Indulge in the delectable Sweet Potato Latkes, a culinary symphony of crispy exteriors and tender, fluffy interiors. These delightful potato pancakes, originating from Eastern European Jewish cuisine, are traditionally served during Hanukkah, the Jewish festival of lights. However, their irresistible charm has made them a year-round favorite.
Our collection of recipes offers a diverse range of Sweet Potato Latkes to satisfy every palate. Whether you prefer classic simplicity or crave innovative twists, we have something for you. From the traditional potato latkes recipe, featuring grated potatoes, onions, and eggs, to the unique sweet potato latkes with their vibrant color and naturally sweet flavor, our recipes are sure to impress.
For those seeking a gluten-free alternative, our almond flour latkes provide a delectable option. And if you're watching your carb intake, our low-carb sweet potato latkes offer a satisfying compromise. For a delightful twist, our sweet potato and zucchini latkes combine the best of both worlds, blending earthy sweetness with a refreshing crunch.
But the culinary journey doesn't end there. Our recipes extend beyond the classic latkes, offering innovative variations that elevate this humble dish to new heights. From sweet potato latkes with a tangy cranberry sauce to the savory indulgence of sweet potato latkes topped with smoked salmon and crème fraîche, our collection promises an explosion of flavors.
With step-by-step instructions and helpful tips, our recipes ensure a hassle-free cooking experience, allowing you to recreate these culinary delights in your own kitchen. So, embark on a delectable adventure with our Sweet Potato Latkes recipes and savor the perfect balance of crispy and tender in every bite.
SWEET-POTATO LATKES
An easy Sweet-Potato Latkes recipe
Categories Potato Appetizer Side Fry Hanukkah Winter Kosher Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 26 pancakes
Number Of Ingredients 7
Steps:
- Stir together potatoes, scallions, flour, eggs, salt, and pepper.
- Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.
SWEET POTATO LATKES
Sweet potatoes make delicious fried treats for Hannukah! I like to add a little variety to the traditional latke spread.
Provided by Harriet
Categories Side Dish Vegetables Sweet Potatoes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
- In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
- Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
- Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!
Nutrition Facts : Calories 68 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 2 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 37.2 mg, Sugar 3.1 g
CURRIED SWEET POTATO LATKES
A spicy sweet potato version of a traditional Jewish favorite.
Provided by Baritone Bob
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, curry powder, white sugar, brown sugar, baking powder, cumin, salt, cayenne pepper, and black pepper in a bowl.
- Whisk together eggs and milk in a separate bowl. Pour into flour mixture and stir until well blended and batter has no lumps. Stir in sweet potatoes until fully combined.
- Heat enough oil to cover the bottom of a heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil, using spatula to flatten. Fry until well browned, about 3 to 5 minutes per side.
- Drain on paper towels and serve hot.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 30.1 g, Cholesterol 56.2 mg, Fat 9.6 g, Fiber 3.4 g, Protein 5.2 g, SaturatedFat 1.7 g, Sodium 451.2 mg, Sugar 7 g
CURRIED SWEET POTATO LATKES
I first tasted these at a Hanukkah party in Pueblo, Colorado. The first bite got me hooked. I love this unusual take on traditional potato latkes. -Rachel Garcia, Arlington, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 24 latkes.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first nine ingredients. Stir in eggs and milk until blended. Add sweet potatoes; toss to coat., Heat oil in a large nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry for 3-5 minutes on each side or until golden brown, adding oil as needed. Drain on paper towels.
Nutrition Facts : Calories 241 calories, Fat 20g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 218mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET POTATO LATKES
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, combine scallions and eggs. Add flour, salt, ginger, cardamom, and pepper, and stir until incorporated. Add both kinds of potatoes, and toss until combined and evenly coated.
- Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
- Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
SWEET POTATO LATKES (SWEET POTATO PANCAKES)
Yum! I'm a fan of potato pancakes and love how sweet potatoes are used in this recipe. These are savory and super easy to make. A great holiday side dish!
Provided by Joan Hunt
Categories Other Main Dishes
Number Of Ingredients 7
Steps:
- 1. Combine sweet potato purée, shredded sweet potatoes, onion, flour, salt, and pepper in bowl. Shape into 1/4-inch-thick patties.
