Baked Sweet Potato Pancakes


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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Baked Sweet Potato Pancakes

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