Loaded with vitamin A, sweet potatoes makes a lovely base for this play on the traditional potato pancake. Baking instead of frying cuts much of the saturated fat, so for luxurious latkes garnish with a little creme fraiche and some freshly chopped chives. This recipe comes to us from Jennifer of The Red, White and Green.
Serves 4
- 3 medium sweet potatoes, peeled and coarsely grated
1/2 onion, chopped
2 eggs, lightly beaten
4 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
creme fraiche*, for garnish - 4 tablespoons chives*, chopped for garnish
*optional
Preheat oven to 400 degrees. Lightly grease a cookie sheet.
Place grated potatoes, onion, egg, flour and baking powder in a large bowl. Season to taste with salt and pepper and stir thoroughly until well blended.
Place a rounded spoonfuls of potato mixture evenly separated on the greased cookie sheet.
Bake in the oven for 20 minutes. Flip potato pancakes with a spatula. Bake on the other side for an additional 20 minutes, or until golden brown.
Serve garnished with creme fraiche and chives sprinkled on top.
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