Friday, July 2, 2010

Sweet Pecan Latkes

from "Cooking Light" magazine
Sweet Pecan Latkes: Serves 8 ( 2 latkes = 2 points)

1-1/2 lbs. sweet potato, peeled, grated and squeezed dry
1/4 c. pecans, finely chopped
4 ( 2") gingersnap cookies, finely crushed into crumbs
1/4 c. dried cranberries, finely chopped
1/3 c. egg beaters or 3 egg whites, lightly beaten
1 T. snipped fresh chives
1 tsp. cinnamon
1/4 tsp. salt

Place a large heavy nonstick baking sheet in the oven. Preheat oven to 450 degrees. Place grated sweet potato, pecans, cookie crumbs, cranberries, egg whites, chives, cinnamon and salt in a large bowl. Mix well.

Remove baking pan from oven. Spray with cooking spray. Drop batter by scant 1/4 cupfuls onto baking sheet about 2 inches apart. With a rubber spatula, press each mound into a pancake. Bake the latkes until browned on the bottom, about 7-10 minutes. Turn and bake until browned and cooked through, about another 7-10 minutes.

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