Sweet-Potato Latkes

Made these with a large Japanese sweet potato (red skin, white flesh, not as sweet as, and creamier than, other kinds) and a good amount of scallions—whites and much of the green—close to ¼ cup I’d say. Served with a sour cream and lime juice sauce. Enjoyed these and will make again. If I use orange fleshed sweet potatoes I will try adding minimally chopped parsley and a tahini-based sauce.

• Anonymous

• Sacramento

• 2/18/2024

These were delicious as written. I might add some spices next time around or minced jalapeños if my kids aren't here. I oven-fried these rather than pan fried. Preheated sheet pan in 400 degree oven, then coated with a layer of vegetable oil, put back in oven to heat oil for about 5 minutes. Took out hot pan, dropped on latke batter and returned to oven. Baked about 17 minutes, with convection on, on first side; flipped latkes and cooked about 4 minutes on second side. They came out perfectly crispy!

• JoJo in Boise

• Boise, ID

• 12/19/2022

Great recipe, perfect for adding personal touches. I was making for an app for a catering gig but they needed to be a bit more "pickupable". I liked recipe as writtten for a regular latke but if you want to make a more app type, just give a quick blitz in the mini processpr so it still has it's character or shredded potatoes.a perfect recipe to add things to or as a base for a topping.

• Binkicooks

• 9/25/2022

I'm giving this recipe 4 stars for taste and upping it to 5 stars just for the ease of making them. I used 1 for 1 Gluten Free flour for our Gluten Free, Corn Free, Soy Free, Dairy Free guest. They held together nicely using the recipe as stated. After making a double batch, I made a triple batch. I used a combination of sweet potatoes and Yukon Gold, scallion and boiler onions (no scallions left). They would not hold together after even after I tried adding more eggs, then more flour. I'll stick to the recipe as stated in the future.

• Cook'n Chaya

• Pittsford, NY (Rochester)

• 12/4/2021

I have made potato latkes several times but never with sweet potatoes. Worked out great. I think I like the texture and sweetness of sweet potato latkes better.

• Anonymous

• Louisville, KY

• 12/25/2018

This was my first time making potato latkes and they came out absolutely scrumptious! I did add a few extra things just to make them tastier. I had half a jalapeño and I decided to dice it and throw it in. I also put some powdered ginger & chipotle & once the latkes were crispy on one side I added a little cheddar cheese on top. Just my twist to it. I made a Mayo/sriracha dipping sauce to accompany them. Like I said they came out absolutely delicious! Also I only used about 1 tbsp of olive oil and 1 tbsp of butter to crispy them up. The amount of oil the recipe calls for is unnecessary.

• Sarahlovestacos

• California

• 9/27/2018

Perfect! I had some sweet potatoes left over in my fridge and threw this together in a jiff. I added a little nutmeg and garlic powder. You can use about 1/2 the oil and still get the latkes nice and crispy.

• graceharpera905165

• Chicago, IL

• 10/2/2017

outstanding. we always used a different recipe for sweet potato latkes but this time tried something new. no complaints at all. these came out perfect. we serve with a chili-lime sour cream (sour cream, fresh lime juice, and a lil bit of jalapeno...exquisite!

• dutchstar

• Pennsyltucky

• 12/31/2011

Followed the recommendations for adding some spices - cumin, ginger powder - and doing a combo bake/fry method. Cut down on the amount of oil needed and time in the oil so it was a bit less greasy while still having that nice authentic pan-seared taste.

• jdormont

• nyc

• 10/29/2011

Loved them! I followed the recipe except I doubled it cuz I love sweet potatoes! If they are fried as fast as the recipe states , they were hardly any more greasy than baking and still had a great crisp texture. I think if i changed anything, it would to be add some spices to complement the potatoes. Just needed a bit more kick but a condiment would do the same.

• Adriana4766

• ohio

• 4/12/2011

These were a little better than ok. They had the sweet potato flavor that I love, but the great thing about sweet potatoes is that they are so good even if they aren't prepared with a bunch of extra stuff (including calories from frying!). They looked pretty fried, and I used peanut oil which was good, but they are definitely something to make simply to 'do something different'. I added some brown sugar, cumin and ginger powder and will probably try baking them next time only to cut back some calories.

• kimberlyknapp36

• 3/10/2011

I was dubious but gave the baking method a shot, and although they were still quite soft and limp when I went to turn them over after 15 mins, they came out with a nice texture in the end, and they were delicious!

• Anonymous

• nyc

• 12/14/2010

Tasty, but very greasy. I will try baking them next time just as another reviewer said.

• anca

• NH

• 1/4/2010

We really enjoyed this recipe. I halved it (one big-ish sweet potato, one egg) but I used the same amount of pepper and the two scallions. Like other reviewers, I will add more scallions next time. I also added a touch of cumin, per other reviewer's recommendations. I found that I needed moderate-high heat to get good color on the latkes.

• thedrispot

• Boston, MA

• 11/22/2009

Make these with Hawaiian purple sweet potatoes. They look awesome!

• Anonymous

• NC

• 11/9/2009