Sweet and Savory Mini Latkes

Boil a small sweet potato or yam and mash with fork and set aside.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

In a large mixing bowl, place grated raw sweet potato and parsnip. Add flour, baking soda, sea salt, and black pepper and three tablespoons of the mashed sweet potato. Stir to combine. Add the non-dairy milk or water.

Line the baking sheet with parchment paper. Spray baking sheet lightly with cooking oil spray (so the latkes don’t stick). Scoop up a rounded tablespoon of the latke mixture and form it into a ball with your hands. Flatten slightly to create a little patty. Place on baking sheet lined with parchment paper.

Repeat with remaining mixture.

Bake for 25 minutes, or until golden on one side. Flip the latkes gently. Bake for another 15 minutes, or until golden brown.

Serve warm, topped with either tofu sour “cream” and chives or applesauce

Place all ingredients in a food processor (or blender), blend until smooth. Stir in the chives.

Store in the refrigerator in a covered container until ready to use.

Place all ingredients in a 4-quart saucepan. Bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, for 25 minutes, or until the apples are very soft.

Mash apples with a potato masher for a chunky texture, or purée them to desired consistency in a food processor.

Recipe courtesy of Jewish Food Hero