Curried Sweet Potato & Carrot Latkes! GF & Paleo!

Hey Happy Tummies!

Gosh, thank you all for the outpouring of kind words about my family photos I posted earlier this week. You guys are just the greatest:)

I can't believe that there's less than 3 weeks until Christmas! In fact, I get to see this little munchkin in just two weeks! Weee!!

So for today's recipe, I wanted to share a seasonal favorite with a Happy Tummy twist! As many of you know, Hanukkah begins on the evening of December 16. Potato Latkes are a traditional part of that holiday, but unfortunately aren't gluten free - or paleo for that matter. Soooo I decided to shake things up and give them a makeover - Happy Tummy style!

Introducing Curried Sweet Potato and Carrot Latkes with Avocado Cream Sauce!

And they're Gluten and Dairy Free, Paleo, and have a Vegan option!

Here's what you need: (Serves 2-3)

1 sweet potato, shredded, about 2 cups
1 carrot, shredded, about 1 1/4 cups
2 eggs, beaten (vegan option: 2 flax/chia eggs)
1/2 cup almond flour
1/2 tsp curry powder
3 healthy pinches of salt
3 Tbsp - 1/4 cup olive oil, coconut oil, or grape seed oil

1 avocado
squeeze of lime
1 Tbsp cilantro, minced

optional:
1 fried egg per person

Grate your carrot and sweet potato on a box grater.

In a medium sized bowl, beat 2 room temperature eggs with a fork with the salt, pepper, and curry powder. Stir in your carrot and sweet potato until evenly coated with the egg. Stir in the almond flour.

In a frying pan or cast iron skillet, pour enough oil to coat the bottom of the pan in a thin layer. Heat the oil for about 2 minutes, over medium-high heat.

Take 1/4 cup of the carrot/potato mixture and form into a patty. Place in the frying pan, and cook for about 2 minutes per side, when the edges begin to turn golden brown, flipping gently with a spatula. Place on a paper towel to absorb any extra oil. Makes 10 latkes.

Meanwhile, mash your avocado with salt, a squeeze of lime, and 1 Tbsp of cilantro.

To serve, top each latke with a dollop of avocado cream, and garnish with minced cilantro.

OPTION B:
Another plating option is to top 2 latkes with a fried egg instead-of/in-addition-to the avocado cream sauce!

What a treat was this!! It could be dinner. It could be breakfast. It could be a midnight snack. JUST EAT IT, PEOPLE!! hehe:)

But seriously, WOW. The curry is such an unexpected punch of yummy flavor. It's a bit spicy, which is instantly cooled down by the buttery and rich avocado. And it pairs beautifully with the subtle sweetness from the sweet potatoes and carrots. Finally, the cilantro pops in with this burst of freshness that takes it over the top.

And the textures! The potatoes have become nice and crunchy and chewy. And then there's the cool and creamy avocado to compliment it.

But Happy Tummies...the egg. My, oh my! The rich and gooey yolk ties everything together with this luxurious richness that's perfect for dinner, or a hearty breakfast!

Just do yourself a favor -- make this meal! Whether you call them latkes, potato pancakes, hash browns, skillet potatoes, WHATEVER -- just do it! Your tastebuds will thank you:)

What's your favorite holiday tradition? Mine is putting up the Christmas tree while listening to Kenny G :)