Served with Sriracha-Greek Yogurt Dip
INGREDIENTS
LATKES:
3 medium sweet potatoes, peeled & grated
1 small sweet onion, peeled & grated
2 large eggs, beaten
1 tbsp fresh ginger, minced
2 garlic cloves, minced
1 tbsp fresh Italian parsley, finely chopped
1 tsp black pepper
1 tsp dried basil
½ tsp turmeric
½ tsp red pepper flakes, optional
½ tsp sea salt
⅓ cup whole wheat flour
1 tbsp chia seeds
DIP:
¼ cup Greek yogurt
1 tbsp sriracha
1 tsp black pepper
1 tsp fresh lime juice
DIRECTIONS
Preheat the oven to 400°F. Line two rimmed baking sheets with parchment paper. Set aside.
In a large mixing bowl, combine all of the ingredients for the latkes and mix until well incorporated. Allow to sit for at least 30 minutes to let the flavors blend together.
Take a heaping tablespoon of the sweet potato mixture in your hand and give it a good squeeze to remove any excess liquid. Form into a ball and place on the baking sheet. Repeat with the rest of the mixture and space them about two inches apart. With the back of a spatula, flatten each of the balls slightly to make patties.
Bake for 12-15 minutes, flipping them halfway through, until golden brown on both sides. While the latkes are baking, in a medium serving dish, mix all of the ingredients for the dip and mix until well combined.
To serve, top the latkes with the dip and garnish with fresh parsley.