• Servings: 12 pcs
• 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

1. Preheat oven to 400°F.
2. Spray a cookie sheet with nonstick spray or use a silpat.
3. In a large bowl, combine all ingredients.
4. Drop by 1/3-cupfuls onto cookie sheet.
5. Flatten with spatula.
6. Bake for 25 minutes; flip and bake for an additional 15 minutes.
7. Serve with light sour cream and a dash of cinnamon and nutmeg.

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