Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Sweet potato latkes–much more bang for your buck than potato latkes. You can also mix in other vegetables such as zucchini, carrot/parsnip, rutabaga/turnip, squash, etc.
Grate vegetables on large hole grater. If vegetables are wet (zucchini), let drain in colander. For each cup of grated vegetable, sprinkle with 1 T flour and add one beaten egg white (you may need to adjust flour/egg white mixture depending on how wet/dry the vegetables are). Add pepper, fresh nutmeg, and salt to taste (I am watching salt, so I don\’t add salt). Then use a fork to gently mix it all together.
On a hot non-stick or well-seasoned cast iron pan, whipe the pan with a paper towel or napkin that has been dipped in oil. Add two to three tablespoons of mix (I just fork some out) and then flatten into 3\” disk with back of spoon or fork. Let cook until done on one side, flip with spatula and cook on other side. Transfer to paper-towel lined plate and keep warm in oven.
To serve, depending on your calorie count, you can either top with dollop of sour cream or low-fat yogurt or applesauce.
You can also bake these by lightly oiling a cookie sheet and spooning/flattening mix. Then put in a 350 to 400 degree oven and bake for 15 to 20 minutes. You\’ll need to cook longer and lower if you make thicker latkes. You don\’t want the potato to be raw and crunchy. Not nearly as comforting.