Baked Sweet Potato Latkes

Photo: Baked Sweet Potato Latkes
Serving Size
2 Latkes
Servings
12
Prep Time
15 mins
Cook Time
45 mins

Ingredients

2 tablespoons
unsalted butter
4
garlic cloves, halved
1
medium yellow onion, halved
1
large sweet potato, peeled
1
large russet potato, peeled
3/4 cup
panko (Japanese breadcrumbs)
3
large eggs
1/4 cup
green onions, thinly sliced
1/4 cup
parsley, minced
1/2 teaspoon
coarse salt
1 teaspoon
freshly ground pepper
2 tablespoons
olive oil
Optional toppings:
sour cream, apple sauce, tahini, Parmesan cheese
Directions
  1. Preheat oven to 425°F. Grease large, rimmed baking sheet with butter and sprinkle with garlic clove halves. Set aside.
  2. Grate onion using the large grate side of a box grater and put in a large bowl. Drain liquid from onions. Grate sweet potato and russet potato in same way and toss with the grated onion.
  3. Add bread crumbs, eggs, green onions, parsley, salt, and ground pepper to the potato mixture and toss to combine. Scoop rounded tablespoonfuls of the potato mixture and flatten into ½"-thick pancakes, squeezing slightly to drain part of the liquid from each pancake. Arrange the latkes on the greased baking sheet and drizzle with olive oil.
  4. Bake latkes for 15 minutes before flipping. Bake for an additional 15 minutes before removing from heat. Serve warm, with optional toppings.
  5. Handy Hint: If baking the latkes in batches, refresh the baking pan with newly halved garlic cloves. There should be enough fat in the pan for two rounds of baking.

Nutrition Information

Calories 82.4
Fat 5.6 g
Polyunsaturated fat 0.5 g
Monounsaturated fat 2.7 g
Cholesterol 51.4 mg
Sodium 123.4 mg
Carbs 6.1 g
Fiber 0.6 g
Nina Lincoff