until golden on the outside and cooked through. Serve with honey mustard sauce.

Honey Mustard Sauce

1 cup homemade aioli
1/2 cup dijon mustard
3 tablespoons honey
1 tablespoon apple cider vinegar

Whisk all ingredients well. Season with a touch of salt.

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