Sweet and Savory Mini Latkes for a Plant-Based Holiday
By: Sheri Wetherell
Published: December 23, 2016

Looking for a new twist on your traditional latkes recipe? We love these delicious sweet potato and parsnip mini latkes from Kenden Alfond, author of the Jewish Food Hero cookbook and blog with the same name. Her vegan latkes are baked, not fried, and are topped with a delicious applesauce and sour "cream."  They're a guilt-free holiday pleasure! Be sure to also check out her Vegan Latkes with Chili Cream and Applesauce recipe here.
Sweet and Savory Mini Latkes
Recipe reprinted with permission of Jewish Food Hero. Copyright © 2016 Jewish Food Hero
	Serves 4-6
	Makes approximately 16 mini latkes
	"These latkes are mini-sized and baked making them cute and crispy.  Serve with proposed applesauce and sour “cream” recipes." ~ Kenden Alfond
	Tools:
	Large mixing bowl
	Baking sheet
	Parchment paper
	Ingredients:
	1 large sweet potato (or yam), coarsely grated
	1 parsnip, peeled and coarsely grated
	¼  cup all-purpose flour or gluten free all-purpose flour
	¼ teaspoon baking soda
	½ teaspoon sea salt
	¼ teaspoon black pepper
	2 tablespoons cooked sweet potato (or yam), mashed
	1 tablespoons low fat non-dairy milk or water
	Cooking oil spray
	Toppings: Tofu Sour Cream & Chives or Applesauce (both recipes below)
	Instructions:
	Boil a small sweet potato or yam and mash with fork and set aside
	Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius)
	In a large mixing bowl:
	Place grated  raw sweet potato and parsnip
	Add flour, baking soda, sea salt, and black pepper and three tablespoons of the mashed sweet potato
	Stir to combine
	Add the non-dairy milk or water
	Using the baking sheet:
	Line the baking sheet with parchment paper
	Spray baking sheet lightly with cooking oil spray (so the latkes do not stick)
	Scoop up a rounded tablespoon of the latke mixture and form it into a ball with your hands
	Flatten slightly to create a little patty
	Place on a baking sheet lined with parchment paper
	Repeat with remaining mixture
	Bake for 25 minutes, or until golden on one side
	Flip the latkes gently
	Bake for another 15 minutes, or until golden brown
	Serve warm, topped with either tofu sour cream and chives or applesauce
Cinnamon Applesauce
	Makes 3 cups
TOOLS
	Large saucepan
	Potato masher (or food processor)
	Medium serving bowl
INGREDIENTS
	12 cups cored, peeled, and diced apples (from about 12 medium apples)
	1 1/2 cups apple juice
	1 teaspoon sea salt
	1/4 cup plus 2 tablespoons raw sugar or maple syrup
	1 1/4 teaspoons cinnamon
INSTRUCTIONS
	In a large sauce pan:
	Place all the ingredients, and bring to a gentle boil over medium heat 
	Reduce the heat to low, and simmer covered for 25 minutes 
	Partially mash the apples or puree them smooth 
To serve:
	Place in a medium serving bowl, and serve at the temperature of your choice   
“Sour Cream”
	Makes 3 cups
TOOLS
	Blender or food processor
	Medium serving bowl
	 INGREDIENTS
	3 cups soft silken tofu
	3 tablespoons fresh lemon juice
	3 tablespoons sugar
	2 teaspoons salt
	Optional garnish: Sweet paprika and chopped cayenne pepper
INSTRUCTIONS
	In a blender or food processor:
	Puree all the ingredients until smooth 
 About the Author:
	Kenden Alfond is the founder of Jewish Food Hero which nourishes the minds, bodies, and spirits of Jewish women around the globe. She offers vegan recipes that are a modern twist on traditional Jewish meals and resources to support an intuitive turning toward greater health. You can find The Jewish Food Hero Cookbook: 50 Simple Plant­Based Recipes for Your Holiday Meals at jewishfoodhero.com.