Latkes, traditionally made with grated potatoes, are an appetizing side dish for the holidays. Our naturally sweet cranberry apple sauce and divine cashew sour cream (dairy-free) compliment the latke perfectly.
Prep Time: 50 minutes (+ 2 hours chilling time for cashew sour cream)
Cook Time: 20 minutes
Yield: 4 servings
Ingredients
For the Cashew Sour Cream:
- 140 g / 1 cup raw cashews, soaked overnight in water
- 120 ml / 1/2 cup water
- 15 ml / 1 tbsp lemon juice
- 230 ml / 2 tbsp apple cider vinegar
- 5 g / 1 tsp Crystal margarine, melted and cooled
- 1 g / 1/8 tsp fine sea salt
For the Cranberry Apple Sauce:
- 2 large golden delicious apples, cored and cut into 1″ (2.5 cm) pieces
- 50 g / 1/2 cup fresh cranberries
- 1 small cinnamon stick
- 28 g / 2 tbsp Crystal margarine
- 25 g / 2 tbsp brown sugar
For the Latke:
- 750 g / 3 medium sweet potatoes, peeled and grated
- 56 g / 1/4 cup Crystal margarine
- 35 g / 1/4 cup all-purpose flour
- 17 g / 1 tbsp grated onion
- 3 g / 1 tsp fine sea salt
- 1/2 g / 1 tsp fresh sage, chopped
- 1/2 g / 1/2 tsp ground black pepper
Directions
For the Cashew Sour Cream:
- Rinse and drain the soaked cashews and place in a blender. Add the water, lemon juice, vinegar, Crystal margarine, and salt; blend on high until smooth, scraping down the sides of the blender as necessary. Chill in fridge for at least two hours.
For the Cranberry Apple Sauce:
- In a medium saucepan over medium heat melt Crystal margarine. Add the apples, cranberries, cinnamon stick, and sugar; cook stirring often until apples begin to soften, about 5 minutes. Cover pot and cook 10 minutes or until apples begin to fall apart and cranberries are softened. Remove from heat and cool 10 minutes. Mash mixture with a potato masher or spoon, then push through a strainer and discard skins and cinnamon stick.
For the Latke:
- Preheat oven to 375℉ (190℃).
- Place grated sweet potato in a clean tea towel and squeeze to remove any excess moisture. In a large bowl add the sweet potato, flour, onion, salt, sage and black pepper; mix well to combine. Over medium heat melt 2 tablespoons (28 grams) Crystal margarine in a large ovenproof skillet. Add the sweet potato mixture to pan and press down lightly to form into a cake; cook for 4 minutes.
- Invert a plate over the latke and flip it onto the plate so the cooked side is facing up. Melt the remaining 2 tablespoons (28 grams) of Crystal margarine in the skillet and slide the latke back in. Cook 4 minutes and place in oven. Bake for 20 minutes, tenting with aluminum foil if the top begins to darken too much.
- Remove from oven and cool for 10 minutes, slice into wedges and serve warm with the cranberry applesauce and cashew sour cream.
Chef Notes
- If you don’t have time to soak the cashews overnight, cover them with boiling water and allow to soak for 2 hours.
