Santa Fe Sweet Potato and Zucchini Latkes

Total Time
50 min
15 min
30 min
Moist zucchini is the perfect foil for dense sweet potatoes. Both are great with Mexican flavors and really shine in these Tex-Mex latkes.


uncooked 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)


1 large

all-purpose flour

6 Tbsp


¼ cup(s), or parsley, chopped

chili powder

1 tsp

table salt

1 tsp

reduced-fat sour cream


fresh lime(s)

1 medium, cut into wedges

cooking spray

2 spray(s)


  1. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
  2. Line a colander with paper towels or a clean kitchen towel. Add sweet potatoes, zucchini and scallions; let drain, then squeeze out any liquid with your hands.
  3. In a large bowl, mix egg, cheese, flour, cilantro, chili powder and salt; add sweet potato mixture and stir to combine.
  4. Drop potato mixture in mounds, using a 1/4-cup measure, onto prepared baking sheets. Press each mound into a 3-inch round (about 1/4-inch thick).
  5. Coat latkes with cooking spray; bake for 15 minutes. Remove pans from oven and rotate pans in oven; bake until browned and crispy, about 15 minutes more. Serve with sour cream and a squeeze of fresh lime juice. Yields 1 latke and about 1 teaspoon sour cream per serving.


Loosely pack the poatoes in the 1/4-cup measure for the best results

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