Sweet Potato and Parsnip Latkes

1. Preheat oven to 400ºF. Line a cookie sheet with nonstick foil and drizzle with the olive oil. Spread with your hand to coat the pan well. Set aside.
2. Shred the sweet potato, parsnips, and onion in a food processor or on a box grater. Place into a large mixing bowl. Add parsley.
3. Sprinkle all dry ingredients over the sweet potato mixture. Add eggs and mix all ingredients together until well-combined.
4. Shape into 12 three-inch patties and place on the prepared cookie sheet. Pat the tops flat with a spatula. Bake for 25 minutes, carefully flip and bake an additional 10 minutes. Serve with a dollop of sour cream and a few green onions. Serves 6, two patties per person.

Tip: lighten up your sour cream by adding an equal amount of Greek nonfat yogurt. Delish!