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Mini Sweet Potato Latkes

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings

Ingredients
  

  • 1 pound sweet potatoes,
  • 2 large eggs, whisked and beaten
  • 1/4 cup all-purpose flour,
  • 1/4 cup hemp seeds shelled
  • 1 tablespoon sorghum syrup, or maple syrup
  • 1 teaspoon baking powder
  • 1/4-1/2 teaspoon sea salt
  • 1/2 teaspoon ginger
  • 3/4 teaspoon cinnamon
  • 2 teaspoons coconut oil

Instructions
 

  • Preheat oven to 350°F and line a sheet pan with parchment paper.
  • Wash and peel sweet potatoes and grate in a food processor or by hand. Place grated sweet potatoes in a large bowl and add eggs, flour, hemp hearts, sorghum syrup, baking powder, salt, ginger, cinnamon to the sweet potatoes. Mix well.
  • Place coconut oil on the lined sheet pan. Using a 1 tablespoon measuring spoon, scoop batter into hands and form a small patty. Place on prepared baking sheet. Repeat until the batter is gone.
  • Bake in oven for 20 minutes, turn latkes and bake for an additional 10 minutes.

Notes

To freeze: Place latkes in a single layer on a foil covered cookie sheet and put in the freezer. When they are frozen solid, place them in an airtight container with wax or parchment paper.
To reheat: Preheat oven to 400°F. Arrange latkes in a single layer on a cookie sheet for 10 minutes or until hot and crisp. 
Nutrient Analysis:
Serving size: 1 serving (5 mini latkes), Calories: 150 Fat: 7 g Saturated fat: 3 g Carbohydrates: 16 g Sugar: 5 g Sodium: 300 mg Fiber: 3 g Protein: 6 g Cholesterol: 65 mg