What could be better than a fresh batch of homemade sweet potato latkes and a side of beet kraut and sour cream? This sweet and savory pairing is both delightful and addictive. 😉
My grandmother used to make potato latkes from scratch when I was young, and their comforting taste has stayed with me ever since. This classic Jewish dish is traditionally made with Russet potatoes and served with sour cream and applesauce, but I switched things up a little here using sweet potatoes instead of potatoes, and adding a side of beet kraut to offset the sweetness of the potatoes. They're so, so good (and will likely disappear quickly!) 😉
If you're looking for more comfort food sides, you have to try these jicama fries or this roasted cauliflower. And for more ideas on using sauerkraut in different dishes, check out these fermented food recipes.
All of these latke ingredients are easily found at the grocery store, with the exception of beet kraut which can usually be found at a natural foods store like Whole Foods Market. Or, feel free to substitute regular sauerkraut; it's equally delicious!
See recipe card below for exact quantities.
To get started, peel the sweet potatoes and chop the onions and sweet potatoes into chunks that are just small enough to fit through a food processor. Using the grater attachment, feed all of the chunks through the processor to grate.
Pro tip: If you don’t have a food processor, you can grate by hand using the largest set of holes on a box grater.
Separately, whisk the eggs in a medium mixing bowl and set it aside.
Coarsely chop the sweet potatoes and onions.
Process in a food processor or by hand with a box grater.
Next, wrap all of the grated vegetables up in cheesecloth, tie it into a ball and squeeze out as much liquid as possible over a bowl or the sink. If you don’t have cheesecloth, you can use clean paper towels to squeeze as much of the juices as possible. Don’t skip this step, otherwise your latkes won’t be crispy.
Now, add the vegetables, eggs and remaining ingredients to a large bowl and mix everything well to coat the potatoes. Form about eight latkes using your hands and pressing the ingredients together tightly.
Combine everything together well.
Form about eight latkes using your hands.
Finally, add some olive oil to a large skillet and warm it over medium heat just until it shimmers. Place half of the latkes in the skillet at a time making sure to leave plenty of space around them. Cook each batch for about four minutes per side until they're nicely browned.
Serve the latkes with a side of beet kraut or regular sauerkraut, and sour cream if desired.
Here are some substitutions on this sweet potato latkes recipe:
- Sweet potatoes - use Russet potatoes instead
- Yellow onion - use white onion or sweet onion
- Olive oil - substitute avocado oil or canola oil
- Garlic powder - use onion powder instead, or just leave out
- Beet kraut - feel free to use any variety of regular sauerkraut instead
- Sour cream - you can leave out if you don't have any on hand
And here are a few variations that might be helpful:
- Gluten free latkes - use gluten free all-purpose flour
- Kosher latkes - substitute matzo meal or gluten free matzo meal for the flour
- Kid friendly - if your kiddos don't like the sourness of kraut, serve latkes and applesauce instead
I used the following equipment for this recipe:
- vegetable peeler
- chef's knife
- cutting board
- food processor (or you can grate by hand with a box grater)
- mixing bowls
- cheesecloth or thick paper towels
- large skillet
This recipe for sweet potato latkes will stay fresh for up to 4 days in an airtight container in the fridge, or you can freeze them once cool for up to 2 months.
🎉 Top tip
Don't forget to strain the grated vegetables using cheesecloth or paper towels! It's important to get as much liquid out as possible so that you end up with perfectly crispy sweet potato latkes. 🙂
Potato latkes are a traditional Jewish dish and a staple during the Hanukkah season. They are normally prepared using grated potatoes, onions, eggs, and flour or matzo meal.
"Latkes" is pronounced as "LAAT-kuhs" with the emphasis on the first syllable.
Latkes typically contain coarsely grated potatoes and onions resulting in a crispy outside, while potato pancakes might call for mashed potatoes instead of grated which creates a more uniform texture with less crunch.
The best way to reheat latkes is on the stove or in the oven. Using the stove, place a little oil in a skillet over medium heat and cook for a few minutes on each side until cooked through and crispy. In the oven, warm the latkes on a parchment paper lined baking sheet for a few minutes on each side at 350°F.
Sweet Potato Latkes with Beet Kraut
- cheesecloth or thick paper towels
- 2 medium sweet potatoes
- ⅓ large yellow onion
- 2 large eggs
- 2 tablespoons all-purpose flour or gluten free all-purpose flour (see notes)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- freshly ground black pepper to taste
- ½ cup beet kraut or sauerkraut (I used Wildbrine Organic Red Cabbage and Beet Sauerkraut)
- ½ cup sour cream optional, but recommended
- Prep: Peel the sweet potatoes and chop the onions and potatoes into chunks that can fit through a food processor. Grate both using the grater attachment. If you don’t have a food processor, you can grate by hand using the largest set of holes on a box grater. Then, whisk the eggs in a separate bowl and set aside.
- Strain: Wrap the grated vegetables up in cheesecloth, tie into a ball and squeeze all of the juices out over the sink or a bowl. If you don’t have cheesecloth, you can use clean paper towels to squeeze as much liquid out as possible. Don’t skip this step, otherwise your latkes won’t be crispy.
- Mix: Add the strained vegetables, eggs and remaining ingredients to a large bowl and mix to combine well.
- Form: Using your hands, form about 8 latkes pressing the ingredients together tightly.
- Cook: Add the olive oil to a large skillet and warm over medium heat until it shimmers. Place half of the latkes in the skillet at a time and cook for about 4 minutes on each side until nicely browned.
- Enjoy: Serve the latkes with a side of beet kraut or regular sauerkraut, and sour cream if desired.