Sweet Potato Latkes with Maple Sauce
Crispy, golden-brown, and infused with warm spices, these Sweet Potato Latkes with Maple Sauce are a stunning twist on the traditional latke recipe. Made with freshly grated sweet potatoes, a hint of cinnamon, and a touch of onion for balance, these latkes are the perfect combination of sweet and savory. Cooked to perfection in a shallow fry, they boast irresistibly crunchy edges and tender centers. The star of the dish is the luscious homemade maple sauce, made with real maple syrup, butter, heavy cream, and a splash of vanilla for a silky, aromatic finish. Quick and easy to prepare in under 45 minutes, these latkes are ideal for holiday gatherings, brunch spreads, or anytime comfort food cravings. Serve them warm as an appetizer, side dish, or even as a sweet treat—don’t forget to drizzle on that decadent maple sauce! Perfect for those seeking unique sweet potato recipes or a creative Hanukkah dish.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 1 small yellow onion
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cinnamon
- 0.5 cup vegetable oil
- 0.25 cup maple syrup
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 0.5 teaspoon vanilla extract
Instructions
Peel the sweet potatoes and grate them using a box grater or the grating attachment of a food processor. Transfer the grated sweet potatoes to a large mixing bowl.
Peel and grate the onion. Place the grated onion in a clean kitchen towel and squeeze out as much liquid as possible. Add the onion to the bowl with the sweet potatoes.
Add the flour, eggs, salt, pepper, and cinnamon to the bowl. Mix well until fully combined.
Heat the vegetable oil in a large skillet over medium-high heat. You’ll need enough oil to make a thin layer, about 1/8- to 1/4-inch deep.
Scoop about 2 to 3 tablespoons of the sweet potato mixture into your hands and shape it into a small, flat patty. Carefully place the patty into the hot oil. Repeat with additional patties, making sure not to overcrowd the pan.
Cook the latkes for 3 to 4 minutes on each side, or until golden brown and crispy. Remove the latkes and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture.
To make the maple sauce, combine the maple syrup and butter in a small saucepan over low heat. Stir until the butter is melted and fully incorporated.
Add the heavy cream and vanilla extract to the saucepan, stirring to combine. Let the sauce warm through but avoid bringing it to a boil.
Serve the latkes warm, drizzled with maple sauce, or with the sauce on the side for dipping.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 17.3 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 87 mg | 2% | |
*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.
