Yields 12 latkes
1 lb sweet potatoes, peeled and coarsely shredded
2 scallions, minced
1 carrot, peeled and coarsely shredded
1 spanish onion, peeled and finely shredded
1/3 cup chickpea flour
2 large eggs, lightly beaten
1 tsp salt
1/2 tsp freshly ground black pepper
½ cup maple bourbon butter
1 cup oil for frying
Combine all ingredients until mixture is firm and even. Portion out to small flat patties.
In a frying pan, fry latkes in hot oil until both sides are golden and crisp.
Set aside on paper towels to dry. Once dried, top with crème fraiche. Enjoy!