Sweet Potato Latkes Pancakes
Crispy, golden, and irresistibly flavorful, these Sweet Potato Latkes Pancakes are a modern twist on a classic favorite that will elevate any meal. Made with freshly grated sweet potatoes and onion, these latkes are lightly spiced with a hint of cinnamon for a subtle warmth that complements their natural sweetness. Bound together with eggs and a touch of flour, they are pan-fried to perfection for a crispy exterior and tender center. Serve them warm with a dollop of cool, creamy sour cream and a sprinkle of fresh chives for a delightful contrast of flavors and textures. Perfect as an appetizer, snack, or side dish, these latkes are a must-try for holiday gatherings or everyday indulgence. Ready in just 45 minutes and made with simple pantry ingredients, this recipe is a delicious way to showcase the versatile sweet potato.
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 1 small yellow onion
- 2 large eggs
- 0.25 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons ground cinnamon
- 0.25 cups vegetable oil
- 0.5 cups sour cream
- 2 tablespoons chives (optional, for garnish)
Instructions
Peel and grate the sweet potatoes using the coarse side of a box grater. Place the grated sweet potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
Peel and grate the yellow onion. Squeeze out any excess liquid from the grated onion as well.
In a large bowl, combine the grated sweet potatoes, grated onion, eggs, all-purpose flour, salt, ground black pepper, and ground cinnamon. Mix well until all ingredients are evenly incorporated.
Heat the vegetable oil in a large skillet over medium heat until shimmering. You can test the heat by dropping a small piece of the latke batter into the oil—it should sizzle immediately.
Scoop about 2 tablespoons of the mixture for each latke and flatten it slightly to form pancake-like shapes. Carefully place the latkes into the skillet, cooking 3-4 at a time without overcrowding the pan.
Cook the latkes for 3-4 minutes on each side, or until they are golden brown and crispy. Transfer them to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the sweet potato latkes warm with a dollop of sour cream on top. Garnish with chopped chives, if desired.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 22.8 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 298 mg | 6% | |
*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.
