Sweet Potato Latkes
Indulge your sweet tooth with these chocolate peppermint muffins made with good-for-you ingredients.
1 lb. sweet potatoes, peeled, grated
¾ medium onion. grated, squeezing out as much liquid as possible
1 large egg, beaten
1 Tbsp. whole-wheat flour
2 Tbsp. Panko breadcrumbs
1 clove garlic, finely chopped
½ tsp. sea salt (or Himalayan salt)
1 tsp. olive oil
6 tsp. reduced-fat (2%) plain yogurt
Preheat oven to 350° F.
Line large baking sheet with parchment paper. Set aside.
Combine sweet potatoes, onion, egg, flour, bread crumbs, garlic, and salt in a medium bowl; mix well.
Using ¼-cup measuring cup, scoop mixture into rounds and form into patties. Place on prepared baking sheet.
Brush the tops evenly with oil. Bake for 15 minutes. Flip latkes and bake an additional 10 to 15 minutes, or until crisp.
Serve each latke topped evenly with 1 tsp. yogurt.
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1 Yellow ½ tsp.