1/2 large yellow or sweet onion, grated (3/4 cup grated)
1/2 cup finely diced mushrooms (optional)
1 drop Essentail Oil of choice (Rosemary, Oregano, Thyme, Cardamom, Basil, ...)
1 drop Lemon Essential Oil
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/3 cup cornstarch
4 tablespoons canola or vegetable oil, divided
Optional: dairy free sour cream and unsweetened applesauce, to serve
Heat the oven to 400 F.
In a large colander, combine the sweet potato and onion. Set over the sink.
Bring about 4 cups of water to a boil. Slowly pour the water over the potato mixture, then let it drain and cool until easily handled, 8 to 10 minutes. In small batches, place the sweet potato mixture in a clean kitchen towel and squeeze to extract as much liquid as possible, then transfer to a large bowl. Add mushrooms and stir.
In a small bowl, beat together the egg, oils, salt, cumin and paprika, then stir into the sweet potato mixture. Sprinkle on cornstarch and mix well. It should be moist, but not wet.
Use 2 tablespoons of the oil to evenly coat a rimmed baking sheet. Divide the sweet potato mixture into 16 mounds (each about 2 tablespoons) on the prepared baking sheet, leaving about 1-2 inches between them. Use the bottom of a glass to flatten.
Using a pastry brush and the remaining 2 tablespoons of oil, brush the tops of the latkes with oil. Bake for 15 to 20 minutes, or until lightly browned and crisp. You may want to turn on the broiler for the last 3-4 minutes. Serve the latkes with a dollop of sour cream and applesauce.