Oven-baked Sweet Potato Latkes. Photo by Kelly Oheona.
Classic latkes get a healthy twist in this recipe from Kelly Ohnona. White potatoes are swapped in for sweet one and the latkes are baked instead of fried. Serve them at Hanukkah or a winter-time brunch and top with sour cream. Read more about Kelly’s family on the Jewish Food Society archive.
1 lb (2 big or 3 small) sweet potatoes, peeled and coarsely grated
4 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup avocado oil
2 teaspoons cumin or feel free to mix and experiment with different spices: paprika, turmeric, etc. (spices should total 2 teaspoons)
Preparation
Preheat oven to 425°F.
Mix all ingredients in a large bowl to combine.
Place parchment paper on cookie sheet. Drop one large tablespoon of the sweet potato mixture onto lined cookie sheet. Flatten slightly to 3 inch diameter.
Bake 18 minutes, then check to see if the bottom is golden, if so, then flip and back for 10-15 minutes.
