Latkes are delicious. But most recipes call for white potatoes, lots of oil, and sour cream. We used sweet potatoes to create a healthier version of a traditional favorite that your family will love. Also try these Baked Cauliflower Latkes.
These sweet potato latkes can be made one day ahead. Follow steps 1 to 4, then cover the baking sheet with foil and store in the refrigerator. Bake them right before serving, allowing a little extra cooking time if needed.
Sweet Potato Latkes
- 1 lb sweet potatoes peeled, grated
- ¾ medium onion grated, squeezing out as much liquid as possible
- 1 large egg beaten
- 1 Tbsp whole wheat flour
- 2 Tbsp whole grain Japanese-style bread crumbs (like Panko)
- 1 clove garlic finely chopped
- ½ tsp sea salt (or Himalayan salt)
- 1 tsp olive oil
- 6 tsp reduced fat (2%) plain yogurt
Preheat oven to 350° F.
Line large baking sheet with parchment paper. Set aside.
Combine sweet potatoes, onion, egg, flour, bread crumbs, garlic, and salt in a medium bowl; mix well.
Using ¼-cup measuring cup, scoop mixture into rounds and form into patties. Place on prepared baking sheet.
Brush the tops evenly with oil; bake for 15 minutes. Flip latkes and bake an additional 10 to 15 minutes, or until crisp.
Serve latkes topped evenly with yogurt.
½ Tuber/Legume Grain
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