Baked Sweet Potato Latkes |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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These latkes are thicker than the baked russet potato version that I made previously, and much more hash-brown like in consistency. Don’t forget to top them with your favorite condiments. I prefer sour cream, light of course — sticking with the whole donut guilt theme, but apple sauce or a fruity yogurt would also be a great addition. Ingredients:
baked sweet potato latkes (based on the recipe originally published in women’s health magazine) |
2 pounds grated sweet potatoes |
1 medium onion, grated |
2 eggs, beaten |
1/4 cup flour |
1/4 tsp baking powder |
1/2 tsp salt |
1 tsp cinnamon |
1/2 tsp nutmeg |
Directions:
1. Preheat oven to 400°F. Spray a cookie sheet with nonstick spray or use a silpat.
2. In a large bowl, combine all ingredients. Drop by 1/3-cupfuls onto cookie sheet. Flatten with spatula.
3. Bake for 25 minutes; flip and bake for an additional 15 minutes.
4. Serve with light sour cream and a dash of cinnamon and nutmeg.
5. Read more about this recipe at my food blog
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