Name: Baked Sweet Potato Latkes
Ingredients: large sheet of parchment paper; 1 lb (2 big or 3 small) sweet potatoes, peeled and coarsely grated; 4 scallions, finely chopped; 1/3 cup all-purpose flour; 2 large eggs, lightly beaten; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/3 cup avocado oil; 2 teaspoons cumin or feel free to mix and experiment with different spices: paprika, turmeric, etc. (spices should total 2 teaspoons)

Ingredients

Yield:

large sheet of parchment paper
1 lb (2 big or 3 small) sweet potatoes, peeled and coarsely grated
4 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup avocado oil
2 teaspoons cumin or feel free to mix and experiment with different spices: paprika, turmeric, etc. (spices should total 2 teaspoons)

AppetizersPareveVegetarianHanukkah North America

Preparation

Step 1

Preheat oven to 425°F.

Step 2

Mix all ingredients in a large bowl to combine.

Step 3

Place parchment paper on cookie sheet. Drop one large tablespoon of the sweet potato mixture onto lined cookie sheet. Flatten slightly to 3 inch diameter.

Step 4

Bake 18 minutes, then check to see if the bottom is golden, if so, then flip and cook for 10-15 minutes.

Step 5

Continue to cook on either side if needed to achieve a golden brown pancake.

Step 6

After tasting, sprinkle with flaky salt.

Serve warm. Can be topped or eaten plain.

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