It may be a latke to some, and a hash brown to others, but whatever you may call these fabulous sweet potato delicacies, they are an excellent tummy-filler and taste delicious any time of the year. They can be enjoyed for breakfast, lunch or as a side dish with dinner. They are also a healthy and nutritious snack for when you are out-and-about with the kids. We have left out the refined flour and potato, and replaced with sweet potato, carrot, parsnip and arrowroot – a perfect way to boost their fibre and veggie intake!!
Sweet Potato Latkes
savoury foods, baked meals
Dietary: VEG, DF, NF, GF
1 large sweet potato (500g), peeled and grated
2 medium-sized carrots (150g), peeled and grated
1 small parsnip (70g), peeled and grated
1 large brown onion, peeled and grated
4 eggs, lightly whisked
1 tbs chia seeds
½ tspsea salt
½ tsp black pepper
4 tbs arrowroot
½ tsp ground cinnamon (optional)
1-2 tbs extra virgin olive oil, for brushing the baking dish
Preheat oven to 200°C and brush a medium-sized baking dish with oil.
In a large bowl, add all ingredients and gently stir until well combined.
Place mixture into the prepared baking dish and bake for approximately 50 mins or until golden brown and crispy on top.
Serve with a dollop of sour cream or Greek yoghurt and fresh herbs (parsley or coriander work well).
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
- Sprinkle baked latkes with 1-2 tsp of Wholesome Child Veggies+ or alternatively, add it to the mix before baking.
Allergy advice and simple swaps:
- Leave out parsnip and add more sweet potato if your kids are fussy about the taste of parsnip.