Sweet potato latkes
HealthyEats
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For a festive addition to any vacation table, attempt these crispy sweet potato latkes teamed with apple-raisin chutney and jalapeno lime sour cream. Lightly fried (or baked) in heart-healthier olive oil, traditional latkes get a superfood upgrade when you use vitamin A-wealthy sweet potatoes.
I’ve integrated both baked and fried preparations which you pick depends on how indulgent you choose your latkes. Whilst the baked version is a tad more healthy, lightly frying supplies a crispier crust and provides a nod to the wealthy cultural significance of oil in Hanukkah. To guarantee that the baked version receives a golden, crisp crust, brush the two the pan and the latkes with a touch of olive oil or cooking spray. Nonstick baking sheets are very best so the latkes very easily slide off following baking. Forgo any foil or parchment paper, as the latkes will stick to the materials, resulting in a greasy, sticky mess.
I love applesauce and sour cream on my latkes, so I am serving an up to date model of both. Lowered apple-raisin chutney is a rich, warm sauce that pairs properly with the somewhat sweet latkes. For heat lovers, dollop latkes with the brilliant, spicy jalapeno cream. Latkes are very best served to a crowd of pals and family members, and this recipe easily doubles or triples. These are greatest served warm, right out of the fryer or oven.
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