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.
- 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
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.
Baked Sweet Potato Pancakes
Servings per Recipe:Amount per Serving
Calories from Fat:
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