Loving the Latkes
My love of potatoes knows no bounds. I’m especially fond of breakfast potatoes. This morning when I woke up and started rummaging around in the refrigerator for something to eat on this bright Sunday morning I was instantly drawn to last nights leftover casserole of scalloped potatoes, zucchini, red peppers and ham. “Eat me Erin! Eat me Erin,” it seemed to call from under its snug Press’n-Seal cover. I somehow managed to resist the cheesy temptation momentarily before I moved on to another, slightly more morning appropriate option. I decided to make sweetly spiced sweet potato latkes and bake them. Baking was the ultimate concession as yesterday morning I shamelessly coaxed CK into picking up a box of munchkins for us to snack on all day.
These latkes are thicker than the baked russet potato version that I made previously, and much more hash-brown like in consistency. Don’t forget to top them with your favorite condiments. I prefer sour cream, light of course — sticking with the whole donut guilt theme, but apple sauce or a fruity yogurt would also be a great addition.
 Peel & Prep |
 Grate (the Easy Way) |
 Combine Potatoes & Spices |
 Drop by 1/3-Cupfuls |
 Flatten |
 Sweet Potato Latkes on Parade |
Baked Sweet Potato Latkes (based on the recipe originally published in Women’s Health Magazine)
Makes 12 Latkes
2 pounds grated sweet potatoes
1 medium onion, grated
2 eggs, beaten
1/4 cup flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 400°F. Spray a cookie sheet with nonstick spray or use a silpat.
In a large bowl, combine all ingredients. Drop by 1/3-cupfuls onto cookie sheet. Flatten with spatula.
Bake for 25 minutes; flip and bake for an additional 15 minutes.
Serve with light sour cream and a dash of cinnamon and nutmeg.
20 Comments Leave a Comment
Amy
March 9, 2008
Yowza, these look SO GOOD. I just *love* anything with sweet potatoes, but I’ve shied away from making latkes b/c I was kind of lazy and didn’t want to have to panfry them in batches. I need to try these — I love your idea of baking them!
L
March 9, 2008
Yum yum! These look delicious. I am a new fan of sweet potatoes, as of last Thanksgiving.
Donald
March 9, 2008
Erin, WOW! These look wonderful, can I have some?
Did you use a FP to grate? Is that what I saw?
Lys
March 9, 2008
I hate to say it but normally I’m not a fan of Sweet potatoes (unless they are the sweet potato potato chips from Dexters but shhh - don’t tell anyone) but this makes it look very appetizing. Not having to fry them makes them sound more healthy as well
Erin
March 10, 2008
these look amazing! I’m a sucker for anything sweet potato though!
Sarah
March 10, 2008
Those look great! I have to try this!
Elle
March 10, 2008
Ooooh, I could have those and be very happy!
Hänni
March 10, 2008
Me and AHP have gluten-free pancakes with applesauce every sunday morning before our ride. This sunday we’re having your sweet potatoes (slow-burning carbs are great for biking). another brilliant post EC!
michelle @ thursday night smackdown
March 10, 2008
ooh, i love latkes. regular potato and onion, fried, are my favorites, but i also love half sweet potato-half zucchini. made the same way, you just gotta wring most of the liquid out of the zucchini.
Indigo
March 10, 2008
Ohh, I adore sweet potato. Such a great breakfast idea ^__^
Miss Scarlett
March 10, 2008
OH MY WORD. I must make these immediately. Thank you for the fabulous idea!
Chuck
March 10, 2008
I’m with you Erin! I love potatoes … fried potatoes are even better. So, I may try frying them instead of baking them.
FlaNboyantEats
March 11, 2008
oh so lovely! i love love love love sweet potatoes!!!
Abbey
March 11, 2008
Oh Mr. Potato I love you!! Those look fantastic!
Bri
March 12, 2008
Yum! We must be on the same wavelength. I just posted about potato pancakes with green onions and garlic. I will have to do yams next time. So tasty!
robin
March 13, 2008
Nice! Sweet potato latkes… I never thought of that but now it seems so obvious!
White On Rice Couple
March 16, 2008
Erin, this dish really makes our day. Our love for the humble potato is boundless too. We make potato pancakes, but they are fried, fried, fried! We fry with grapeseed oil just to make ourselves feel better about the eating them, but I really don’t think it makes a difference in our cholesterol count.
I can tell these baked potato latkes taste wonderful and probably have 1/2 the fat of our fried potatoes. This is a good way to start off spring and without having to give up on potatoes. Thanks!
lalaine
March 19, 2008
There is a similar dish in the Philippines called “ukoy”. Same principles but kabocha (japanese squash) is substituted for the sweet potatoes and whole shrimp is added on. We also use a spicy vinegar mixture as dipping sauce.
Your recipe looks so delicious and I am certainly gonna try it with the yogurt. Thanks!
Heather
March 23, 2008
I tried to make these today for Easter Brunch. I think I made the mistake of putting them on a sil pat. . .they stuck to it and burned around the edges. I will definitely try them again on the direct cookie sheet.
Ashley
July 10, 2008
Ooo these look good. I love latkes. I’ve made them with zucchini before even but haven’t tried sweet potato, and I love that they’re baked! I think I’d omit the spices and maybe add some chopped green onion.
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