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Sweet Potato Mini-Latkes

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Sweet Potato Mini-Latkes
  • Prep 20 min
  • Total 35 min
  • Servings 6
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As a side dish or an appetizer, these quick-fix mini-latkes are a hit.
Updated Jan 5, 2007

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Traditional latkes are fried potato pancakes made with eggs, onion, matzo meal and seasonings.
  • tip 2
    A spoonful of caviar on top of the sour cream transforms these tiny treats into the supreme indulgence.
  • tip 3
    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.

Nutrition

35 Calories, 2 g Total Fat, 1 g Protein, 3 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
35
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
10 mg
Sodium
45 mg
Potassium
50 mg
Total Carbohydrate
3 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
34%
34%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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