Sweet Potato Latke Sandwich – Oven baked alternative to the regular fried latke.
I grew up eating latkes more than often. We would eat them savory with sour cream and salmon or sweet with sour cream and sugar. Latkes reminds me my childhood.
After multiple try, I came up with this recipe because I love sweet potatoes even more than I love potatoes. Its also much healthier than the regular alternative.
Latkes definitely make me think of Hanukkah. So no better time than now to share this recipe. And how fun is it to make a sweet potato latkes sandwich with them?
I share this recipe in an interview, explaining my background and where do I come from.
- 1 lb (2 big or 3 small) sweet potatoes, peeled and coarsely grated
- 4 scallions, finely chopped
- ⅓ cup gluten-free flour
- 2 large eggs, lightly beaten (or 2 flax eggs)
- 1 tsp salt
- 1 tsp teaspoon black pepper
- ⅓ cup avocado oil
- 2 tsp cumin or feel free to mix and experiment with different spices: paprika, turmeric, etc.
- Preheat oven to 425°F.
- Mix all ingredients in a large bowl to combine.
- 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.
- Bake 18 minutes, then check to see if the bottom is golden, if so, then flip and cook for 10-15 minutes.
- Continue to cook on either side if needed to achieve a golden brown pancake.
- After tasting, sprinkle with flaky salt.
- Garnish with yoghurt, nut butter, salmon or anything you want. Top with another latke to make a sandwich.