We love these healthy sweet potato Latkes because they are a lower fat, higher nutrient “re-do” on the traditional deep fried potato pancakes! The ingredients are simple: sweet potatoes, scallions, garlic and egg. You’ll want to make them and eat them right away, they are best when they are hot. These go perfect with Braised Brisket. Enjoy in confidence!
1 large (11 oz peeled) sweet potato, peeled
1/2 cup chopped scallions
2 large eggs, beaten
4 cloves crushed garlic
1/2 tsp kosher salt and fresh black pepper to taste
4 teaspoons olive oil
*Cut the sweet potato in half so it fits easily into the spiralizer. Spiralize with the smaller noodle blade of the spiralizer. Cut into smaller pieces, about 5 inches long.
*Mix together the sweet potatoes, scallions, eggs, garlic, salt and pepper in a large bowl and mix well to combine.
*Heat a large nonstick skillet over medium-low heat. When hot add 1 teaspoon of oil and swirl around the pan. Using a fork, grab some of the sweet potato mixture (roughly 1/3 cup), and gently place it in the skillet lightly pressing down with the fork. You can fit 4 on the skillet. Cook until golden on the bottom, about 3 minutes then flip with a spatula. Use the spatula to press them down to flatten and cook until golden, about 3 more minutes.
Makes about 12.
Servings: 4, Size: 3 latkes
Fat: 7 g
Carb: 11 g
Protein: 4.5 g
The question I get asked most often is what spiralizer I own. There are lots on the market which are fine, but I love my Paderno Spiral Vegetable Slicer because it’s made well and it’s easy to use and clean. I own the three-blade which is perfect for what I need.