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.
Nutrition
Notes
No food processor: Grate the sweet potatoes and onions by hand using a box grater instead (use the largest set of holes).
To make kosher latkes: Substitute matzo meal or gluten free matzo meal for the flour.
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.
