
Santa Fe sweet potato and zucchini latkes
3
2
1
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
30 min
Serves
16
Difficulty
Moderate
This simple Jewish-inspired dish is a fabulous choice for large gatherings as it makes a whopping 16 servings in less than an hour. Pass as an appetizer or keep for a starter, you may need a second batch on hand for happy guests. The moisture of the zucchini is the perfect foil for density in the sweet potatoes. Both are great with Mexican flavors and really shine in these Tex-Mex latkes. Draining the vegetables and getting a good squeeze is a key step in make sure they are not too wet to fully bake. Pressing the latke mixture into rounds will help them bake evenly. The zingy lime and sour cream dip really brings complements the sweetness in the latkes. Make these latkes the star of a holiday graze board by adding some smoked salmon, toast points and a variety of nuts and raw veggies.
Ingredients
Raw sweet potato(es)
1½ pound(s), grated
WW Reduced fat shredded Mexican style blend cheese
1 cup(s)
Uncooked zucchini
1 pound(s), grated
Uncooked scallion(s)
4 medium, chopped (about 1/3 cup)
Egg(s)
1 large
All-purpose flour
6 Tbsp
Cilantro
¼ cup(s), or parsley, chopped
Chili powder
1 tsp
Table salt
1 tsp
Reduced-fat sour cream
⅓ cup(s)
Fresh lime(s)
1 medium, cut into wedges
Cooking spray
2 spray(s)