Sweet Potato + Apple Latkes w/ Tahini Lemon Drizzle

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Apples

  Without skin

  1 medium or 161g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Onions

  Raw

  ½ medium or 55g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  3 tbsp or 45g

• Lemon juice

  Raw

  1 tbsp or 15g

• Maple syrups

  1 tbsp or 20g

Directions

1. Combine all of the ingredients for the tahini lemon sauce in a bowl and whisk together. Set aside. 3 tbsp tahini juice of one lemon 1 tbsp maple syrup water as needed to thin sauce optional: squirt of sriracha Grate the sweet potato and the apple into a large mixing bowl. Squeeze as much liquid out of the grated sweet potato and apple as possible and transfer the squeezed mixture into a clean bowl. Add the onion, salt, spelt flour, olive oil, turmeric, and pepper. Mix to combine. Heat a cast iron pan (or other skillet) over medium – high heat. Add apprx. 2 tbsp olive oil. When the pan is hot take a handful (about 1/4 cup) of the latke batter and squeeze it together into a flatish round patty. Place it on the hot pan and press down on it with a spatula. Cook for 2 – 4 minutes per side until golden brown and crispy. Transfer to a plate or wire rack covered in paper towel to cool. Repeat until all of the latkes are cooked (you can place the cooked ones in the oven at 200 to keep them warm while cooking). Serve hot with plenty of sauce!