Savouring Saturday: Sweet Potato Latkes with Chevre and Pomegranate

Phew, I have been decking the halls all day….making the magic happen for my munchichees this Christmas season.  It is a fun activity for sure…but it’s the first time decorating our new home, so it required more thought than last year.

Feeling the cheer and loving all the beautiful dishes from Thanksgiving, I decided to create a new hors d’oeuvres.  So, I opened up my fridge and started snarfing around looking for flavors that would be interesting and complimentary.  Luckily, I had purchased an excess of chevre and sweet potatoes for Thanksgiving (that is the side effect of downsizing our traditional Thanksgiving from 50 to 10 thanks to a move).  Another stroke of luck, I still had some gorgeous pomegranate left over from my mother-in-law’s last harvest.  Drum-roll, please……


DSC_3243I started by peeling and shredding three medium sized sweet potatoes.  And then I added an egg.

DSC_3249Lastly, I added a tablespoon of rice flour (or any flour you prefer), and some salt n’ peppa!

DSC_3263In a medium pan, over medium heat, begin with 1 tablespoon of coconut oil for frying your latkes.  Using a tablespoon, create appetizer sized latkes to fry.

DSC_3278DSC_3268DSC_3285Looking gorgeous and smelling CRAZY delicious.  Now, for the final pièce de résistance, I busted out the fresh chevre and pomegranate.

DSC_3290DSC_3294The sweetness of the latke pairs unbelievably well with the tart creaminess of the goat cheese and the little bursts of pomegranate juice.  This dish is really delightful.  My kids are ranking it as one of my best, so I hope you get a chance to try it out this season.  It would be great as a side dish as well!



Sweet potato latkes with chevre and pomegranate