1 large sweet potato (or yam), coarsely grated
1 parsnip, peeled and coarsely grated
¼ cup all-purpose flour or gluten free all-purpose flour
¼ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons cooked sweet potato (or yam), mashed
1 tablespoon low fat non-dairy milk or water
Cooking oil spray
Boil the small sweet potato, mash with a fork and set aside.
Place grated raw sweet potato and parsnip in a mixing bowl.
Add flour, baking soda, sea salt, and black pepper and three tablespoons of the mashed sweet potato, stir to combine and add the non-dairy milk or water
Line a baking sheet with parchment paper and spray lightly with cooking oil
Use your hands to form balls from tablespoon sized lumps of latke mixture. Flatten slightly to create patties.
Place the latkes on a lined baking sheet and bake at 350 F (180 C) for 25 minutes, or until golden on one side.
Flip gently and bake for another 15 minutes, or until golden brown.
Serve Mini Baked Parsnip and Sweet Potato Latkes warm with your choice of toppings.