Sesame Sweet Potato Baked Latkes
Sesame-spiked, slightly sweet, and highly sophisticated, this bold spin on latkes is anything but traditional.
1 lb (450 g) sweet potatoes, grated
2 green onions, finely chopped
2 Tbsp (30 mL) low-sodium tamari
1 Tbsp (15 mL) chia seeds
1 Tbsp (15 mL) rice wine vinegar
1 Tbsp (15 mL) sesame oil
1 Tbsp (15 mL) white or black sesame seeds
1 tsp (5 mL) fresh grated ginger
1/4 tsp (1 mL) chili flakes
1/4 cup (60 mL) buckwheat flour
Preheat oven to 425 F (220 C). Line large rimmed baking sheet with parchment paper. In large bowl, mix together grated sweet potatoes and green onion. In small bowl, whisk tamari, chia seeds, vinegar, oil, sesame seeds, ginger, and chili flakes. Pour into sweet potato mixture and stir to combine. Add buckwheat flour, mix, and let sit for 5 minutes.
Scoop scant 1/4 cup (60 mL) portions onto prepared baking sheet, 1 in (2.5 cm) apart, and flatten to 1/4 in (0.6 cm) thick. Bake for 20 minutes. Flip and bake for an additional 15 to 20 minutes, until crispy and cooked through.
Serve immediately, or cool on wire rack and store in refrigerator for up to 3 days, or freezer for up to 1 month. To serve, reheat in 400 F (200 C) oven for 5 to 10 minutes.
Serves 12.
Each serving contains: 62 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 11 g total carbohydrates (2 g sugars, 2 g fibre); 111 mg sodium
source: "Roots to Relish", alive #385, November 2014
Sesame Sweet Potato Baked Latkes
Directions
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
READ THIS NEXT
SEE MORE »
Crab and Apple Stuffed Endive Boats
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
Smoky Lentil Sloppy Joe Stuffed Peppers
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
Yogurt Bowl with Tart Cherry Compote
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.