Looking for a delicious and comforting veggie latke recipe to enjoy as a side or part of a stunning plant-powered meal? These vegan and gluten-free Sweet Potato Latkes are just that. Simple to make, full of flavor and stunning on the plate. This latke recipe was created by Guest Chef Kelsey as part of The Collective Series. Get to know Kelsey and her amazing latke recipe below!
Today I’m excited to welcome Guest Chef Kelsey Moreau to the blog as part of The Collective Series — a space to feature other food innovators through a common passion for healthy and delicious food. In case you missed them, check out the other guest chef features below for recipes that will blow your mind!
Kelsey and I met several years back, and it has been such a joy to watch her evolve into the culinary professional and wellness advocate that she is today. She is an incredibly hard worker and does it all with a positive attitude and smile. Kelsey has helped out in past cooking classes, and even after a long day in the kitchen, she was ready and willing to do whatever she needed to help. I am beyond excited to introduce her to all of you and this amazing recipe for vegan-friendly and gluten-free sweet potato latkes with the most delicious herb sour cream.
A little bit about Chef Kelsey…
Kelsey is a chef, yogi and culinary creative who is passionate about showing people that eating healthy food can be delicious. Her goal is to inspire people to think about healthy food as flavorful information and nourishment to the body. Her love for cooking started with her passion for nutrition and how food affects the body. She also wants to teach and empower people that they too can cook healthy and delicious meals right at home.
Kelsey is currently the Head Chef at New General in Winter Park, FL and was previously the kitchen manager and recipe developer at the Sanctum Café. Kelsey has also hosted cooking classes & pop-up events like Cows & Cabs, Veg fest & the Florida Film festival. In addition, she has cooked for private clients, catered wellness retreats, catered yoga events with Firefly Yoga Company and has recently hosted a Brand Ambassador kick off with Lululemon. Learn more about Kelsey by following her @kelsey_moreau and @newgeneralstore on Instagram.
CP: Tell us a little bit about yourself -what is your background in the culinary and wellness space?
KM: My background in the culinary world started with cooking for a woman with lyme disease. I learned so much about how food impacted the body and why food is information to the brain. I was also an athlete growing up and I started to question “was the food I was putting in my body allowing me to perform at my very best?”. My experience cooking for my client led me to the restaurant industry that challenged me with new creative ways to approach flavor, plating and recipe development.
CP: What is your approach to cooking?
KM: My cooking is mostly plant focused, flavorful and nutrient dense. Cooking for me involves a lot of fresh vegetables, followed by a good sauce, and trying to think of ways to make people think how plants based dishes can be so flavorful and unique.
CP: What gets you most excited in the kitchen?
KM: Vegetables and a healthy vegan dessert 😉
CP: What is the first recipe you ever created?
KM: Plant based summer squash veggie lasagna with a lentil bolognese and cashew ricotta
CP: What is your favorite recipe you ever created?
KM: Vegan and gluten-free crepes that don’t fall apart on a professional machine. This was the most labor of love I have put into something (haha) because I wanted it to be vegan and gluten-free, and this was a tall order.
CP: Tell me about your most horrific kitchen fail…
KM: Figuring out the crepe recipe hahahaha LOL. Especially because I have never made professional crepes ever…but I learned quickly!!!
CP: If you could only enjoy one food for the next 30 days, what would it be?
Avocados, they are my happy place. Or dark chocolate (does that count as food ;)).
CP: What was the inspiration behind this recipe?
KM: This recipe was inspired by something I made a long time ago and wanted to try it with sweet potatoes and carrots instead of it being all Yukon potatoes to make it more nutrient dense. It is also a fun breakfast or appetizer item to make for family and friends.Print
Looking for a delicious and comforting veggie latke recipe to enjoy as a side or part of a stunning plant-powered meal? These vegan and gluten-free Sweet Potato Latkes are just that. Simple to make, full of flavor and stunning on the plate. This recipe was created by Guest Chef Kelsey as part of The Collective Series. Get to know Kelsey and her amazing latke recipe below!
- 1 cup peeled, shredded sweet potato
- ¾ cup shredded yukon potato
- ¾ cup peeled, shredded carrot
- 2 tablespoons almond flour
- 2 tablespoons garbanzo bean flour
- ½ lemon, zested
- 2 teaspoons lemon juice
- ½ cup green onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons garlic powder
- ½ teaspoons baking powder
- ¼ teaspoon fresh black pepper
- ¾ teaspoon pink himalayan salt
Herby Sour Cream
- 1 cup vegan plain sour cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons chives, chopped
- ¼ teaspoon onion powder
- 1 teaspoon garlic powder
- Pinch of salt
- Pinch of black pepper
- Squeeze of lemon juice
- To a large mixing bowl, combine 1 tablespoon garbanzo bean flour and 1 tablespoon water to make a paste.
- Squeeze the shredded sweet potato, Yukon potato and carrot with a nut milk bag or tea towel to remove excess moisture. Add to the mixing bowl, along with the almond flour, other tablespoon of garbanzo bean flour, lemon zest and juice, green onion, dill, parsley, garlic powder, baking powder, black pepper and salt. You want to add the salt last, right before you are going to shape the latkes.
- Combine well, and scoop out a small meatball size of mix. Roll gently into a ball and place on a baking sheet lined with parchment paper.
- Heat a nonstick skillet (cast iron works best), with a good amount of cooking oil (recommend ghee or vegan butter), once oil is hot put latke on the skillet and press it down with spatula or fork until flat. Cook until the underside is crispy but not dark (3-4min), flip and repeat.
- Meanwhile, to make the herby sour cream, add everything to a bowl and mix to combine. Set aside until ready to use.
- Serve these hot with a dollop of the herby sour cream.
Keywords: collective series, latkes, potato pancakes, kelsey, new general, guest chef, sweet potato latkes, gluten free, side dish, vegan, sweet potato, carrot, herb sour cream, herb dip