- 11 ounces sweet potato (peeled)
- 1/2 cup scallions (chopped)
- 2 large eggs (beaten)
- 4 cloves crushed garlic
- 1/2 teaspoon kosher salt (and fresh black pepper to taste)
- 4 teaspoons olive oil
|Calories50Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Amanda Parker 16 Feb 2018
Great! I add my own spice blend and cooked on my griddle in coconut oil. They held together for me! My people love them 😊
Annette G. 3 Apr 2017
The idea is good. Maybe it was me but it fell apart a lot when turning. I looked at other Latkes recipes with regular potatoes, so I added some gluten free quinoa flour (approx. 5 tbsp.) and that helped.
Erica Oss 10 Nov 2016
This is the first receive I've made on Yummly that didn't turn out. I wish I would've tried baking it instead of frying. Good flavor but the texture was off....I was hoping it would've been more crunchy like hash browns
Tokyo S. 20 Jan 2016
Awesome. Made as described. Don't forget to garnish with sour cream! I'll definitely make it again. I didn't have to use all of the oil, either. Just ½ of what was written.
Cari H. 6 Dec 2015
I really enjoyed this and so did my family. My mom doesn't like sweet potatoes but will eat this. We served these latkes as a side dish to teriyaki chicken and a veggie stirfry. The flavors worked well together. Oh and I baked the latkes instead on parchment paper lined cookie sheet at 425 for 15 minutes, flipped them and baked for an additional 10 minutes with half the oil added to the sweet potato mixture at the start. P.S. I love my Spiralizer!