Posted on February 7, 2012
Purple Sweet Potato Latkes
Steam it, roast it, mash it, bake it. The versatile root veggie, which Okinawans make into everything from tempura to ice cream, can be served sweet or savory.
By | Photo: Joanne Tsakos
INGREDIENTS:
- 1 large egg
- 1 egg white
- 1 tbsp whole-wheat flour
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground red pepper flakes or ground red pepper spice
- 2 medium purple sweet potatoes, peeled and shredded (1 cup)
- 1/3 cup canned whole kernel corn (no sugar added), drained and rinsed
- 2 green onions, thinly sliced
- Olive oil cooking spray
- 4 tbsp low-sodium salsa
- 4 tbsp nonfat Greek yogurt
INSTRUCTIONS:
- In a large bowl, beat together egg, egg white, flour, salt, black pepper and red pepper. Mix in potatoes, corn and onions.
- Mist a medium skillet with cooking spray and heat over medium. Add 1/4 cup potato mixture to pan and, using a spatula, gently press into a patty. Repeat with remaining batter. Cook 4 minutes on each side or until golden brown.
- To serve, top each patty with 1 tbsp salsa and/or a dollop of yogurt and dig in.
Nutrients per potato latke, (includes 1 tbsp salsa and 1 tbsp yogurt): Calories: 100, Total Fat: 1.5 g, Sat. Fat: 0 g, Carbs: 15 g, Fiber: 2 g, Sugars: 2 g, Protein: 6 g, Sodium: 310 mg, Cholesterol: 45 mg
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TIP:
To preserve the vibrant color of your potato during cooking, first grate it into a bowl of 2 cups water and juice 1/2 lemon. Drain shredded potato and cook away!
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