- 2. Heat non-stick skillet over medium-high heat. Coat pan with cooking spray; add 1 tsp. oil. Add 3 patties. Cook 3 minutes; flip, and cook 2 minutes more, or until browned on both sides. Drain on paper-towel-lined plate. Repeat with remaining oil and patties.
SWEET POTATO-APPLE LATKES RECIPE - (4/5)
Provided by á-174535
Number Of Ingredients 9
Steps:
- In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended. In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2 to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.
SWEET POTATO-GREEN APPLE LATKES
Categories Potato Side Fry Hanukkah Vegetarian Vegan Kosher for Passover
Yield 20-25 latkes
Number Of Ingredients 9
Steps:
- 1. Coarsely potatoes, parsnips, apples and shallots. If mixture is too wet, soak up some of the water with doubled paper towels or tea towel. (This step if more important when using regular potatoes to remove extra starch.) Toss together in a large bowl. 2. Add salt, and pepper to potato mixture and toss to mix well. Add enough flour to make ingredients "stick" together and form cakes 3. Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at least 2 in. high) over medium-high heat. When oil reaches 350°, scoop 1/3 cup of potato mixture from bowl, then gently turn in hands and press into a patty about 1/3 in. thick, then gently slide pancake into hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes. Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer. 4. Transfer pancakes to paper bag to drain briefly, then keep warm in a 200° oven directly on wire rack while you cook remaining pancakes. Serve hot, with Sour Cream and Applesauce. Tips for Terrific Latkes: Keep oil between 300° and 350° while frying to prevent latkes from turning greasy. Check heat with a candy thermometer and adjust heat accordingly. If making latkes ahead, let cool on paper towels, then arrange in a single layer in a zip-lock plastic bag and refrigerate up to 3 days. Reheat in a 300° oven until crispy and hot, about 15 minutes.
SWEET POTATO AND APPLE LATKES WITH GINGER AND SWEET SPICES
I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one. You can also finish them in the oven.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield About 40 small latkes, serving 6 to 8
Number Of Ingredients 12
Steps:
- Begin heating a large heavy skillet over medium heat. Heat the oven to 350 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
- Place the grated sweet potatoes in a large bowl. Toss the grated apple with the lime juice and add to the sweet potatoes, along with the ginger, spices, baking powder, salt, oat bran and matzo meal or flour. Taste and adjust salt. Add the beaten eggs and stir together.
- Take a 1/4 cup measuring cup and fill with 2 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 40 latkes.
- Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate five or six. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet. Try one latke and if it is still a bit chewy in the middle transfer them to the baking sheet and place in the oven for 10 minutes, until golden brown and soft in the center.
- Serve hot topped with applesauce and low-fat sour cream, thick Greek yogurt or crème fraîche if desired.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET POTATO LATKES WITH MAPLE SAUCE
Make and share this Sweet Potato Latkes With Maple Sauce recipe from Food.com.
Provided by chia2160
Categories Yam/Sweet Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- peel potatoes and shred in food processor.
- put in a colander or strainer and squeeze to get rid of excess moisture.
- add beaten eggs to a bowl, add sweet potatoes.
- mix in baking powder, matzoh meal, salt, pepper.
- heat sauce in the meantime--.
- mix all sauce ingredients in a small pan over low heat, and keep warm.
- heat 2 tbsp oil in a skillet and add small ladlefuls of sweet potato batter.
- cook for 3-4 minutes per side.
- remove to paper towels to drain oil.
- add additional oil to skillet, fry latkes and drain on paper towels.
- place the sauce on plates, add latkes and garnish with mint.
CURRIED SWEET POTATO LATKES
These are addictive. The recipe calls for peanut oil but any good quality cooking oil will do. I got this recipe from a homeschooling list that I'm on. Make them one batch at a time. Can be an appetizer or main course depending on the size you make them. Adjust spices as your prefer. Some like these with hot curry powder.
Provided by Bluemonkey
Categories Yam/Sweet Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first eight ingredients together then add in the rest.
- If batter is too stiff, add a little more milk a tablespoon at a time.
- Preheat your frying pan. You can use a stove top or electric frying pan.
