These sweet potato latkes are the ultimate comfort food. They’re perfectly crispy on the outside, slightly soft on the inside, with a savory and sweet flavor profile. Yum!
Latkes are traditionally a classic Jewish food that are commonly enjoyed during Hannukah. I’m not Jewish, but I did grow up enjoying potato pancakes that my Ukrainian grandmother would make. Similar to latkes, potato pancakes are a common Ukrainian food that are defined by their crispiness and simplicity. Potatoes are finely grated and then mixed with onion, egg, and flour, and then fried up to perfection and served with a dollop of sour cream.
These sweet potato latkes follow a similar style, but with sweet potatoes in stead of regular, giving them a touch of sweetness. And they’re pretty healthy!
how are we doing this?
One of the most important steps when making potato latkes is squeezing out the excess liquid after shredding the potato. Sweet potato is typically less watery than regular potato, but they still hold quite a bit of moisture. You’ll want to get the shreds as dry as possible in order to achieve a thin crispiness.
After shredding the potatoes and squeezing out the liquid, set them aside. Saute the onions, and add to the bowl of sweet potato shreds.
Then, stir in egg, flour, and salt, and simply fry the latkes in oil until they’re crispy, and nicely browned. Enjoy these with some sour cream and additional salt if you’d like. These are so delicious!
Sweet potato latkes can make a good breakfast option or a side at lunch or dinner. Serve them with some protein and a simple green salad.
I hope you enjoy these sweet potato latkes, and as always, let me know your thoughts in the comments below!
⟶ the recipe
crispy sweet potato latkes
ingredients
1 pound sweet potatoes, peeled and shredded
1 small onion, chopped
1 large egg
¼ cup all-purpose flour
1 teaspoon kosher salt
Extra-virgin olive oil
Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
Makes 8 latkes
instructions
Pile the shredded sweet potato onto a dish towel, and squeeze out the liquid as best as you can. Transfer the sweet potato shreds to a large bowl and set aside.
Sauté the onions in a skillet for about 5-7 minutes, until soft and slightly browned. Add the onions to the large bowl of sweet potato, and stir in the egg, four, and salt.
Heat a large cast-iron skillet over medium heat and add a bit of olive oil, until it’s covering the full skillet. Once the oil is hot, scoop a spoonful of the potato mixture onto the skillet, and press down with the back of the spoon.
Add a few more scoops to the pan, being sure not to overcrowd. Cook the latkes until they begin to get crispy, about 4 minutes. Flip, and cook the other side for another 2-3 minutes until crisp and slightly browned. Place fried latkes on a plate lined with paper towels, and work in batches until the batter is gone. Serve latkes with a dollop of sour cream and season with additional salt.
⟶ recipe notes
- The step of squeezing the liquid out of the shredded potatoes is extremely important to get crispy latkes. If you don’t, your batter will be way too liquidy, and the latkes will be soft and soggy. Ick!
⟶ store it
- These latkes won’t be as good leftover, but if you do plan to enjoy them later on, refrigerate until ready to eat or serve. Reheat latkes on the skillet with a bit of oil until heated all the way through
