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 or appetizers, you have to try these jicama fries, these Parmesan Brussels sprouts or these dill pickle deviled eggs.
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❤️ Why you'll love this recipe
- Super easy latke recipe
- Delicious twist on traditional latkes
- Great way to eat more fermented foods
- Festive holiday side or anytime treat
- Comfort food at its best
🌿 Ingredients
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.
📝 Instructions
Step 1: Peel the sweet potatoes and chop the onions and potatoes into chunks that can fit through a food processor.
Pro tip: If you don't have a food processor, skip this step and just peel and grate the veggies by hand using the largest set of holes on a box grater.
Step 2: Grate the sweet potato and onions in a food processor using the grater attachment.
Step 3: Whisk the eggs in a separate bowl and set aside. Then, 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.
Step 4: Add the strained vegetables, eggs and remaining ingredients to a large bowl and mix to combine well.
Step 5: Using your hands, form about eight latkes pressing the ingredients together tightly. 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.
Step 6: Serve the latkes with a side of beet kraut or regular sauerkraut, and sour cream if desired.
📋 Substitutions
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
📖 Variations
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
🔪 Equipment
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)
- whisk
- mixing bowls
- cheesecloth or thick paper towels
- large skillet
🍱 Storage
Homemade 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. 🙂
Enjoy!
💭 FAQ
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.
🍳 Recipe
Sweet Potato Latkes with Beet Kraut
Ingredients
Equipment
Method
- 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, skip this step and just peel and grate the veggies 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.
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