Latkes and popovers

potato latkes

Baked Sweet Potato Latkes

  • 5 grated-sweet potatoes
  • 1 cup diced onion
  • 2 eggs (beaten)
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Preheat oven to 400 degrees.
Put aluminum foil down on two baking sheets & drizzle a little olive oil.
Combine all the ingredients in a large mixing bowl.
Use a 1/4 cup, measuring cup and drop each round onto the pans and flatten with a spatula.
Bake for 20 minutes and flip, then bake 15-20 minutes more.

Serve with apple sauce and sour cream.


Popover Rolls

  • 2 eggs
  • 1 cup milk (or unsweetened almond milk or coconut milk works for dairy free)
  • 1 cup flour (or almond flour for gluten free)
  • 1/2 tsp salt
  • 2 tablespoons of unsalted butter (melted) (or 2 tbsp of coconut oil for dairy free)

Preheat oven to 425 degrees.
Spray a 6 large size muffin tin with cooking oil (or lightly grease with butter).
Sift the flour and salt into the eggs.
Whisk until mixture is no longer lumpy.
Then add in butter and whisk until smooth.
Let the dough sit at least 15 mins.
Bake at 425 for 25 mins, lower temp to 375 degrees and bake for an additional 10 mins.
Try not to open the oven for full 35 minutes.
Let rest in pan for 2 mins.
Remove popovers from muffin tins and cool them another minute or so.

Best when eaten right away!

This Latkes and popovers recipe has been posted as a part of our Thanksgiving Celebration.  

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