Baked Sweet Potato Latkes
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
Preheat oven to 400°F.
Spray a cookie sheet with nonstick spray or use a silpat.
In a large bowl, combine all ingredients.
Drop by 1/3-cupfuls onto cookie sheet.
Flatten with spatula.
Bake for 25 minutes; flip and bake for an additional 15 minutes.
Serve with light sour cream and a dash of cinnamon and nutmeg.
Pairs Well With
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.
Baked Sweet Potato Latkes (based on the recipe originally published in Women’s Health Magazine)
Read more about this recipe at my food blog ErinCooks.com