I first made this recipe years ago when I was living in the East Village in NYC and dating my (now) husband. He thought they were amazing, and I guess so did the Los Angeles Jewish Federation since they published my recipe that year too! 🙂

I love traditions, and the taste of traditional recipes. What I don’t always love is how full of ’empty’ calories and missing nutrients that traditional recipes sometimes are, so… I made a few changes. I had no time to sit over a frying pan frying each one, and wasn’t super excited about eating fried food anyway. I also wanted to see if I could sneak in a little more nutrition while I was at it.  So, voila! BAKED SWEET POTATO latkes!

Even though sweet potatoes have a higher sugar content than white potatoes, they have a lower glycemic index. So what does that really mean? It means it doesn’t spike your blood sugar as quickly! So no crazy energy or high ups and downs! Keeps you full and satiated longer too! 🙂

This version is gluten free, baked (NOT fried!), has MORE fiber, MORE vitamins & minerals AND fewer calories than ‘regular’ latkes (potato pancakes) and is delicious!

The perfect treat for the festival of lights or a side dish or appetizer for any special gathering!

I always love to hear what  you think! Please let me know in the comments below! 🙂

Happy Hanukkah!

Baked Sweet Potato Latkes & Homemade Applesauce
Makes 12 Latkes

Ingredients:

• 3 medium sized sweet potatoes, grated (any variety! I’ve used Japanese sweet potatoes and garnet yams and both work great. You want about 2 lbs.)
• 3 flax eggs (whisk together 3 tbsp ground flax meal, 1/2 cup plus 1 tbsp water, 1 tsp baking powder)
• 1 large onion, grated
• ¼ cup gluten-free all purpose baking flour
• ½ tsp sea salt (or to taste)
• ½ tsp cinnamon
• ½ tsp ginger
• ¼ nutmeg
• few shakes of ground black pepper
• High-heat oil like safflower or sunflower, or cooking spray

* Note: if you’re not vegan, you can substitute real eggs for flax eggs.

Directions:

1. Preheat oven to 400°F.
2. Spray a baking pan or cookie sheet with nonstick spray or use a pastry brush to oil the pan.
3. In a large bowl, combine all ingredients.
4. Drop by ¼-cupfuls onto cookie sheet.
5. Flatten with spatula.
6. Bake for 15 minutes.
7. Flip, and bake for an additional 10-15 minutes.
8. Enjoy!

Best served with my homemade applesauce!