Baked Apple and Sweet Potato Latkes

By Kristen Rasmussen, MS, RD

For this month’s well being challenge, we encourage you to get to know your food – and where it comes from – by making meals with seasonalingredients from local producers.  Demonstrate your commitment to the local food community by posting pictures or comments about your local and seasonal food experiences on our Facebook page wall. Here’s a recipe to get you started. 

Baked Apple & Sweet Potato Latkes
Makes about twelve 2 – 3 inch latkes

• 2 medium apples
• 1 medium sweet potato
• 1 egg
• 3 tablespoons all purpose flour
• 2 tablespoons fresh seasonal herbs and 1/4 teaspoon salt

• 1 teaspoon cinnamon*, optional
• 1/2 cup plain yogurt, optional
• Vegetable oil, to grease baking pan

Lightly oil baking pan with vegetable oil. Preheat oven to 425 degrees F. Wash apples and sweet potato and grate using a coarse grater. Put shreds into a colander or sieve and press down firmly to remove some of the excess moisture. Stir mixture and repeat.

Transfer mixture to bowl and stir in egg, flour, and optional herbs and salt or cinnamon, if using. Form 2-3 inch pancakes using 2-3 tablespoons of mixture per pancake. Drop onto prepared baking sheet. Bake for 10-15 minutes, then flip pancakes and bake an additional 10 minutes, or until golden brown.

Serve with optional plain yogurt.

*Herbs make a more savory pancake and cinnamon accentuates the sweet flavors of the apple and sweet potato.