GET FREE SHIPPING ON ALL ORDERS OVERR $75

Sweet Potato Kale Latkes with Lemon Green Onion Parsley Sauce

Print

‘Tis the season for root vegetables! They’re super satisfying and the perfect comfort food, which makes them ideal for eating in the winter. In today’s recipe, the star veggie is the sweet potato. I added some kale to the recipe, just to add a little more nutrition and a more complex flavor. I also love the addition of the smoked paprika, it makes these latkes taste out of this world delicious! And the dipping sauce brings the dish together giving you creaminess that complements the latkes so well.
You guessed it! Because of their gorgeous orange color, sweet potatoes are a fantastic source of beta-carotene, a precursor to vitamin A. Vitamin A is an essential nutrient for skin health, gut health, immune health and eye health. Sweet potatoes also have a very nice profile of B vitamins. B vitamins are excellent nutrients that help give us energy and support and ease our bodies from stress. Sweet potatoes are particularly high in pantothenic acid, which is a B vitamin (B5) that is quickly depleted during times of stress. And yes, sweet potatoes are sweet. They actually help balance blood sugar levels due to their high amount of dietary fiber, which slows the absorption of sugar into the bloodstream. They’re a versatile veggie, so they’re easy to incorporate into your diet!

Further Food Nutritionist Commentary:

Eva's recipe for latkes with green yogurt sauce provides vitamins A and C from the sweet potatoes, heart-healthy omega-3 fats from the flax, vitamins A, C and K from kale, and fiber from all three; while the yogurt offers protein and calcium. And did you know that humble parsley is ranked among the top ten on the CDC "powerhouse fruit and vegetables" list? Not only does a mere one tablespoon provide more than 50% of the daily vitamin K needs for an adult, parsley is also a source of dietary nitrates that may help improve blood pressure and boost blood flow to muscles during physical activity!

By Heather Goesch

Sweet Potato Kale Latkes with Lemon Green Onion Parsley Sauce

  • Prep Time:15 minutes
  • Cook Time:30 minutes
  • Servings: 24

Ingredients

Latkes
3 tablespoons ground flaxseeds
9 tablespoons filtered water
1 1/2 pounds sweet potatoes
2 cups baby kale, finely chopped
1/2 red onion, finely chopped
1/4 teaspoon smoked paprika
Sea salt and pepper to taste
1/2 cup pecorino romano, grated (optional – omit to make it vegan)
Grapeseed oil (or coconut oil) for cooking

Creamy Sauce
1/2 cup plain sheep’s milk yogurt (or greek yogurt, sour cream, goat yogurt)
1/2 cup green onion, finely sliced
1/4 cup parsley, chopped
1 teaspoon lemon juice
1 teaspoon lemon zest
Sea salt and pepper to taste

Instructions

  1. In a small bowl, add your three tablespoons of ground flaxseeds and the nine tablespoons of water. Give it a stir and set it aside to thicken.
  2. Clean the sweet potatoes, peel and grate them on a box grater. Place the grated sweet potatoes in a large bowl.
  3. I used baby kale in this case, but you can also use regular kale, just make sure to chop it finely. Add the chopped kale and chopped red onion into the bowl as well. Add the flaxseed mixture, the smoked paprika, sea salt and pepper and stir to combine. At this point, you can stir in the cheese. Skip it, if you want to keep the latkes vegan.
  4. In a large skillet, heat the grapeseed oil to medium. Using a large ice cream scoop, drop the sweet potato mixture into the heated oil. Gently pat the mixture down. It may seem as if the mixture won’t hold together, but it will. Turn the heat down to low and gently let the latkes brown, about 4 minutes and then flip over for another 3 to 4 minutes or until golden brown.
  5. To make the dipping sauce simply add the yogurt, green onion, parsley, lemon juice and zest, sea salt and pepper to a bowl, stir and it’s ready to eat.
In a small bowl, add your three tablespoons of ground flaxseeds and the nine tablespoons of water. Give it a stir and set it aside to thicken. Clean the sweet potatoes, peel and grate them on a box grater. Place the grated sweet potatoes in a large bowl. I used baby kale in this case, but you can also use regular kale, just make sure to chop it finely. Add the chopped kale and chopped red onion into the bowl as well. Add the flaxseed mixture, the smoked paprika, sea salt and pepper and stir to combine. At this point, you can stir in the cheese. Skip it, if you want to keep the latkes vegan. In a large skillet, heat the grapeseed oil to medium. Using a large ice cream scoop, drop the sweet potato mixture into the heated oil. Gently pat the mixture down. It may seem as if the mixture won’t hold together, but it will. Turn the heat down to low and gently let the latkes brown, about 4 minutes and then flip over for another 3 to 4 minutes or until golden brown. To make the dipping sauce simply add the yogurt, green onion, parsley, lemon juice and zest, sea salt and pepper to a bowl, stir and it’s ready to eat.

Nutrition Information

Per Serving:
Calories: 69; Total Fat: 3 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 1 g; Cholesterol: 8 mg; Sodium: 141 mg; Potassium: 133 mg; Carbohydrate: 8 g;  Fiber: 1 g; Sugar: 2 g; Protein: 3 g
Nutrition Bonus:
Vitamin C: 13%; Vitamin A: 113%; Iron: 2%; Calcium: 9%;
Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend