2 TBSP avocado oil
1 Leek diced (white and light greens parts only)
2 sweet potatoes, peel and grated (about 3 cups)
3 green onions, thinly sliced
1 large egg, lightly beaten
2 TBSP GF flour (brown rice or white)
Salt and pepper to taste
1/3 cup Ricotta or goat cheese (optional)
1 TBSP grated lemon zest, optional
2 TBSP chopped fresh dill
Pre heat oven to 375 F. In a 9-inch oven proof cast iron skillet on medium, heat 2 tsp oil.
Add leek and cook, stirring often, until softened, about 3 min. Scrape into a large bowl and set aside.
Using a clean tea towel or paper towel, wring out liquid from sweet potato. Discard liquid. Add sweet potato to leek, stir in green onion, egg, flour, salt and pepper.
In a small skillet on medium-high, heat remaining 4 tsp oil. Add sweet potato mixture, patting down with a spatula to evenly flatten top. Cook, checking the bottom occasionally, to ensure even cooking and a golden crust, 5-7 minutes.
Transfer skillet to center rack of oven and bake until sweet potato is cooked through, about 15 min.
Move skillet to top rack and turn to broil for 3 to 5 min, until top is light golden.
Using 2 large spatulas, transfer latke to a cutting board and slice.
Top each slice with goat cheese or ricotta, lemon zest and dill.