Better Nutrition December 2019

vegCORNER/TIPS, TRICKS, & RECIPES FOR EASY PLANT-BASED LIVING
Sweet Potato Latkes
These savory-sweet Chanukah latkes are so good that you may give up
regular potato ones for good /// RECIPE BY SHERRON GOLDSTEIN
HOLIDAY SWEET POTATO LATKES
Makes 18 latkes
We swapped out regular spuds for sweet
potatoes and added ginger for a little kick. The
result? Latkes full of savory-sweet goodness.
You can make these in batches and keep them
warm in the oven before serving.
2 lbs. sweet potatoes (about 3 medium),
peeled and coarsely shredded
2 Tbs. minced fresh ginger, or more to taste
5 scallions, finely chopped
2/3 cup all-purpose gluten-free flour
3/4 tsp. sea salt, or more to taste
1 tsp. freshly ground black pepper
2 large eggs, beaten
Vegetable oil, for frying
1. Drain liquid from potatoes (place potatoes
in dish towel and wring out excess
moisture, if necessary). Combine sweet
potatoes, ginger, and scallions in mixing
bowl, and set aside. In separate bowl,
combine flour, salt, and pepper. Return
to mixing bowl, and combine slowly with
flour mixture. Fold in eggs. Line baking
sheet with 3 layers of paper towels.
2. Heat about 1 cup oil in large, heavy
skillet over medium-high heat. Using
1/4 cup measure, scoop latke batter onto
skillet to form cakes about ½-inch high
and 3 inches round. Flatten with back of
spatula, taking care not to crowd skillet.
3. Cook until golden brown on one side,
about 4 minutes. Flip, and cook about
3 minutes more. Using spatula, transfer
latkes to prepared baking sheet. Keep
in 225°F oven if serving later, or serve
immediately with sour cream or drained
yogurt, if desired.
Per serving: 80 cal; 2g prot; 1.5g total fat (0g sat
fat); 15g carb; 20mg chol; 135mg sod; 2g fiber;
2g sugars
44 • DECEMBER 2019