Latkes are a holiday classic. No matter what religion you practice, there’s no getting around the fact that latkes are golden, crispy deliciousness. While I’m a total sucker for comfort foods, a plate full of latkes is not exactly conducive to a happy, non-bloated tummy. I’m always on the hunt for ways that I can prepare holiday classics with cleaner, better-for-you ingredients. Hence, this recipe for our baked sweet potato latkes.
Crispy latkes are possible – even when you’ve swapped a pan filled with oil for a parchment lined baking sheet. I’ve also swapped out regular potatoes for sweet potatoes. Sweet potatoes are low on the glycemic index, making them a smart alternative to their starchier counterpart. Sweet potatoes are packed with potassium, beta carotene, vitamin C and vitamin B6, as well as many other vitamins and minerals. The oats add an extra dose of fiber, and will leave you feeling full for longer – so you can dodge those post-meal cravings.
Make these for the whole family, or make them into bite-size latkes for your little one. The best part is, they keep well in the fridge so if you’re looking for a snack for your little one that you can make ahead of time – this is a great option. You can even serve the bite-size version at a party and pair it with creamy horseradish sauce or an herbed feta dip. The possibilities are endless. L’khayim!
Baked Sweet Potato Latkes
Crispy latkes - without all the oil and yucky stuff. Yep, we’re in.
Ingredients
2 cups shredded sweet potato
1/2 cup oats
1 egg
2 tablespoons almond flour
1 tablespoon dried minced onion
1 teaspoon fresh minced garlic
1 teaspoon cumin
3/4 teaspoon salt
1/2 teaspoon black pepper
Instructions
- In a large bowl, combine shredded sweet potato and oats, and allow to sit for approximately 30 minutes, allowing the oats to soak up moisture from the shredded sweet potato.
- Add in egg, almond flour, minced onion, garlic, cumin, salt and pepper. Mix until well-combined.
- Preheat oven to 375F, and line a baking sheet with parchment paper.
- Using your hands, form small patties with the sweet potato mixture. Carefully place the formed patties on the parchment lined paper.
- Bake the latkes for approximately 15 minutes, then remove from oven, flip the latkes, and put them back in the oven to bake for another 5-7 minutes, until they’re crispy.
