Sweet Potato “Bacon” Fritters

Back in the 80’s Marie and I would go downtown every Saturday for brunch at Elephant and Castle in SoHo, NYC. Whether we were roomies or we lived on opposite ends of Manhattan, this was our go to brunch spot. On the menu they had sweet potato bacon fritters that were served with warm maple syrup. They were so good that no matter what else we chose to eat, we had to get at least one serving to share.

In this recipe I chose one Garnet and one Purple sweet potato. I love the flavors and color, the flesh is bright, moist and sweet. More importantly, they tend to be softer varieties than some of the others, so I thought they would be perfect for the dehydrator.

Also, I chose to use the plantain flour for this recipe. Since it’s only being used a bonding agent, you can use an almond flour in it’s place.

I made these twice before writing it up and posting. Both Marie and I agreed that the original recipe I winged was missing something. The second batch is when I added the pineapple. It was the element needed to bring more moisture and a little bit of added sweetness without adding any sugar. I eat these with maple syrup, but they are just as delicious plain.

RAW VEGAN RECIPE: Sweet Potato Bacon Fritters

1 Garnet sweet potato

1 Purple sweet potato

1/3 cup of plantain flour

2 tblsp applesauce

1/4 cup finely chopped fresh pineapple

1/8 cup crumbled coconut “bacon” Bacon, Bacon, Bacon…Well, Not Really Bacon

Peel and grate sweet potatoes. Add applesauce, pineapple and flour and mix ingredients thoroughly. Add “bacon” last. Mush everything together forming tight balls the size of a large golf ball and press down lightly to form fritters. Place on sheet in the dehydrator for one hour at 115 degrees. Turn over and place on mesh for an additional hour. Serve with maple syrup, jam or powdered raw sugar.