sweet potato and vanilla bean latkes.

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I love cooking with sweet potatoes.  Not only are they delicious, but they contain fewer carbs than regular potatoes and are filled with vitamins A and C, iron, fiber and antioxidants.  Whenever I have a potato dish that I love, I always try a version using sweet potatoes as a fun alternative.  Obviously, making sweet potato latkes was a no-brainer.  

These latkes are very similar to the regular potato latkes and zucchini latkes that I posted on, but there’s something about the added vanilla bean that really makes these special.  The vanilla makes these potato pancakes rich and delicious, and enhances their sweet flavor.  They’re great on their own, and I loved eating them with non-fat plain yogurt and applesauce, just like the regular potato latkes.

Sweet Potato and Vanilla Bean Latkes (makes about 24 latkes)

2 sweet potatoes, peeled and coarsely shredded 
1/2 medium red onion, peeled and coarsely shredded
1 vanilla bean
4 tbsp. whole wheat flour
3 egg whites
1/2 tsp. kosher salt
pinch black pepper
1/2 cup golden raisins (optional)
non-stick cooking spray

Preheat the oven to 425.

Place the shredded onion and potato in the center of a kitchen towel and squeeze out as much water as possible.  Combine the potato and onion in a bowl, slice the vanilla bean in half and using a paring knife, scrape the seeds into the bowl.  Add all remaining ingredients and stir well to combine.

Line a baking sheet with aluminum foil or parchment paper, and spray it with non-stick cooking spray.  Using a tablespoon, place spoonfulls of the potato mixture on the baking sheet, pressing down a bit to create potato pancakes (each baking sheet will fit about 8 pancakes).  Spray the tops of the pancakes lightly with cooking spray.

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Bake for 15 minutes.  Remove from the oven, flip pancakes, and bake for an additional 10-15 minutes, until pancakes are golden brown.

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