Hanukkah Sweet Potato Latkes
Servings: 13 (1 Latke Per Serving)
Prep Time: 10
Cook Time: 20
|Serving Size 1 Latke|
| || || || |
|Amount per serving|
|Calories 63.3||Calories from Fat 14.5|
|% Daily Value*|
|Total Fat 1.7g|| |
| ||Saturated Fat 0.1g|| |
|Cholesterol 0mg|| |
|Sodium 117.8mg|| |
|Total Carbohydrate 11.5g|| |
| ||Dietary Fiber 2g|| |
| ||Sugars 2.2g|| |
|Protein 0.8g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
These sweet potato latkes make a great side dish. Sweet potato latkes are a great twist on potato latkes. Top the latkes with apple sauce for added sweetness. These are high in vitamin A, C and a great source of fiber.
⅓ cup boiling water
2 tablespoons ground flax seed
4 cups grated sweet potato
¼ cup 100% apple juice (unfiltered best)
3 tablespoon white rice flour (or substitute whole wheat or all purpose flour)
1 ½ teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon baking powder
1 tablespoon sunflower or canola oil
To Prepare Batter:
- Combine boiling water and ground flax in a small bowl. Let mixture sit until thickened.
- Place sweet potatoes in a large bowl. Add apple juice, flour, cinnamon, ginger, salt and baking powder to the large bowl with the sweet potatoes. Mix well.
- Add thickened flax mixture and toss together until well mixed.
To Cook Latkes:
- Pre-heat oven to 450°F.
- Cover 2 large cookie sheets with silicone parchment paper. You can also spray or coat the cookie sheets with oil instead.
- Place ¼ cup batter onto cookie sheet spacing pancakes 2 inches apart.
- Cook until golden on the bottom and crispy on the sides, flip and cook the other side — about 10 minutes per side. Latkes will be crispier if baked on the oil-coated cookie sheets instead of parchment paper.
- Remove to a paper towel-lined platter.
- Add sunflower oil to large skillet or griddle and heat over medium high.
- When a drop of water sizzles in the pan, add ¼ cup batter to make 3-inch pancakes, leaving enough space to flip them.
- Cook 3-4 minutes until golden brown on the bottom and flip.
- If pancakes are cooking too fast or too slowly adjust heat accordingly. Remove to a parchment lined platter.
Serve with applesauce.
Pancakes can be refrigerated overnight. If layering them, use parchment paper in between and seal tightly.
To freeze and reheat: Freeze on cookie tray in a single layer. When they are frozen (about 1 hour), store in an airtight container using parchment paper between the layers. Don't defrost to reheat. Arrange in a single layer on a lightly oiled cookie sheet and bake at 400°F for about 10 minutes, or until hot and crisp.