Winter Sweet Potato Latkes
Sweet potatoes have been my favorite seasonal vegetable to cook with this winter. After making a few rounds of this potato latke recipe, I had a bunch of sweet potatoes on my counter, and decided to make my own healthier version. P.S. We always double this recipe.
Sweet Potato Latkes (adapted from this recipe)
Ingredients
2 large sweet potatoes
1 medium white onion (I used Peru Sweet onions)
1 cup whole wheat flour
2 tbs of dried cranberries- diced
2 tbs of mustard (whole grain is best)
1 tsp of baking powder
salt and pepper to taste
Garnish (optional)
1 tbsp of tofutti sour cream
applesauce
chopped chives
Preheat oven 350 F.
Combine all the ingredients in a large mixing bowl. Take a large spoonful, and mold the mixture into patties. Place parchment paper on baking pan. Place individual latkes onto pan and cook for 15 minutes on each side.
Short on time: Heat 1 tbs canola oil in large skillet over medium heat. Scoop 1/2 cup potato mixture into skillet and spread into 1/8 inch thick patty. Repeat. Fry patties 3 to 4 minutes per side, or until golden brown. Cook remaining latkes in batches of 2, add 1 tbs oil to skillet each time.
To drain, transfer latkes to wire rack on top of baking sheet lined with newspaper. Place latkes on pan in oven to keep warm. Garnish with vegan sour cream and chives. Applesauce is a great complimentary side.
The end result; a very happy, little girl.
Happy eats.
