Santa Fe Sweet Potato and Zucchini Latkes
PersonalPoints™ per serving

Total Time: 50 min
Prep: 15 min
Cook: 30 min
Serves: 16
Moderate



This simple Jewish-inspired dish is a fabulous choice for large gatherings as it makes
a whopping 16 servings in less than an hour. Pass as an appetizer or keep for a
starter, you may need a second batch on hand for happy guests. The moisture of
the zucchini is the perfect foil for density in the sweet potatoes. Both are great with Mexican flavors and really shine in these Tex-Mex latkes. Draining the vegetables
and getting a good squeeze is a key step in make sure they are not too wet to fully bake. Pressing the latke mixture into rounds will help them bake evenly. The zingy
lime and sour cream dip really brings complements the sweetness in the latkes.
Make these latkes the star of a holiday graze board by adding some smoked
salmon, toast points and a variety of nuts and raw veggies.
Ingredients
  • 1½ pounds uncooked sweet potatoes, grated
  • 1 cup WW reduced-fat shredded Mexican style blend cheese
  • 1 pound uncooked zucchini, grated
  • 4 medium uncooked scallions, chopped (about 1/3 cup)
  • 1 large egg
  • 6 tbsp all-purpose flour
  • ¼ cup cilantro, or parsley, chopped
  • 1 tsp chili powder
  • 1 tsp table salt
  • ⅓ cup reduced-fat sour cream
  • 1 medium fresh lime, cut into wedges
  • 2 sprays of cooking spray

Instructions
  1. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
  2. Line a colander with paper towels or a clean kitchen towel. Add sweet potatoes, zucchini and scallions; let drain, then squeeze out any liquid with your hands.
  3. In a large bowl, mix egg, cheese, flour, cilantro, chili powder and salt; add sweet potato mixture and stir to combine.
  4. Drop potato mixture in mounds, using a 1/4-cup measure, onto prepared baking sheets. Press each mound into a 3-inch round (about 1/4-inch thick).
  5. Coat latkes with cooking spray; bake for 15 minutes. Remove pans from oven and rotate pans in the oven; bake until browned and crispy, about 15 minutes more. Serve with sour cream and a squeeze of fresh lime juice. Yields 1 latke and about 1 teaspoon sour cream per serving.

Notes
Loosely pack the potatoes in the 1/4-cup measure for the best results
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