Sweet Potato Latkes Recipe Easy Steps for Perfect Crispy Treats

The first time I made sweet potato latkes, I was blown away by how the natural sweetness of the potatoes paired perfectly with the tangy apple sauce. The crispy edges, the soft centers, and the combination of flavors—it’s the kind of dish that makes you feel cozy and content. Whether it’s for a holiday celebration or a casual weekend brunch, this recipe is a crowd-pleaser and always steals the spotlight.

Sweet potato latkes are a twist on the traditional potato latke, offering a slightly sweeter and more vibrant take. I’ve perfected this recipe over the years, tweaking the seasoning and technique to create latkes that are golden, crispy, and absolutely irresistible. Plus, they’re surprisingly easy to make, even if you’re new to latke-making. Let’s dive into this delicious dish!

Why You’ll Love This Recipe

• Quick and Simple: These sweet potato latkes come together in under an hour, making them perfect for busy mornings or last-minute gatherings.
• Minimal Ingredients: You probably already have most of the ingredients in your kitchen—no special trips needed!
• Crispy and Flavorful: They’re fried to perfection with a hint of sweetness and spice, creating a delightful mix of textures and tastes.
• Versatile: Ideal for breakfast, brunch, or as a side dish at dinner. Plus, they pair wonderfully with apple sauce or sour cream.
• Kid-Friendly: Even picky eaters love the flavor and crunch of these latkes.

What sets this recipe apart is the use of sweet potatoes, which bring a natural sweetness and vibrant color to the dish. The addition of cinnamon and nutmeg adds warmth, while the apple sauce provides a tangy contrast. This isn’t your average latke recipe—it’s a celebration of comfort and flavor.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a dish that’s bursting with flavor. You can easily make substitutions to suit your dietary needs or preferences.

• Sweet Potatoes: 2 medium-sized sweet potatoes, peeled and grated (choose firm, fresh sweet potatoes for the best texture).
• Eggs: 2 large eggs, lightly beaten (for binding).
• Flour: 1/4 cup all-purpose flour (use almond flour for a gluten-free option).
• Salt: 1 teaspoon (adjust to taste).
• Ground Cinnamon: 1/2 teaspoon (adds a warm, subtle spice).
• Nutmeg: 1/4 teaspoon (optional, but it elevates the flavor).
• Vegetable Oil: For frying (use avocado oil for a healthier alternative).
• Apple Sauce: Homemade or store-bought (choose unsweetened for a more natural flavor).

Feel free to experiment with additional spices or even mix in some grated onion for a savory twist!

Equipment Needed

• Grater: To shred the sweet potatoes. A box grater works perfectly, but a food processor with a grating attachment will save time.
• Mixing Bowls: One large bowl for combining the latke mixture.
• Frying Pan: A heavy-bottomed pan or cast iron skillet is ideal for even frying.
• Spatula: For flipping the latkes carefully without breaking them.
• Paper Towels: To drain excess oil from the latkes after frying.

Pro tip: If you don’t have a food processor, don’t sweat it—a good old box grater works just as well and gives you a little arm workout!

How to Make Sweet Potato Latkes

1. Prepare the Sweet Potatoes: Peel and grate the sweet potatoes using a box grater or food processor. Squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
2. Mix the Ingredients: In a large bowl, combine the grated sweet potatoes, eggs, flour, salt, cinnamon, and nutmeg. Mix until fully incorporated.
3. Heat the Oil: In a large frying pan, heat about 1/4 inch of vegetable oil over medium heat. You’ll know it’s ready when a small piece of potato sizzles upon touching the oil.
4. Form the Latkes: Scoop about 2 tablespoons of the mixture into your hands and shape it into a flat patty. Carefully place it in the hot oil.
5. Fry to Perfection: Fry the latkes for 3-4 minutes on each side, or until they’re golden brown and crispy. Avoid overcrowding the pan.
6. Drain and Cool: Remove the latkes from the pan and place them on paper towels to drain excess oil.
7. Serve: Serve warm with a generous dollop of apple sauce or your preferred topping.

Tip: If your latkes are falling apart, add a little more flour to the mixture to help them bind.

Cooking Tips & Techniques

• Don’t skip squeezing out the moisture: Excess moisture can make your latkes soggy.
• Test the oil temperature: Too hot, and your latkes will burn; too cold, and they’ll absorb too much oil.
• Use the right pan: A heavy-bottomed pan or cast iron skillet ensures even cooking.
• Keep them warm: If you’re making a large batch, keep the cooked latkes warm in a 200°F (95°C) oven while frying the rest.

From personal experience, patience is key—don’t rush the cooking process, and you’ll be rewarded with perfectly crispy latkes!

Variations & Adaptations

• Gluten-Free Option: Substitute all-purpose flour with almond flour or gluten-free flour.
• Savory Twist: Add grated onion and garlic powder for a more traditional latke flavor.
• Sweet Version: Sprinkle the latkes with powdered sugar and serve with a drizzle of honey.

I’ve even tried adding shredded zucchini to the mix for a veggie-packed variation—it’s a great way to sneak in some greens!

Serving & Storage Suggestions

Sweet potato latkes are best served warm, straight from the pan. Pair them with apple sauce, sour cream, or even a yogurt-based dip for a refreshing touch. They also go beautifully with a crisp green salad or roasted vegetables.

To store, place cooled latkes in an airtight container and refrigerate for up to 3 days. Reheat them in a 375°F (190°C) oven for about 10 minutes to restore their crispiness. For longer storage, freeze the latkes in a single layer, then transfer them to a freezer bag—reheat directly from frozen.

Nutritional Information & Benefits

Sweet potatoes are packed with vitamins A and C, fiber, and antioxidants, making these latkes a healthier take on the classic recipe. Each serving (approximately 2 latkes) contains around:

• Calories: 150
• Protein: 3g
• Fat: 5g
• Carbohydrates: 22g

They’re also gluten-free when made with almond flour, and naturally dairy-free. Just be mindful of potential allergens like eggs or flour substitutes.

Conclusion

There’s something magical about biting into a crispy sweet potato latke topped with tangy apple sauce—it’s a perfect balance of textures and flavors. Whether you’re making these for a holiday feast or just as a special treat, they’re bound to become a favorite in your home.

Feel free to customize this recipe based on your tastes—add some spice, swap out toppings, or experiment with different flours. I can’t wait to hear how you make this recipe your own!

If you try these sweet potato latkes, let me know in the comments below! Don’t forget to share this recipe with your friends and family—it’s too good to keep to yourself.

FAQs

Can I make these latkes ahead of time?

Yes! Prepare the latkes and store them in the refrigerator or freezer. Reheat them in the oven to crisp them up before serving.

What’s the best oil for frying latkes?

Vegetable oil works well, but you can also use avocado oil for a healthier option.

Can I make these latkes without eggs?

Yes, you can use a flaxseed or chia seed “egg” substitute for binding.

What toppings go well with sweet potato latkes?

Apple sauce and sour cream are classics, but you can also try yogurt, honey, or even a sprinkle of fresh herbs.

How do I prevent latkes from falling apart?

Squeeze out all moisture from the sweet potatoes, and if needed, add a little more flour to the mixture.

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