Sweet Potato Latkes
Crispy, golden, and packed with a subtly sweet flavor, these Sweet Potato Latkes are the perfect twist on a classic Hanukkah dish or a cozy side for any meal. Made with freshly grated sweet potatoes and a touch of ground cinnamon, this recipe balances savory and sweet flavors beautifully. Combined with a hint of yellow onion for depth and seasoned just right with black pepper and salt, these latkes are lightly fried to perfection for that irresistible crunch. Whether served with tangy sour cream, sweet applesauce, or enjoyed straight from the skillet, these latkes are simple to make and ready in under an hour. Perfect for breakfast, brunch, or as a festive appetizer, Sweet Potato Latkes bring comfort and creativity to your table.
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 2 large eggs
- 0.25 cup all-purpose flour
- 1 small yellow onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cinnamon
- 0.5 cup vegetable oil
- 1 for serving (optional) sour cream or applesauce
Instructions
Peel and grate the sweet potatoes using a box grater or a food processor with a grating attachment. Place the grated sweet potatoes into a clean kitchen towel and wring out as much moisture as possible.
Grate the onion and combine it with the grated sweet potatoes in a large mixing bowl.
In a small bowl, beat the eggs and then add them to the sweet potato and onion mixture. Stir to combine.
Add the flour, salt, black pepper, and ground cinnamon to the mixture. Stir until everything is evenly coated and well combined.
Heat the vegetable oil in a large skillet over medium heat. You want enough oil to cover the bottom of the skillet generously.
Scoop about 2 tablespoons of the sweet potato mixture into your hand and form it into a small patty. Place the patty into the hot oil and press it down gently with the back of a spatula. Repeat this process, cooking several latkes at once without overcrowding the pan.
Cook the latkes for about 3–4 minutes on each side, or until they are golden brown and crispy. Remove them from the skillet and transfer to a plate lined with paper towels to drain excess oil.
Repeat with the remaining sweet potato mixture, adding more oil to the skillet as needed.
Serve the latkes warm with a dollop of sour cream or applesauce, if desired.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 16.2 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 320 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
