Sweet Potato Latke Bites

These sweet potato Latkes are baked, instead of fried, which not only makes them yummier, (in my books) but also gives the garlic a chance to intensify in flavor. They are really quite amazing as a salad topper but are also rather delightful in wraps. 

Traditionally, these potato pancakes are served with savory toppings (likes sour cream or cottage cheese) but sometimes they can also be served with sweet toppings (think apple sauce). Either way, they are a great crowd-pleaser and you can be sure a tray of these served at any party will disappear quickly!

For the sake of making this a lunch recipe, I've opted for some savory spices & accoutrements. Feel free though, to use this as a base for your imagination! 


Ingredients

Makes 24 bites

1 medium size sweet potato, grated
1 C spinach, finely chopped
1 head of garlic, minced
1/2 C flour ( I use Cloud 9 )
2 eggs
1/4 t each chili, coriander, turmeric, allspice, cinnamon
OR
1/4 t each basil, thyme, oregano, marjoram, parsley

Salad or Wrap

Arugula & kale greens
Cherry tomato
Pickled red cabbage
Feta

Dip

1 C Yogurt
1 T apple cider vinegar
1 t italian spices
Salt & pepper to taste

Directions

5 min prep + 15 min bake

First, peel & grate your medium sweet potato.
In a large bowl, add the sweet potato, flour, minced garlic & spices.
Divide mixture between the 24 holes of the mini muffin pan. 
Bake for 15 minutes at 375 or until golden at the edges.
Pull out and let sit for 5 minutes before serving over salad or in a wrap.

If you want to eat these as a snack, you can make a quick yogurt dip by mixing all the ingredients under DIP in a small bowl. They're seriously divine like this! 

You can also use the dip as a dressing if you chose to have them as a wrap!