Sweet Potato Latkes Recipe
These Sweet Potato Latkes are crispy on the outside and soft on the inside—perfect for your next holiday or family dinner!
Equipment
- Box grater or food processor
- Large bowl
- Clean kitchen towel or cheesecloth (for wringing out liquid)
- Skillet (preferably nonstick or cast iron)
- Spatula
- Measuring Cups and Spoons
- Paper towels (for draining excess oil)
- Plate or baking tray
Ingredients
- 2 medium sweet potatoes peeled and grated
- 1 small onion grated
- 2 large eggs
- 1/4 cup all-purpose flour or matzo meal for a traditional option
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cinnamon or smoked paprika optional twist
- Vegetable oil for frying about 1/3 cup
These ingredients ensure a flavorful, cohesive batter. Opt for firm, smooth sweet potatoes for the best results, as they grate more easily and yield a consistent texture.
Instructions
Step 1: Prep the Potatoes
- Peel and grate the sweet potatoes and onion using a box grater or food processor. Place them in a clean kitchen towel and squeeze out as much moisture as possible. This helps the latkes get crisp.
Step 2: Mix the Batter
- In a large bowl, combine the grated sweet potatoes and onion with eggs, flour, salt, pepper, and your spice of choice. Mix until well combined.
Step 3: Heat the Oil
- Pour about 1/4 inch of oil into a skillet and heat over medium heat. To test if it's ready, drop in a small piece of the mixture — it should sizzle.
Step 4: Fry the Latkes
- Scoop about 2 tablespoons of the mixture per latke into the hot oil and flatten slightly with a spatula. Fry for 2–3 minutes per side until golden brown and crispy. Don't overcrowd the pan.
Step 5: Drain and Serve
- Transfer cooked latkes to a plate lined with paper towels. Repeat with remaining batter. Serve hot with sour cream, applesauce, or a drizzle of maple syrup.
Notes
Serving Suggestions
- Savory: Sour cream, Greek yogurt, or herbed dips
- Sweet: Applesauce, maple syrup, or cinnamon sugar
- Great as a brunch side, appetizer, or light main course