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!