Sweet Potato Latkes (Sweet Potato Pancakes)

Author:
Publish date:
Social count:
0

Shredded sweet potatoes stand in for russets in this version of potato pancakes, and puréed sweet potatoes replace eggs to make the recipe vegan. Starchy, dry-fleshed sweet potatoes, such as Okinawan or boniato, work best. If you use a moist, extra-sweet type, such as Beauregard or garnet, keep a close eye on the latkes while they cook—the potatoes’ high sugar content may make the latkes burn if they’re cooked just a moment too long. Serve with Vanilla Applesauce and vegan sour cream.

  • latkeServings

Ingredients

  • 1/4 cup baked, puréed sweet potato
  • 1 1/4 lb. sweet potatoes, peeled and shredded
  • 1/2 cup grated onion
  • 1/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 4 tsp. canola oil, divided

Preparation

1. Combine sweet potato purée, shredded sweet potatoes, onion, flour, salt, and pepper in bowl. Shape into 1/4-inch-thick patties.

2. Heat nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 tsp. oil. Add 3 patties. Cook 3 minutes; flip, and cook 2 minutes more, or until browned on both sides. Drain on paper-towel-lined plate. Repeat with remaining oil and patties.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 118
  • Carbohydrate Content: 21 g
  • Fat Content: 3 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Sodium Content: 218 mg
  • Sugar Content: 6 g