In our house, everything is more fun when it's a holiday. The entire time we were making these sweet potato pancakes, it felt
like Hanukkah. Potato pancakes or latkes as they are also known,
are most commonly eaten in the fall during the Jewish holiday of Hanukkah. Although it's
the middle of July and grossly hot outside, the sweet potatoes at this week's farmer's market were incredible and I couldn't help wanting to
make something with them.
I decided to pump up the nutritional value in my version by making them with sweet potatoes. It's amazing how delicious the natural sweetness from the potato and the savory flavors from the onion and garlic marry into such a delectable treat. Kenya was digging them in a big and bad way.
Whenever I hand him something whole, especially like these big, crunchy circles he looks like he's hit the food jack pot. For your little ones who are getting into dipping, I added apple sauce which no latke should ever go without!
We used these to make this recipe_
Sweet Potato Latkes (Make 20 Toddler Pancakes)
- 1 Sweet Potato, grated (this came out to be 3 cups)
- 2 Tbsp Whole Wheat Flour
- 2 eggs, beaten
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- Canola or Vegetable Oil, for pan searingApple Sauce
- apple sauce
Preparation1. Place the first 5 ingredients in a bowl and throughly combine.
2. Place a large saute pan or griddle over medium heat.
3. Heat 3-4 Tbsp of oil, or enough to coat the bottom of the pan, in the saute pan for 30 seconds.
4. Add a heaping tablespoon of the sweet potato mixture to the pan. Pat down the mixture with the back of a fork and form into a thin, circular patty (you don’t want them to be thick or they won’t cook through).
5. Cook for 5 minutes or until they begin to turn golden. Flip them over.
6. Continue to cook for 5 more minutes or until the bottom is golden.
7. Place the patties on a paper towel lined plate and repeat with remaining sweet potato mixture.
8. Cool patties and serve.
*Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into a oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.