At long last, this semester has ended. It was a rather stressful one! Next semester will be my last on the east coast... and then we're headed to California. I have so much to be thankful for as the holidays draw closer. Most of all, and I'd like to thank my friends and family for their support over the last 14 weeks. Between travel, moving, and car accidents, I had my hands full. Thank you all for your care and support... I was fed when I was sick. I was comforted when I was alone. I was listened to on many a late night phone call. And so many of you prayed for me and my family during these past weeks. Thank you.
I was recently asked by a friend in Spain for a good latke recipe. Not only is this one good, but it's healthier than traditional latkes because they are baked, not fried. Leaving plenty of room to indulge in a Christmas cookie or two this season. Happy Holidays everyone! May the new year bring you happiness, health and wealth!!
Baked Sweet Potato Latkes (Russet potatoes may be used as well if you're the traditional type.)
2 large egg whites
2 tbsp all purpose flour
1 tbsp fresh lemon juice
t tsp minced onion
2 1/2 lbs (about 3) sweet potatoes, peeled
salt and pepper
Preheat the oven to 450. Spray a cookie sheet with nonstick spray. Shred potatoes using a food process (or a box grater if you want a workout), place in a colander in a sink and press out any excess moisture. In a large bowl, mix egg whites, flour, lemon juice,onion, potatoes, and salt, pepper and nutmeg to taste.
Put mixture on cookie sheet in about 12 mounds, pressing down with a spoon to make a patty.
Bake 15 minutes, flip latkes and bake 15 minutes more or until your pancakes are brown and crispy. Serve with thick greek yogurt for dipping (instead of sour cream).