recipe 
5 sweet potatoes (shredded)
10 eggs
2.5 cups gluten free flour
2 cups scallions (cut into ⅛ inch rings)
5 tsp salt
2 cups blended oil
2 tsp black pepper
Ingredients
steps
- Use the cheese shredder attachment on the robocoupe to shred the sweet potatoes.
- Mix all ingredients.
- Using the 4oz or #8 scoop portion, scoop latkes onto a sheet tray with parchment paper.
- Gently pat down the latkes with a spatula.
- Bake at 325°F for 8 minutes, then turn the latkes over, flatten again, and bake another 8 minutes on the other side.
- Cool.
- Label, date, refrigerate.
Date Published: 12.11.25
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Recipe by
From Scott Littman of Butcher & Bee in Nashville, Tennessee -
Contributing City
Nashville
