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Sweet Potato and Ricotta Latkes

Sweet Potato and Ricotta Latkes
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Sweet Potato and Ricotta Latkes

Nutrition Facts

Sweet Potato and Ricotta Latkes
CaloriesCalories
148 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
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.

  1. Preheat oven to 350° 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.
  2. 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.
  3. 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.

Nutrition Facts

Sweet Potato and Ricotta Latkes
CaloriesCalories
148 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
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.

  1. Preheat oven to 350° 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.
  2. 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.
  3. 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.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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