- Test the heat of your pan by cooking a single latke. When you have determined the right temperature for your pan then drop by spoonfuls into the heated frying pan with 1/4 inch of peanut or other good quality cooking oil.
- Flatten with back of spatula.
- Cook on each side until golden, and drain on paper towels.
Nutrition Facts : Calories 212.7, Fat 3.1, SaturatedFat 0.9, Cholesterol 106.3, Sodium 192.3, Carbohydrate 39.6, Fiber 4.3, Sugar 8.2, Protein 6.9
CURRIED SWEET POTATO LATKES
Make and share this Curried Sweet Potato Latkes recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 33m
Yield 12 latkes
Number Of Ingredients 13
Steps:
- Whisk together flour, curry powder, brown sugar, granulated sugar, baking powder, red pepper, cumin, and paprika in a large bowl; stir eggs into dry ingredients to make thick batter; add sweet potatoes and salt and black pepper to taste, mix well Heat oil in a large, heavy skillet over medium-high heat; drop enough batter into hot oil to form 4-inch latkes when pressed down, do not crowd skillet.
- Fry in batches until golden, about 4 minutes per side.
- Drain on paper towels.
SWEET POTATO LATKES
Steps:
- In a large bowl, mix together the zucchini, sweet potato, parsley, onion, eggs, flour, corn flakes, salt and pepper. Heat a large nonstick pan and add 4 tablespoons of oil. Carefully drop tablespoons of batter into the pan. Fry the latkes, turning when crisp. Oil may be added to pan in small amounts as needed when frying. Put on paper towels to absorb excess oil.
SWEET POTATO-CHIVE LATKES
Steps:
- Add the shredded potatoes to a bowl of water, stir to combine. Pour the potatoes over a wire mesh strainer and allow to drain.
- Whisk the egg and egg white in a large glass mixing bowl until just incorporated, about 30 seconds. Sift the flour, granulated garlic, cayenne and cinnamon into the egg. Add the chives. Sprinkle with 3 teaspoons each salt and black pepper; whisk until smooth. Fold in the sweet potato and potato, making sure the batter is thoroughly combined.
- Set a large cast-iron or heavy-bottomed skillet over medium heat. Add the oil. Working in small batches, drop about 3 tablespoons per latke into the skillet just before the oil begins to smoke. Flatten each slightly with a slotted metal spatula. Make sure to not overcrowd the skillet.
- Crisp the latkes until the bottoms are caramelized, 2 to 3 minutes. Flip with the spatula and continue crisping the second side for about 6 minutes total. The latkes should be cooked through and a dark, golden brown. Transfer to a paper-towel-lined dish. Season lightly with salt and pepper. Serve immediately, garnishing each latke center with a small dollop of sour cream and a sprinkle of torn parsley leaves.
KERRY'S SWEET POTATO LATKES
A little of the comfort food of days gone by. This recipe is one of those 'special treats' for my family!
Provided by Kerry
Categories Side Dish Vegetables Sweet Potatoes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
- Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water, and drain into a sieve. Pat the grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from the grated onion, and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.
- Heat the olive oil in a nonstick skillet over medium heat until it shimmers, and spoon about 1 heaping tablespoon of the potato mixture per patty into the hot oil. Flatten the patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir the potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 37.4 g, Cholesterol 94.3 mg, Fat 5 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 1.1 g, Sodium 424.3 mg, Sugar 15.5 g
Tips:
- Use the right potatoes. Yukon Gold and sweet potatoes are the best choices for latkes, as they have a high starch content and will hold together well when grated.
- Grate the potatoes finely. This will help them to cook evenly and prevent them from becoming too mushy.
- Don't overmix the batter. Overmixing will make the latkes tough.
- Use a well-seasoned cast iron skillet. This will help the latkes to cook evenly and prevent them from sticking.
- Cook the latkes over medium heat. This will help them to cook through without burning.
- Serve the latkes hot with your favorite toppings. Sour cream, applesauce, and smoked salmon are all classic choices.
Conclusion:
Sweet potato latkes are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be customized to your liking. So next time you're looking for a new way to enjoy sweet potatoes, give these latkes a try!
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