Recipe courtesy of Food Network

Sweet Potato Latkes

  • Level: Easy
  • Yield: about 12 latkes
  • Total: 30 min
  • Prep: 30 min
Sweet potatoes join russets and chives for a twist on the classic fried latke.
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Ingredients

1/2 pound russet potatoes, peeled

1/2 pound sweet potatoes, peeled

1 small onion

Kosher salt and freshly ground black pepper

3 tablespoons chopped fresh chives

1/3 cup all-purpose flour or matzo meal

1 large egg, beaten

Vegetable oil or rendered chicken or duck fat, for frying

Applesauce, prepared horseradish and/or sour cream, for serving

Directions

  1. Preheat the oven to 250 degrees F.
  2. Grate the russet potatoes and sweet potatoes on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible (blot dry on paper towels if especially wet). Transfer the mixture to a large bowl. Mix in the chives. Add the flour and egg and stir until thoroughly combined.
  3. Using 1/4 cup of the mixture at a time, form tightly packed pancakes about 2 inches wide and transfer to a paper towel-lined baking sheet.
  4. Heat about 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Fry the pancakes in batches until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet in the oven while cooking the remaining pancakes.
  5. Serve with applesauce, prepared horseradish and/or sour cream.
  6. Copyright 2016 Television Food Network, G.P. All rights reserved.

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Anonymous

I’d had sweet potato latkes at someone’s home during Hanukkah some years ago and fell in love with them. I don’t know why I never made them, but I didn’t. When I saw this recipe, I decided it was time. <br />The recipe is easy to follow. I did it exactly as written, without small exceptions: I used dried chopped chives instead of fresh (using 1 1/2 pt instead of 3T), and I didn’t add the onion until after I’d drained and squeezed the potatoes. <br />The results were as fabulous as I remembered. Since food memories often get enhanced over time, I was gratifyingly surprised. <br />My 1/4 C dry measure was the perfect amount, after flattening the mixture a little. I used an inverted cast iron lid for my skillet, and my med low heat held steady. All of my pancakes (8) were perfect. I substituted plain, drained Greek yogurt instead of sour cream — just as tasty and better nutrition.

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