Sweet Potato Latkes
Crispy sweet potato latkes with a hint of cinnamon, perfect for Hanukkah or any festive occasion.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 2 large sweet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1/2 cup vegetable oil (for frying)
- 1/2 cup sour cream (for serving)
- 1/4 cup applesauce (for serving)
Nutrition Facts
Share this Recipe
Instructions
Prepare the sweet potatoes: Peel and grate the sweet potatoes using the large holes of a box grater. Place the grated sweet potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
Mix the ingredients: In a large bowl, combine the grated sweet potatoes, grated onion, beaten eggs, flour, salt, black pepper, and cinnamon. Stir until well combined.
Heat the oil: In a large skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking.
Form the latkes: Take a small handful of the sweet potato mixture and form it into a flat patty, about 3 inches in diameter. Carefully place it into the hot oil.
Fry the latkes: Cook the latkes for 3-4 minutes on each side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
Drain and serve: Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Serve hot with sour cream and applesauce on the side.
Chef's Tips
- Squeezing out the liquid from the grated sweet potatoes ensures crispier latkes.
- For extra flavor, add a pinch of nutmeg or cayenne pepper to the mixture.
- Keep the cooked latkes warm in a 200°F oven while frying the remaining batches.
- Use a non-stick skillet to prevent the latkes from sticking to the pan.
- Leftover latkes can be reheated in a toaster oven to maintain their crispiness.
