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+ servings

Baked Sweet Potato and Parsnip Latkes

If you want to change up your breakfast routine, try baked sweet potato parsnip latkes! This crispy, delicious dish also makes a fantastic snack or side.
Author: Diabetic Foodie
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10

Ingredients 

Instructions

  • Add the water and ground flaxseed to a 1-cup measuring cup. Stir, then let the mix soak for 10 minutes.
    2 tablespoons golden flax seeds, ½ cup water
  • Meanwhile, use the grating disc on your food processor to grate onion, parsnips, and sweet potatoes.
    1 large onion, 3 parsnips, 1 large sweet potato
  • Place the grated vegetables in a large bowl and add the mirin and soaked flax seeds. Sprinkle with cornmeal and salt, then mix well with your hands.
    2 tablespoons mirin, ½ cup cornmeal, ½ teaspoon sea salt
  • Preheat the oven to 425°F.
  • Line two baking sheets with parchment paper or silicone mats and brush with some of the coconut oil.
    1 tablespoon coconut oil
  • Use an ice cream scoop to mound the vegetable mixture onto the baking sheets, about 10 mounds per sheet.
  • Drizzle the remaining coconut oil over each mound, sprinkle with pepper, then flatten with a spatula.
    Freshly ground black pepper
  • Bake for 20 minutes, rotating the pans halfway through, until the edges look brown and crisp.
  • Serve with cinnamon applesauce
    Cinnamon Applesauce

Notes

This recipe is for 20 latkes. Each serving includes 2 latkes.
You can substitute any root vegetables that grates easily in this recipe.
Leftovers can be stored in an airtight container in the refrigerator for up to one week.
For longer storage, allow latkes to cool, then freeze on a baking sheet. Once frozen, transfer to a freezer bag.

Nutrition Info Per Serving

Nutrition Facts
Baked Sweet Potato and Parsnip Latkes
Serving Size
 
2 latkes
Amount per Serving
Calories
96
% Daily Value*
Fat
 
2.1
g
3
%
Saturated Fat
 
1.1
g
6
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
0
mg
0
%
Sodium
 
113.8
mg
5
%
Potassium
 
182.6
mg
5
%
Carbohydrates
 
17
g
6
%
Fiber
 
2.8
g
11
%
Sugar
 
4.1
g
5
%
Protein
 
1.6
g
3
%
Net carbs
 
14.2
g
* Percent Daily Values are based on a 2000 calorie diet.