Sesame-spiked, slightly sweet, and highly sophisticated, this bold spin on latkes is anything but traditional.
1 lb sweet potatoes, grated
2 green onions, finely chopped
2 Tbsp low-sodium tamari
1 Tbsp chia seeds
1 Tbsp rice wine vinegar
1 Tbsp sesame oil
1 Tbsp white or black sesame seeds
1 tsp fresh grated ginger
1/4 tsp chili flakes
1/4 cup buckwheat flour
Preheat oven to 425 F.
Line a large-rimmed baking sheet with parchment paper. In large bowl, mix together grated sweet potatoes and green onion. In small bowl, whisk tamari, chia seeds, vinegar, oil, sesame seeds, ginger, and chili flakes. Pour into sweet potato mixture and stir to combine. Add buckwheat flour, mix, and let sit for 5 minutes.
Scoop scant 1/4 cup portions onto prepared baking sheet, 1 inch apart, and flatten to 1/4 inch thick. Bake for 20 minutes. Flip and bake for an additional 15 to 20 minutes, until crispy and cooked through.
Serve immediately, or cool on wire rack and store in refrigerator for up to 3 days, or freezer for up to 1 month. To serve, reheat in 400 F. oven for 5 to 10 minutes.
Each serving contains: 62 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 11 g total carbohydrates (2 g sugars, 2 g fiber); 111 mg sodium
Sesame Sweet Potato Baked Latkes
