Sweet Potato Latkes!

And I'm not even Jewish!

Seriously, I love these dang things.  They're slightly labor intensive, and you dirty quite a few dishes, but they're that good.

Sweet Potato Latkes

1 3/4 pounds orange-fleshed sweet potatoes, peeled
1 onion
5 egg whites
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/3 cup oat flour
2 T Oil

Grate sweet potatoes into a large bowl.   

Beat egg whites lightly with salt and pepper and add to potato mixture. Mix well. Add flour and mix well.

Heat 2 tablespoons oil over medium heat in heavy nonstick 10- to 12-inch skillet. Fill 1/4-cup measure with mixture, pressing to compact, and turn out in mound in skillet. Quickly repeat for 3 more latkes. Flatten each with back of spoon to form 2 1/2- to 3-inch cake and press to compact. Cook 1- 1/2 minutes per side.

Move to nonstick baking sheet with slotted spatula. Continue with remaining batter, adding a little more oil to pan and stirring batter for each batch.   (I put a cooling rack down over a cookie sheet to achieve maximum crunchiness!)

Bake at 450 degrees until golden brown, about 10-12 minutes. Serve hot with applesauce if desired. 

To accompany my sweet potato latkes, I whipped up a batch of broccoli cauliflower salad, which consists of broccoli, cauliflower, matchstick carrots, raisins, shredded or cubed cheese, corn off the cob, onions, and whatever else you have leftover in the fridge that day.  lol.  I then douse the whole thing with a couple tablespoons of balsamic vinegar and EVOO, then salt and pepper.

What a delicious and healthy lunch!