Baked Sweet Potato Latkes
By David Cohlmeyer
Makes 4 to 6 servings
The buttery rich flavour of a properly grown and cured sweet potato negates any need to fry these latkes in the usual large amount of oil. If the shredded sweet potato starts to turn brown during preparation, cover with water until you are ready to continue, then drain and dry well before proceeding.
2 pounds sweet potatoes, peeled and shredded
1 medium onion, finely diced
2 large eggs, beaten
1/2 tsp hot sauce
1/4 cup all-purpose flour (or make gluten-free oat flour by processing rolled oats until powdery)
1/2 tsp salt
Line the bottom of a baking sheet with parchment paper; lightly oil the paper. In a large bowl, combine the sweet potatoes, onion, eggs and hot sauce. Stir in the flour and salt. Drop 1/4-cup spoonfuls of the mixture onto the baking sheet, flattening them slightly. Bake in a 400° F oven for 25 minutes. Turn over each latke and bake for another 10 minutes. Serve as an appetizer or main course, accompanied with sour cream or yogurt, if desired.