Whether it’s for breakfast, mid-day snack, or an after-dinner dessert, our Sweet Potato Latkes are perfect for the Hannukah season and cold stormy days! There’s nothing quite like cozy-ing up with a warm beverage and a delicious snack to help the winter days go by faster. Along with the comforting smell of sweet potatoes, this recipe also has Hemp Hearts present in the batter, which helps add a nutrition boost to the already nutrient-rich sweet potatoes. Hemp Hearts are made from the very best and most nutritious part of the hemp seed—the heart. The heart, filled with raw nutrition, rich nutty flavor and tender crunch, makes for a delectable, sustainable and nutritious seed. With omegas, digestible proteins, vitamins, minerals and fiber, hemp can replenish much of what your body may be missing, as Hemp Hearts contain 10 grams of protein and 10 grams of omegas per 30 gram serving (3 tablespoons.) The addition of Hemp hearts to our Sweet Potato Latkes adds a mild nutty flavor that is similar to sunflower seeds or pine nuts, and leaves a surprisingly delightful flavor combination in your mouth. So the next time you are in need of a comfort food, try out this delicious recipe—just don’t forget to share the love with your friends and family!
Mini Sweet Potato Latkes
- 1 lb sweet potatoes peeled & grated (2 medium sweet potatoes)
- 2 large eggs, whisked and beaten
- ¼ cup gluten free flour or all purpose flour
- ¼ cup hemp hearts
- 1 T sorghum syrup or maple syrup
- 1 teaspoon baking powder
- ¼ - ½ teaspoon sea salt
- ½ teaspoon ginger
- ¾ teaspoon cinnamon
- 2 teaspoons coconut oil
- Prepare Batter:
- Grate sweet potatoes with food processor grating disc or by hand.
- Place grated sweet potatoes in a large bowl.
- Add eggs, flour, hemp hearts, sorghum syrup, baking powder, salt, ginger, cinnamon, and coconut oil to the sweet potatoes.
- Mix well and set aside.
- Heat oven 350 ° F
- Line a cookie tray with parchment paper.
- Using a 1 tablespoon measuring spoon or small scooper form a small patty in your hand.
- Place on the cookie tray lined with parchment paper.
- Place in oven for 20 minutes, then flip the pancakes over for an additional 10 minutes.
- If you're not serving the sweet potato pancakes immediately, flip them over but don't cook them for an additional 10 minutes. Lower the oven to warm setting and cover with foil.
- Before serving heat oven to 350 °F, remove the foil and cook for 10 minutes.
Serve with applesauce, yogurt or sour cream. Pancakes can be prepared ahead of time and refrigerated in a tightly sealed container.
This recipe can easily be doubled or tripled.
Almond milk was used in the nutrition analysis.
If you are not going to use Hemp Hearts for a nutrition boost then add another ¼ cup of flour.
Serving size: 5 Calories: 150 Fat: 7 g Saturated fat: 3 g Carbohydrates: 16 g Sugar: 5 g Sodium: 300 mg Fiber: 3 g Protein: 6 g Cholesterol: 65 mg
Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.