- 1 lb of sweet potatoes, raw, peeled and shredded
- 1/4 cup of whole wheat flour
- 1/4 cup parmesan cheese
- 2 whole brown eggs
- 1/2 teaspoon of salt
- 1/2 lb of bacon, minced
- 1 c. cooking oil
Greek Yogurt Sour Cream
- 1/4 cup of greek yogurt
- 1 teaspoon of chives, chopped
In a medium mixing bowl, combine greek yogurt and chives. Refrigerate for 30 minutes.
Preheat the oven to 450° F.
Place a wire rack on a sheet pan and lay strips of bacon on top. Lay the bacon next to each other but not touching. Cook bacon for about 25 to 30 minutes. Let cool.
Lower the temperature of the oven to 350° F. In a small mixing bowl, crack eggs and whisk together. In a medium mixing bowl, combine shredded sweet potatoes, flour, eggs, cheese and salt.
Heat a large skillet, on medium heat and completely cover the bottom with oil. Check to make sure the oil it at 350° F. Form latkes into patties and drop them in the oil. Brown each patties for 3 to 4 minutes, flipping once. Once done, place latkes on a sheet pan and put in the oven for an additional 10 minutes. After the latkes are done in the oven, let cool 15 minutes.
Mince the cooked bacon. Plate latkes and top with the yogurt mixture and bacon bits. Serve warm and enjoy.