Candied Sweet Potato Latkes #Thanksgivukkah

Directions

1. 1
   Wash and peel the sweet potatoes.If you have a food processor (if not, use a handheld box grater), fit with shredding blade. Shred peeled sweet potatoes.Change blade to chopping blade and finely chop onion.In a large mixing bowl, combine shredded potatoes, chopped onion, beaten egg plus egg white, orange juice, vanilla, palm sugar, maple syrup, tapioca flour, salt, cinnamon and nutmeg.
2. 2
   Mix until well combined.
3. 3
   Let mixture sit for 10 minutes to release liquid.Use your hands to squeeze out all the excess liquid and pour out or drain through a fine mesh strainer. You may need to do this 2 or 3 times to get all the liquid out. This is very important for cooking as the excess liquid will make the latkes fall apart.
4. 4
   Heat a large frying pan (I used non-stick) over medium heat. Once hot, add ½ Tablespoon of butter plus ½ Tablespoon coconut oil to pan. Use your hands to form the latkes making sure to press them together (about a rounded Tablespoon each) and gently place in frying pan, five latkes at a time.Cook, undisturbed for 8 minutes and gently flip. Continue cooking on other side for 5 more minutes and remove to a parchment paper lined baking sheet.Repeat until all latkes are cooked.
5. 5
   Serve immediately or refrigerate until ready to reheat. To reheat, preheat oven to 325F.
6. 6
   Place tray in oven until latkes are warmed through, about 15 to 20 minutes.
7. 7
   Serve with a touch of maple syrup and Enjoy!