Sweet Potato and Ricotta Latkes

Calories

148 Per Serving

Protein

3g Per Serving

Fiber

1g Per Serving

Calories		148
Total Fat		8.1 g
	Saturated Fat	1.2 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	3.1 g
	Monounsaturated Fat	3.4 g
Cholesterol		25 mg
Sodium		158 mg
Total Carbohydrate		17 g
	Dietary Fiber	1 g
	Sugars	8 g
Protein		3 g

Dietary Exchanges
1 starch, 1 1/2 fat

Ingredients

Servings 8 Serving Size 1 pancake

12 ounces potatoes, peeled, approx. 2 cups
3 tablespoons part-skim ricotta cheese
2 tablespoons flour
2 tablespoons sugar
2 teaspoons finely grated orange zest
1 teaspoon baking powder
1/4 teaspoon salt
1 egg (lightly beaten)
1/3 cup raisins
1/4 cup vegetable oil
4 teaspoons confectioner's sugar

Directions

Tip: Click on step to mark as complete.

Preheat oven to 350掳 F. Grate potatoes into a large mixing bowl. Stir in ricotta, flour, sugar, orange peel, baking powder and salt. Add eggs and raisins; mix until well combined.
In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 2 minutes, then flip and cook another 2 minutes or until golden brown. Transfer pancakes to a baking sheet while cooking the remaining pancakes.
Place cooked pancakes in the oven and bake 10 minutes or until pancakes are cooked through.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Sweet Potato and Ricotta Latkes

Calories

148 Per Serving

Protein

3g Per Serving

Fiber

1g Per Serving

Calories		148
Total Fat		8.1 g
	Saturated Fat	1.2 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	3.1 g
	Monounsaturated Fat	3.4 g
Cholesterol		25 mg
Sodium		158 mg
Total Carbohydrate		17 g
	Dietary Fiber	1 g
	Sugars	8 g
Protein		3 g

Dietary Exchanges
1 starch, 1 1/2 fat

Ingredients

Servings 8 Serving Size 1 pancake

12 ounces potatoes, peeled, approx. 2 cups
3 tablespoons part-skim ricotta cheese
2 tablespoons flour
2 tablespoons sugar
2 teaspoons finely grated orange zest
1 teaspoon baking powder
1/4 teaspoon salt
1 egg (lightly beaten)
1/3 cup raisins
1/4 cup vegetable oil
4 teaspoons confectioner's sugar

Directions

Tip: Click on step to mark as complete.

Preheat oven to 350掳 F. Grate potatoes into a large mixing bowl. Stir in ricotta, flour, sugar, orange peel, baking powder and salt. Add eggs and raisins; mix until well combined.
In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 2 minutes, then flip and cook another 2 minutes or until golden brown. Transfer pancakes to a baking sheet while cooking the remaining pancakes.
Place cooked pancakes in the oven and bake 10 minutes or until pancakes are cooked through.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

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