25 Days of Christmas: Food Edition Episode 10

So just to be candid, I woke up this morning feeling like I had gotten hit by a truck. And no...I wasn't hung over from the party last night. I only drank water so no worries there. But man, I guess this whole warm front that is coming in is just wacking my sinuses up. But anywho...

What to make today....

I have a ton of food in my refrigerator right now that I really need to start using up...lol. 1. Because it's gonna go bad if I don't and 2. because I'm not going to be there much longer and I hate having to transport tons of groceries after dog sitting. :) So I'll have chicken and steamed broccoli tonight but I wanted something else to go with that.

I was home for lunch yesterday and caught a short bit of The Chew. They were celebrating Hanukkah and were making latkes. They looked AMAZING!! FRIED POTATO...it's like they were speaking to ME!! LOL And they seem quite simple to make too. But most of the time you fry latkes, which makes them delicious but not so healthy. SO I began searching for a healthier version of them. And I found one right on the Beach Body blog!

I'll be trying this out tonight with my dinner. And I'm super excited about it.

Today's code word is LATKES (don't forget to comment on this post and enter via the raffle form below. See official rules Here)

Sweet Potato Latkes
1 lb. sweet potatoes, peeled, grated
¾ medium onion, grated, squeezing out as much liquid as possible
1 large egg, beaten
1 Tbsp. whole wheat flour
2 Tbsp. whole grain Japanese-style bread crumbs (like Panko)

1 clove garlic, finely chopped
½ tsp. sea salt (or Himalayan salt)
1 tsp. olive oil
6 tsp. reduced fat (2%) plain yogurt

Preheat oven to 350° F. Line large baking sheet with parchment paper. Set aside.
Combine sweet potatoes, onion, egg, flour, bread crumbs, garlic, and salt in a medium bowl; mix well.
Using ¼-cup measuring cup, scoop mixture into rounds and form into patties. Place on prepared baking sheet. Brush the tops evenly with oil; bake for 15 minutes. Flip latkes and bake an additional 10 to 15 minutes, or until crisp. Serve latkes topped evenly with yogurt. (I'll probably skip this part.)

Tip: Latkes can be made one day ahead. Follow steps 1 to 4. Cover baking sheet and store in the refrigerator for one day. Bake them right before serving.

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Disclaimer: Kristi Osborn is an Independent Beachbody Coach. The postings on my site are my own and do not necessarily represent the position, strategy or opinions of Beachbody and its brands.