I’m excited to share my sweet potato latkes recipe with you. These crispy treats mix the natural sweetness of sweet potatoes with a satisfying crunch, making them a fun snack or side dish for any occasion.
Level: Easy
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 2 dozen latkes
I love making sweet potato latkes because they bring a unique twist to traditional potato pancakes. This recipe is simple and uses everyday ingredients, yet it produces a dish that’s both tasty and comforting. Whether you’re hosting a gathering or enjoying a quiet meal at home, these latkes are sure to delight everyone.
Description
In this recipe, I use sweet potatoes, all-purpose flour, eggs, green onions, and a pinch of salt. The process is straightforward: grate the sweet potatoes and squeeze out the extra moisture, then mix in the flour, eggs, green onions, and salt. The mixture is formed into small patties and fried in vegetable oil until golden brown. The result is a perfectly crispy exterior with a soft and flavorful center.
Ingredients
• 2 1/2 lbs. sweet potatoes, peeled
• 6 tablespoons all-purpose flour
• 4 eggs, beaten
• 4 green onions, thinly sliced
• 1/2 teaspoon salt
• Vegetable oil, for frying
Directions
- Prepare the Potatoes:
o Grate the sweet potatoes into a large bowl.
o Squeeze out and drain any extra moisture to help the latkes crisp up. - Mix the Ingredients:
o Add the flour to the grated potatoes.
o Stir in the beaten eggs, sliced green onions, and salt until the mixture is evenly combined. - Heat the Oil:
o Pour enough vegetable oil into a heavy skillet to reach about 1/2 inch deep.
o Heat the oil over medium heat until it reaches about 350°F. - Fry the Latkes:
o Using a tablespoon, scoop the mixture into the hot oil to form small patties.
o Gently press each patty with a spatula to flatten them.
o Fry for about 2 minutes on each side until the latkes turn golden brown.
o Remove them with a slotted spoon and let them drain on paper towels.
o Work in batches so the oil temperature stays consistent.
Process Details
• Grating & Draining: I always make sure to grate the sweet potatoes finely and drain them well. This step is key to achieving a light and crispy texture.
• Mixing Thoroughly: Combining all the ingredients evenly helps the latkes hold together when frying.
• Frying in Batches: Cooking a few at a time prevents the oil from cooling too much, ensuring a consistent, golden crunch.
Tips for Success
• Drain Well: Make sure you squeeze out as much moisture as possible from the grated sweet potatoes.
• Small Batches: Fry the latkes in small portions to maintain the oil temperature and avoid soggy pieces.
• Even Pressing: Press each latke gently with a spatula to help them cook evenly.
• Oil Temperature: Keep an eye on the oil—if it starts smoking, reduce the heat immediately.
Serving Ideas
• As a Snack: Enjoy these latkes with a dollop of sour cream or a side of applesauce.
• As a Side Dish: Serve them alongside a fresh salad or your favorite main dish for extra flavor and crunch.
• For Entertaining: They make a fun appetizer at parties or casual gatherings.
Nutrition Info (Approximate per Latke)
• Calories: 120–150
• Fat: 5–7 grams
• Carbohydrates: 18–20 grams
• Protein: 3–4 grams
I hope you enjoy making these sweet potato latkes as much as I do. Their crispy texture and natural sweetness make them a delightful treat for any time of day. Give this recipe a try and let me know how it turns out—you might just find your new favorite snack!