Potato Latkes with Apple Walnut Topping
- Author Holly Clegg
- Published February 7, 2010
- Word count 388
Potato Latkes, also known as Potato Pancakes, are traditionally eaten during Chanukah. Where does this tradition come from? Potato Latkes, cooked in oil, are eaten to remind us of the oil which miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem. So, I wanted to share with you my version of this Chanukah treat. Think of it as tradition with a twist. Sweet Potato Latkes with Apple Topping provide you with a healthier version that is so good you will include this recipe year round. No need to open a jar of applesauce as this simple divine apple topping complements the latkes perfectly. Be sure to look for Louisiana yams, the sweetest of sweet potatoes for your latkes. And, if you want to cook your latkes in oil to honor the age old custom, go ahead and do so, just don’t use too much!
Sweet Potato Pancakes with Apple Walnut Topping
Use a shredding blade of the food processor for easy shredding.
Makes about 18 pancakes
6 cups shredded peeled sweet potatoes (yams)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon ground cinnamon
1 tablespoon honey
1 large egg
2 large egg whites
Apple Walnut Topping (recipe follows)
In bowl, combine shredded sweet potatoes, flour, baking powder, cinnamon, honey, egg, and egg whites with fork until well blended.
Heat nonstick skillet coated with nonstick cooking spray, and drop about 2 tablespoons batter (about 3 inches each) into hot pan. Flatten slightly with the spatula and cook pancakes over medium heat until golden on both sides. Set cooked pancakes on a plate and continue cooking until all batter is used. Serve with Apple Walnut Topping.
APPLE WALNUT TOPPING
This incredible topping complements these pancakes and works great on ice cream.
1/2 cup light brown sugar
1/3 cup chopped walnuts
2 baking apples, peeled, core and thinly sliced
1 tablespoon orange juice
1/8 teaspoon ground cinnamon
1.In skillet, add all ingredients and cook over a medium-high heat, stirring, until the apples are tender and the brown sugar melts to form a syrup.
Nutritional information per serving
Calories 104, Protein (g) 2, Carbohydrate (g) 22, Fat (g) 2, Cal. from Fat (%) 15, Saturated Fat (g) 0 Dietary Fiber (g) 2, Cholesterol (mg) 12, Sodium (mg) 40,
Diabetic Exchanges: 1 starch, 0.5 other carb.
Terrific Tidbit: Pancakes may be frozen or made ahead. To reheat, place on baking sheets and bake 450 degrees about 7-10 minutes or until crisp.
Holly Clegg, the "Queen of Quick," is author of the trim&TERRIFIC cookbook series including a diabetic cookbook with the ADA.Visit her website at [http://hollyclegg.com](http://hollyclegg.com) and check out her blog [http://thehealthycookingblog.com](http://thehealthycookingblog.com) .Article source: http://articlebiz.com
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