Try this Sweet Potato Latkes (Potato Pancakes) recipe, or contribute your own.
Suggest a better descriptionPut a paper towel lined baking sheet into the oven and heat to 250.
Heat coconut oil in large heavy skillet over medium-high heat.
Beat all ingredients (except oil) together. When oil is hot, use a fork to gather together about a heaping tablespoon of grated potato/onion/egg mixture, and carefully set mixture into pan, shaping into a small, flat, round shape. Quickly continue to form pancakes in pan until it contains as many as it will hold with touching one another.
Cook over medium to medium-high heat until very golden brown and crisp on bottom (about 5 to 7 minutes) being careful to make sure they don’t begin to burn. Using a spatula, flip pancakes over and continue to cook on second side for an additional 3-4 minutes, or until golden.
Serve with sour cream or Greek yogurt and/or green apple slices that have been sautéed in a little butter until tender.
Remember, sweet potatoes are a Phase two selection. If you are on Phase One, experiment making these with grated carrots instead!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (600g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 419 | ||
Calories from Fat: 172 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 156.5mg | 5 % | |
Potassium 912.8mg | 24 % | |
Total Carbohydrate 54g | 16 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 44.5g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 419
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