Skillet Sweet Potato Latke with Ricotta & Dill

Go beyond the potato with this skillet-baked sweet potato latke topped with ricotta, lemon zest and dill.
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Skillet Sweet Potato Latkes

Skillet Sweet Potato Latke with Ricotta & Dill

Health Benefit: Sweet potatoes are a good source of vitamin A, which protects the surface of the eye and prevents ocular degeneration. Vitamin A is also one of many nutrients that contribute to the growth of strong hair and healthy skin.

  • 8 servingsServings

Ingredients

  • 2 tbsp grape seed oil, divided

    1 leek, diced (white and light green parts only)

    2 sweet potatoes, peeled and grated (about 3 cups)

    3 green onions, thinly sliced

    1 large egg, lightly beaten

    2 tbsp brown rice flour

    ¼ tsp each sea salt and ground black pepper

    ⅓ cup full-fat ricotta, optional

    1 tbsp grated lemon zest, optional

    2 tbsp chopped fresh dill, optional

Preparation

1. Preheat oven to 375°F. In a 9-inch ovenproof cast-iron skillet on medium, heat 2 tsp oil. Add leek and cook, stirring often, until softened, about 3 minutes. Scrape into a large bowl and set aside.

2. Using a clean tea towel or several layers of paper towel, wring out liquid from sweet potato. Repeat, squeezing out as much liquid as possible. Discard liquid. Add sweet potato to leek; stir in green onion, egg, flour, salt and pepper.

3. In same skillet on medium-high, heat remaining 4 tsp oil. Add sweet potato mixture, patting down with a spatula to evenly flatten top. Cook, checking the bottom occasionally to ensure even cooking and a golden crust, 5 to 7 minutes.

4. Transfer skillet to center rack of oven and bake until sweet potato is cooked through, about 15 minutes. Move skillet to top rack and turn to broil for 3 to 5 minutes, until top is light golden. Using 2 large spatulas, transfer latke to a cutting board; slice into 8 wedges.

5. If making topping, top each wedge with ricotta, lemon zest and dill.

Nutrition Information

  • Serving Size: ⅛ of recipe
  • Calories: 91
  • Carbohydrate Content: 12 g
  • Cholesterol Content: 24 mg
  • Fat Content: 4 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 146 mg
  • Sugar Content: 3 g