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Sweet Potato Skillet Latke with Cranberry Apple Sauce and Cashew Sour Cream

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Latkes, traditionally made with grated potatoes, are an appetizing side dish for the holidays. Our naturally sweet cranberry apple sauce and divine cashew sour cream (dairy-free) compliment the latke perfectly.

Prep Time: 50 minutes (+ 2 hours chilling time for cashew sour cream)
Cook Time: 20 minutes
Yield: 4 servings


For the Cashew Sour Cream:

  • 140 g / 1 cup raw cashews, soaked overnight in water
  • 120 ml / 1/2 cup water
  • 15 ml / 1 tbsp lemon juice
  • 230 ml / 2 tbsp apple cider vinegar
  • 5 g / 1 tsp Crystal margarine, melted and cooled
  • 1 g / 1/8 tsp fine sea salt

For the Cranberry Apple Sauce:

  • 2 large golden delicious apples, cored and cut into 1″ (2.5 cm) pieces
  • 50 g / 1/2 cup fresh cranberries
  • 1 small cinnamon stick
  • 28 g / 2 tbsp Crystal margarine
  • 25 g / 2 tbsp brown sugar

For the Latke:

  • 750 g / 3 medium sweet potatoes, peeled and grated
  • 56 g / 1/4 cup Crystal margarine
  • 35 g / 1/4 cup all-purpose flour
  • 17 g / 1 tbsp grated onion
  • 3 g / 1 tsp fine sea salt
  • 1/2 g / 1 tsp fresh sage, chopped
  • 1/2 g / 1/2 tsp ground black pepper


For the Cashew Sour Cream:

  1. Rinse and drain the soaked cashews and place in a blender. Add the water, lemon juice, vinegar, Crystal margarine, and salt; blend on high until smooth, scraping down the sides of the blender as necessary. Chill in fridge for at least two hours.
  2. cashews

    cashew sour cream

For the Cranberry Apple Sauce:

  1. In a medium saucepan over medium heat melt Crystal margarine. Add the apples, cranberries, cinnamon stick, and sugar; cook stirring often until apples begin to soften, about 5 minutes. Cover pot and cook 10 minutes or until apples begin to fall apart and cranberries are softened. Remove from heat and cool 10 minutes. Mash mixture with a potato masher or spoon, then push through a strainer and discard skins and cinnamon stick.
  2. apple sauce

For the Latke:

  1. Preheat oven to 375℉ (190℃).
  2. Place grated sweet potato in a clean tea towel and squeeze to remove any excess moisture. In a large bowl add the sweet potato, flour, onion, salt, sage and black pepper; mix well to combine. Over medium heat melt 2 tablespoons (28 grams) Crystal margarine in a large ovenproof skillet. Add the sweet potato mixture to pan and press down lightly to form into a cake; cook for 4 minutes.
  3. sweet potato grated

    sweet potato and spices

    sweet potato in a skillet

  4. Invert a plate over the latke and flip it onto the plate so the cooked side is facing up. Melt the remaining 2 tablespoons (28 grams) of Crystal margarine in the skillet and slide the latke back in. Cook 4 minutes and place in oven. Bake for 20 minutes, tenting with aluminum foil if the top begins to darken too much.
  5. flipping sweet potato

  6. Remove from oven and cool for 10 minutes, slice into wedges and serve warm with the cranberry applesauce and cashew sour cream.

Chef Notes

  • If you don’t have time to soak the cashews overnight, cover them with boiling water and allow to soak for 2 hours.

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