Sweet Potato Latkes

Serves: 4-6|Prep: 60 min

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!!

Ingredients

Method

1 large sweet potato (500g), peeled and shredded
2 medium-sized carrots (150g), peeled and shredded
1 small parsnip (70g), peeled and shredded
1 large onion, peeled and shredded
4 eggs, lightly whisked
1 tbsp chia seeds
½ tsp sea salt
½ tsp black pepper
4 tbsp arrowroot
1/2 tsp cinnamon powder (optional)
1-2 tbsp extra virgin olive oil or coconut oil, for brushing the baking dish

1.	Preheat oven to 200C and brush a medium sized baking dish with oil.
2.	In a large bowl, add all ingredients and gently stir until well combined.
3.	Place mixture into the prepared baking dish and bake for approximately 50 minutes or until golden brown and crispy on top.
4.	Serve with a dollop of sour cream, natural yoghurt or coconut yoghurt and fresh herbs (parsley or coriander work well).

Tip:

Leave out parsnip and add more sweet potato if your kids are fussy about the taste of parsnip. Serving and Storing Leftovers: Serve immediately or store in the fridge for up to 4 days or freeze for up to 4 months.