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.
Nutrition
Notes
Storage: Refrigerate leftover latkes in an airtight container for up to 3 days. Reheat them in a 350°F (175°C) oven, toaster oven or air fryer until hot and crisp again. The microwave works in a pinch, but they won't be as crispy.
Extra crispy: Use cornstarch instead of flour for a crisper exterior.
Flavor variations: Add a pinch of smoked paprika or cayenne for a savory kick. For a slightly warmer flavor, try a very small pinch of cinnamon with the black pepper.
