I am elated that one of my recipes was featured on The Pioneer Woman. Ree Drummond’s site is a treat to visit! Click on Tasty Kitchen to view thousands of recipes! Speaking of recipes, I adore this one!
Sweet Potato and Parsnip Latkes. What is a latke? It’s a potato pancake. I gave it a little twist by using sweet potatoes and parsnips in lieu of white potatoes. In addition to being incredibly delicious, they’re also good for you! At this time of year I feel the need to change up recipes in the starch rotation. I especially love serving them with a nice piece of grilled or baked fish, alternatively, they would be excellent with roasted chicken. Traditional latkes are fried in quite a bit of oil. I bake them on high heat with a little oil, resulting in a lighter, yet crispy result.
I recommend using a food processor to shred the vegetables, they’re done in minutes. If you do not have a food processor, you can grate the vegetables on a box grater. You may want to get out the head and wrist bands, it’s quite a work out!
Sweet Potato and Parsnip Latkes
2 tablespoons olive oil
2 medium size sweet potatoes, peeled and shredded
2 large parsnips, peeled and shredded
1 small onion, peeled and shredded
½ cup chopped parsley
1/3 cup flour
¼ teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon pepper
Green onions, thinly sliced
1) Preheat oven to 375’. Non stick foil line a cookie sheet and drizzle with 2 tablespoons of olive oil, spread with your hand to coat pan well. Set aside.
2) Shred the sweet potato, parsnips, and onion in a food processor or on a box grater. Place into a large mixing bowl. Add parsley.
3) Sprinkle all dry ingredients over sweet potato mixture. Add eggs and mix all ingredients together well combined.
4) Shape into 12 three inch patties and place on prepared cookie sheet. Pat the tops flat with a spatula. Bake for 25 minutes, carefully flip and bake an additional 10 minutes. Serves 6, two patties per person. Serve with a dollop of sour cream and a sprinkle of green onions.
*To lighten sour cream, measure equal parts sour cream and non fat Greek yogurt, whisk to blend. Ever read the ingredient list on light sour cream compared to regular??