My grandmother used to make homemade potato latkes, and I still remember that perfectly crisp, warm first bite. I used sweet potato instead of the traditional russet potato for this variation on the classic, with beet kraut and sour cream to balance out the sweetness.
If you love warm savory comfort food, these latkes tick all the right boxes. 🙂 And if you're cooking for one, this recipe makes enough for two side servings, so you can enjoy some fresh and reheat the rest another day.
The key to this latke recipe is knowing that sweet potatoes behave a little differently from russet potatoes. They contain more moisture, so the trick is to squeeze the grated shreds really, really well before they hit the skillet. You'll get crispy edges instead of soft patties, which is definitely the texture we're going for here.
Follow along, I'll show you how to make them.
🌿 Ingredients
Beet kraut can be found at larger grocery stores or natural foods stores. Or, feel free to substitute regular sauerkraut; it's equally delicious.
See recipe card below for exact quantities.
📝 Instructions
Storage and reheating
Store leftover latkes in an airtight container in the fridge for up to 3 days, keeping the beet kraut and sour cream separate. You can also freeze latkes for up to 2 months; place parchment between them so they're easy to take out one or two at a time.
To reheat, place them on a lined baking sheet in a 350°F (175°C) oven and flip them halfway through until warm with crisp edges. Add the beet kraut and sour cream just before serving.
🥧 Serving suggestions
For a simple side dish, serve these latkes as shown here with sour cream and beet kraut, or pair with other favorites like applesauce or Greek yogurt. Pair them with a simple salad to turn this savory side into a light meal.
If you love this recipe, check out these other recipes with sauerkraut too!
🍳 Recipe
Ingredients
Equipment
Method
- Coarsely grate 1 medium sweet potato using the large holes of a box grater, or the grater attachment of a food processor (chop into chunks first if using a food processor). Place the grated sweet potato in the center of some cheesecloth or a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible. Don't skip this step; the drier the potatoes, the crispier the latkes. Then, grate 2 tablespoons yellow onion.
- Whisk 1 large egg in a large mixing bowl and add the sweet potato, onion, 1 tablespoon all-purpose flour, ¼ teaspoon garlic powder, ¼ teaspoon sea salt, and freshly ground black pepper to taste, and mix together until everything is evenly coated.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. The oil is ready when a small shred of sweet potato sizzles immediately after hitting the pan. Scoop about 2 tablespoons of the mixture into the skillet for each latke. Gently flatten with the back of the spoon until they're about ⅓-inch thick. Cook 2 to 3 minutes, or until the bottoms are deeply golden and crisp. Flip and cook another 2 to 3 minutes. Adjust the heat as needed so the outside doesn't brown before the sweet potato becomes tender.
- Serve immediately with a side of beet kraut and sour cream or your other favorite toppings.
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