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
Before you begin: Wash your hands.
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