Latkes, or potato pancakes, are traditionally served as a side dish during the 8-day Jewish celebration of Hanukkah. The original recipe requires mixing and molding grated potatoes and eggs into the form of pancakes and then frying them in oil. Often topped with applesauce or sour cream , we’ve taken this traditional, less-healthy family favorite and revised it to create a more nutritious and uniquely flavorful dish. We substituted the white potato for a sweet potato in this delicious latke recipe, adding a boost of vitamins and sweetness to your holiday cheer and giving you more reason to celebrate!
Nutrient Booster: Sweet Potatoes
Did you know that consuming sweet potatoes can protect your skin from damaging signs of aging? External skin is a reflection of our internal health. Sweet potatoes are full of antioxidants, which, when ingested, can help prevent the premature aging process of our outsides. Antioxidants help fight free radicals in our bodies which can cause harm to these areas. Sweet potatoes are high in carotenoids, a derivative of vitamin A. Beta-carotene, retinol and lycopene are all examples of carotenoids and are known for their high antioxidant content and skin health benefits. Enjoy sweet potatoes for their taste and for their nutrition so you can put your best face forward!
We know preparing food for the holidays can be overwhelming. Fortunately, these Sweet Potato Latkes can be prepared in advance! Simply prepare the potato pancakes as described in the recipe below, bake for 20 minutes at 350°F, and then remove them from the oven. Cover with foil if you are serving them the same day or refrigerate them in a sealed container a few days in advance. When you are ready to serve the latkes, bake them in the oven at 350°F for another 10 minutes.
Mini Sweet Potato Latkes
- 1 pound sweet potatoes,
- 2 large eggs, whisked and beaten
- 1/4 cup all-purpose flour,
- 1/4 cup hemp seeds shelled
- 1 tablespoon sorghum syrup, or maple syrup
- 1 teaspoon baking powder
- 1/4-1/2 teaspoon sea salt
- 1/2 teaspoon ginger
- 3/4 teaspoon cinnamon
- 2 teaspoons coconut oil
Heat oven to 350°F and line a sheet pan with parchment paper.
Wash and peel sweet potatoes and grate in a food processor or by hand. Place grated sweet potatoes in a large bowl and add eggs, flour, hemp hearts, sorghum syrup, baking powder, salt, ginger, cinnamon, and coconut oil to the sweet potatoes. Mix well.
Using a 1 tablespoon measuring spoon, scoop Batter into hands and form a small patty. Place on the lined sheet pan. Repeat until the batter is gone
Bake in oven for 20 minutes, turn latkes and bake for an additional 10 minutes.
Serving size: 1 serving (5 mini latkes), 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
Disclosure: 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.