Sweet Potato Latkes
SWEET POTATO LATKES
FOOD AS MEDICINE:
Sweet potatoes are rich in beta-carotene (which the body then converts to Vitamin A) and are also good sources of Vitamin C, manganese, copper, Vitamin B6, potassium, iron, and dietary fiber. Sweet potatoes come in about 400 varieties and two main hues, with either cream- or orange-colored flesh. Anthocyanin compounds in sweet potatoes have anti-inflammatory effects and can target brain and blood vessel health. Sweet potatoes can also aid in the release of adiponectin, a hormone in fat cells that favorably works with insulin response to balance blood sugar levels.
1 large sweet potato, shredded
1 large white potato, shredded
2 cloves garlic, minced
2 eggs, whisked
1/3 cup almond flour
½ teaspoon sea salt
¼ teaspoon black pepper
1-2 Tablespoons avocado oil, as needed
Greek yogurt and chives, for serving
In a medium bowl, combine the shredded potatoes, garlic, eggs, almond flour, salt and pepper. Mix thoroughly until all of the potatoes are coated.
Scoop out about 1/4 cup at a time and press into a small pancake between the palms of your hands. Place the pancakes on a baking sheet until you are ready for the next step.
Add the avocado oil to a cast iron skillet and heat to medium high. Once the oil is hot, add about 4 of the pancakes at a time. Push down with a spatula as needed. Cook about 4 minutes per side, until golden brown and crispy on the outside and potatoes have cooked through. Once cooked, allow to drain on a paper towel. Serve hot with a dollop of Greek yogurt and a sprinkle of chives. You can also add a fried egg and some smoked salmon on top for a breakfast option!
Makes about 6 servings or 12 pancakes
Nutrition facts serving: 129 Calories, 8g Fat, 10g Carbohydrates, 4g Protein
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