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Sweet Potato Parsnip Latkes
lb parsnips, peeled and shredded
medium sweet potato (8 oz), peeled and shredded
cup Gold Medal™ all-purpose flour
tablespoons chopped green onions (2 medium)
teaspoon baking powder
teaspoon ground red pepper (cayenne)
teaspoon freshly ground pepper
eggs, slightly beaten
tablespoons canola oil
cup sour cream
Additional chopped green onions, if desired
In medium bowl, mix all ingredients except oil, sour cream and additional green onions until blended.
In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Scoop sweet potato mixture by 1/4 cupfuls into skillet; flatten slightly. Cook 4 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining batter. Add remaining oil as needed to prevent sticking. Top with sour cream. Garnish with additional green onions.
We recommend using the large holes on a box grater to shred the parsnips and sweet potato.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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