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Parve
Easy
4 Servings
Allergens 
15 Minutes
Diets
A modern twist on a classic, this dish is delicious for breakfast, brunch, lunch or dinner! The flavors all work in perfect harmony!
1 extra large purple sweet potato
1 small onion
2 eggs
3 tablespoons flour
salt
pepper
1 bunch of checked arugula
2 teaspoons Gefen Mayonnaise (sugar-free, if desired)
2 teaspoons Ta’amti Pesto (or homemade)
1 teaspoon Heaven & Earth Date Syrup
2 teaspoons water
1-2 eggs, cooked sunny side up
squeeze bottle
In a food processor, shred the purple sweet potato, beets, and onion.
Pour the mixture into a big bowl, and mix in the eggs, salt, pepper, and flour.
Pour some oil in a non-stick skillet, and when hot, drop large spoonfuls of batter into the oil. Cook until crispy on both sides, then drain on a paper towel.
Mix the pesto dressing ingredients together in a cup. Pour into a squeeze bottle for a nice effect.
Cook some eggs sunny side up style. Layer the latkes, arugula, eggs, and squeeze pesto drizzle on top. Enjoy!
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Delicious! Wow, this recipe was so interesting I just HAD to try it, and happened to have all the ingredients on hand 🙂 Really good and made me feel a tad less guilty about indulging in latkes 😛