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Oven Roasted Sweet Potato-Parmesan Latkes

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Ingredients

  • 2 large russet potatoes (about 1 1/2 lbs), unpeeled
  • 2 medium sweet potatoes (about 1 1/2 lbs, unpeeled
  • 2 tsp kosher salt plus more for seasoning
  • 4 cloves garlic, minced
  • 1 tsp paprika, hot or sweet
  • 1 tsp red pepper flakes
  • 1/2 cup finely grated Parmesan cheese
  • 3 large eggs, lightly beaten
  • 3/4 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 2 Tbsp mayo
  • 1 1/2 cups whole milk Greek yogurt
  • Juice and zest of 1or 2 lemons

Details

Adapted from cdn.shopify.com

Preparation

Step 1

Preheat oven to 450 degrees. Line two baking sheets with parchment paper. Grate russet and sweet potatoes. Place in colander and toss with 1 tsp salt. Let stand 15 min. Place on paper towels and wring out moisture.
Combine potatoes with garlic, 2 tsp salt, paprika, red pepper flakes , Parmesan, eggs, flour, oil and mayo. Using your hands, form the mixture into 24 small pancakes , squeezing out extra moisture as you go, if necessary, and placing latkes on prepared baking sheets. Roast 30 min, flipping latkes halfway through, until browned.
Meanwhile, stir together yogurt with lemon juice, to taste. Season with salt, top with some of the zest, and serve with the hot latkes.

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