March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts.
These sweet potato latkes make a great side dish. Sweet potato latkes are a great twist on potato latkes. High in vitamins A and C, and a great source of fiber, top these latkes with apple sauce for added sweetness.
⅓ cup boiling water
2 tablespoons ground flax seed
4 cups grated sweet potato
¼ cup 100-percent apple juice (unfiltered is best)
3 tablespoons white rice flour (or substitute whole-wheat or all purpose flour)
1½ 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 seed 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 mixed well.
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 to 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, use parchment paper in between and seal tightly.
To freeze and reheat: Freeze on cookie tray in a single layer. When 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.
Serving size: 1 latke
Calories: 63.3; 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