Sweet Potato & Beet Baked Latkes (“Potato pancake”)

Yields: 12 latkes, Serving size: 2 latkes

Ingredients:

1 large sweet potato, shredded with skin

1 large beet, shredded with skin

2 tablespoons ground flaxseeds

5 tablespoons water

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

Avocado oil spray, 2 sprits

Directions:

Preheat oven to 400F.
Mix ground flaxseeds and water and let sit for 5 minutes.
Mix the shredded sweet potatoes and beets together with the spices and flaxseed mixture.
Line a pan with parchment paper and spray with avocado oil spray.
Form mixture into medium sized circles and bake in the oven for 10 minutes. Flip and bake for another 5-10 minutes until crispy.

Serving of 2 latkes is: 50kcal, 1gm fat, 39gm sodium, 0mg cholesterol, 9gm total carbohydrates, 3gm dietary fiber, 2gm protein

Recipes provided by:

Michelle Routhenstein, MS RD CDE CDN

Preventive Cardiology Dietitian