RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Latkes: Baked Sweet Potato & Cranberry "Muffins" - pareve
This is such a bizarre title, it took me a while to figure out what it meant. This is from the Detroit Free Press of December 9, 1998. --Ruth SWEET POTATO AND CRANBERRY LATKE MUFFINS 2 pounds sweet potatoes, peeled 1 cup chopped onion 1/2 cup dried cranberries or cherries 6 large egg whites 1 teaspoon salt 1/2 teaspoon ground white pepper 1/2 cup all-purpose flour 1/4 cup vegetable oil Nonstick vegetable oil cooking spray Preheat the oven to 375 degrees. Finely grate the potatoes using a box grater or the grating disk of a food processor. Place the potatoes, onion, cranberries, egg whites, seasonings, flour and oil in a large bowl and stir well to combine. Set aside. Spray muffin cups generously with nonstick cooking spray. Divide the potatoes among the cups (filling to the top) and bake for 40-50 minutes, or until the potatoes are cooked through and tender. Serve warm with applesauce if desired. Makes 18 muffins. >From Annabel Cohen Cook's note: Sweet potatoes and dried cranberries give these latkes a decidedly American twist. Each has only about a teaspoon of oil. Serve them as a side dish with meat or poultry. Tested by Susan Selasky for the Free Press Test Kitchen 108 calories (27% from fat), 3 grams fat (trace of sat. fat), 17 grams carbohydrate, 3 grams protein, 165 mg sodium, 0 mg cholesterol, 13 mg calcium, 2 grams fiber.
