If you want to change up your breakfast routine, try baked sweet potato parsnip latkes! This crispy, delicious dish also makes a fantastic snack or side.
When the cold weather arrives, I always crave something nice and hot for breakfast. I just can’t bring myself to eat smoothies or cereals when I can barely feel my fingers.
Delicious, crispy baked sweet potato parsnip latkes are just what I crave in the winter! They’re a great way to incorporate more vegetables into your diet, especially at breakfast.
These easy latkes feature root vegetables, onion, and flaxseed, which is a great food to add to your diet if you want to reduce inflammation. And using the grating attachment on your food processor and prepping the veggies is a snap.
Serve these savory latkes with homemade cinnamon applesauce or, if you aren’t avoiding dairy, a little bit of plain Greek yogurt or sour cream. I love them for breakfast, but they’re just as tasty as a snack or side!
How to make baked sweet potato parsnip latkes
This root veggie dish comes together in a few simple steps. Ready to see how it’s done?
Step 1: Add the water and ground flaxseed to a 1-cup measuring cup. Stir, then let the mix soak for 10 minutes.
Step 2: Meanwhile, use the grating disc on your food processor to grate onion, parsnips, and sweet potatoes.
Step 3: Place the grated vegetables in a large bowl and add the mirin and soaked flax seeds. Sprinkle with cornmeal and salt, then mix well with your hands.
Step 4: Preheat the oven to 425°F.
Step 5: Line two baking sheets with parchment paper or silicone mats and brush with some of the coconut oil.
Step 6: Use an ice cream scoop to mound the vegetable mixture onto the baking sheets, about 10 mounds per sheet.
Step 7: Drizzle the remaining coconut oil over each mound, sprinkle with pepper, then flatten with a spatula.
Step 8: Bake for 20 minutes, rotating the pans halfway through, until the edges look brown and crisp.
Serve your latkes nice and hot! I like to enjoy mine with a side of applesauce.
Variations for this recipe
If you don’t have a grating attachment on your food processor, you can also grate the veggies and onion by hand. It will take a bit longer, but it’s still very easy.
No parsnips? No worries! Use any root vegetable that will grate well. I once made a batch with sweet potatoes, a single parsnip, and a couple knobs of kohlrabi.
You should be able to find mirin, a sweet rice wine used in Japanese cooking, in the international/Asian section of your grocery store. If you would rather use ingredients you have on hand, substitute dry sherry, sweet marsala, or white wine with â…› teaspoon of sugar dissolved per 2 tablespoons of wine.
Storage
If you have leftover latkes, let them cool to room temperature. Then, transfer to an airtight container and store them in the refrigerator for up to a week.
They heat up amazingly well in the microwave, although they won’t be quite as crisp. If you want a crunchier texture, reheat them in the oven at 450°F for about 5 minutes.
You can also freeze the latkes. After baking, let them cool, then place the entire baking sheet into the freezer. Once frozen, transfer the latkes to a freezer bag. When you’re ready to reheat, let them thaw at room temperature for 15 minutes, then place them on a baking sheet and bake at 450°F for 5 to 10 minutes.
Other root vegetable recipes
From potatoes to parsnips to carrots and more, these ingredients can be incorporated into your menu in so many fun ways. They’re great for sides or as your main course!
Here are a few more recipes I know you’ll love:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Baked Sweet Potato and Parsnip Latkes
Ingredients
- 2 tablespoons golden flax seeds (freshly ground)
- ½ cup water
- 1 large onion
- 3 parsnips (peeled)
- 1 large sweet potato (peeled)
- 2 tablespoons mirin
- ½ cup cornmeal
- ½ teaspoon sea salt
- 1 tablespoon coconut oil (melted)
- Freshly ground black pepper
- Cinnamon Applesauce (optional)
Instructions
- Add the water and ground flaxseed to a 1-cup measuring cup. Stir, then let the mix soak for 10 minutes.
- Meanwhile, use the grating disc on your food processor to grate onion, parsnips, and sweet potatoes.
- Place the grated vegetables in a large bowl and add the mirin and soaked flax seeds. Sprinkle with cornmeal and salt, then mix well with your hands.
- Preheat the oven to 425°F.
- Line two baking sheets with parchment paper or silicone mats and brush with some of the coconut oil.
- Use an ice cream scoop to mound the vegetable mixture onto the baking sheets, about 10 mounds per sheet.
- Drizzle the remaining coconut oil over each mound, sprinkle with pepper, then flatten with a spatula.
- Bake for 20 minutes, rotating the pans halfway through, until the edges look brown and crisp.
These look perfect! I have been looking for grain free breakfast ideas!!