FoodWage
Sweet Potato Latkes
Eating Bird Food’s baked latkes with spiralized sweet potato and parsnip are a healthy twist on traditional fried potato latkes (or “potato pancakes”) and make one heckuva tasty snack. Enjoy these crisp bites while they’re hot out of the oven (or before they’re all gone)! If you don’t have a spiralizer, opt for a box grater instead.
Ingredients for servings
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1 teaspoon oil
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1 medium sweet potato peeled and spiralized
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1 large parsnip peeled and spiralized
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1 large egg beaten
egg white beaten
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2 scallions, green part only chopped
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0.5 teaspoon sea salt
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0.5 teaspoon ground black pepper
Plain Greek yogurt or sour cream Optional Topping
Applesauce Optional Topping
Sweet Potato Latkes
Directions
Preheat oven to 425°F. Grease a baking sheet with the oil.
Paper towels will work as well.)
Place the noodles into a large bowl with the eggs, scallions, garlic powder, salt and pepper.
Mix well. Using a fork or your hands, scoop out 1/4 cup of the noodle mixture, and place onto the prepared baking sheet in the shape of a little nest. (You should get 12–14 latkes.) Press each latke down a bit with your hands.
Bake for 20 minutes, flipping the latkes halfway through. The latkes will be golden brown, and the edges might get extra brown. Remove from the oven, and serve with applesauce and plain Greek yogurt or sour cream.
Alternatively, you can cook the spiralized latkes in a skillet. Heat the oil in a medium skillet over medium heat. Working with 2–3 latkes at a time, scoop about 1/4 cup of the noodle mixture into the skillet. Cook for 3–4 minutes, until golden brown. Flip, press the latkes down with a spatula to flatten a bit and cook for another 3 minutes. Remove from the pan, and enjoy.