Holly Clegg's Potato Latkes (pancakes) Apple Topping

Potato Latkes with Apple Walnut Topping-Hanukkah

Potato latkes

Sweet Potato Latkes with Apple Walnut Topping

 Potato Latkes, also known as Potato Pancakes, are traditionally eaten during Hanukkah.  Where does this tradition come from?  Potato Latkes, cooked in oil, are eaten to remind us of the oil which miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem.  So, I wanted to share with you my version of this Hanukkah treat.

Tradition with a twist

Sweet Potato Latkes with Apple Topping provide you with a healthier version that is so good you will include this recipe year round.  No need to open a jar of applesauce as this simple divine apple topping complements the latkes perfectly.  Be sure to look for Louisiana yams, the sweetest of sweet potatoes for your latkes.  And, if you want to cook your latkes in oil to honor the age old custom, go ahead and do so, just don’t use too much!

Great for Brunch Also

Sweet Potato Latkes also make a wonderful brunch option.  On one of my Today Show appearances, I made these Sweet Potato Pancakes with Apple Walnut Topping and everyone LOVED the recipe!

Sweet Potato Pancakes with Apple Walnut Topping

Use a shredding blade of the food processor for easy shredding.

Makes about 18 pancakes

6 cups shredded peeled sweet potatoes (yams)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon ground cinnamon
1 tablespoon honey
1 large egg
2 large egg whites
Apple Walnut Topping (recipe follows)

1. In bowl, combine shredded sweet potatoes, flour, baking powder, cinnamon, honey, egg, and egg whites with fork until well blended.
2. Heat nonstick skillet coated with nonstick cooking spray, and drop about 2 tablespoons batter (about 3 inches each) into hot pan. Flatten slightly with the spatula and cook pancakes over medium heat until golden on both sides. Set cooked pancakes on a plate and continue cooking until all batter is used. Serve with Apple Walnut Topping.

Apple Walnut Topping
This incredible topping complements these pancakes and works great on ice cream.

1/2 cup light brown sugar
1/3 cup chopped walnuts
2 baking apples, peeled, core and thinly sliced
1 tablespoon orange juice
1/8 teaspoon ground cinnamon

1.In skillet, add all ingredients and cook over a medium-high heat, stirring, until the apples are tender and the brown sugar melts to form a syrup.

Nutritional information per serving  Calories 104, Protein (g) 2, Carbohydrate (g) 22, Fat (g) 2, Cal. from Fat (%) 15, Saturated Fat (g) 0 Dietary Fiber (g) 2, Cholesterol (mg) 12, Sodium (mg) 40, Diabetic Exchanges: 1 starch, 0.5 other carb

Terrific Tidbit:  Pancakes may be frozen or made ahead. To reheat, place on baking sheets and bake 450 degrees  about 7-10 minutes or until crisp.

Check out more of my healthy holiday recipes.

Holly Clegg
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Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy, healthy and practical recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She has consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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