| 2 | medium (1 pound) sweet potatoes, peeled and shredded |
| 2 | medium green onions, finely chopped (2 tablespoons) |
| 1/4 | cup Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1 | egg, slightly beaten |
| 1 | cup sour cream |
| Sliced pecans, if desired |
| 1. | Heat oven to 400°F. Generously grease cookie sheet. Mix all ingredients except sour cream and pecans. |
| 2. | Drop sweet potato mixture by teaspoonfuls onto cookie sheet; flatten slightly. |
| 3. | Bake 12 to 15 minutes, turning once, until golden brown. Top with sour cream. Garnish with pecans. |
| Skillet Directions: In 12-inch skillet, heat 1/4 cup vegetable oil over medium-high heat. Drop sweet potato mixture by teaspoonfuls into skillet; flatten slightly. Cook 4 to 5 minutes, turning once, until golden brown; drain on paper towels. |
|
| Traditional latkes are fried potato pancakes made with eggs, onion, matzo meal and seasonings. |
|
| A spoonful of caviar on top of the sour cream transforms these tiny treats into the supreme indulgence. |
Nutrition Information:
35 ( 20 ); 2 g ( 1 g); 10 mg; 45 mg; 3 g ( 0g); 1 g 34 %; 2 %; 0%; 0% 1/2 ; 1/2