Every year, we host a big Hanukkah party for a couple dozen friends, serving four or five different kinds of latkes (potato pancakes) at a time. These sweeter latkes, accented with the oniony bite of shallots, are always the first to go. And here’s a time-saving bonus: Because sweet potatoes contain less water than regular baking potatoes, you can grate them in the food processor without worrying about their releasing too much liquid.–Amy Traverso
Sweet Potato Latkes FAQs
Yes, definitely. You can make batches of latkes in advance and freeze them in anticipation of those times when you need to feed lots of folks faster than you can flip latkes or satisfy a solitary craving on a lazy (or crazy) night. Just rewarm them in a hot oven until crispy.
The author prefers a green, firm-tart apple here. Rhode Island Greening and Granny Smith would both make excellent choices.
These sweet potato latkes are wonderful when served with homemade roasted applesauce and a big dollop of sour cream. If you want to make several types of latkes, as the author suggests, see below for other recipes.
☞ Like latkes? Try these recipes:
- Cilantro-Jalapeño Latkes
- Cheddar and Potato Latkes
- Root Vegetable Latkes
- Potato Latkes with Apple Date Chutney and Cinnamon Sour Cream
Sweet Potato and Apple Latkes
- Deep-fry or candy thermometer
- 2 pounds garnet or jewel yams or sweet potatoes, peeled
- 3 large (1 1/2 lbs) firm-tart apples such as Granny Smiths or Rhode Island Greenings, unpeeled, cored, and quartered
- 8 small to medium shallots, peeled
- 6 large eggs, lightly beaten
- 1 cup matzo meal
- 1 tablespoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- Vegetable oil, for frying
- Sour cream and applesauce for serving, for serving (optional)
- Preheat the oven to 200°F (93°C).
- Using the coarse side of a box grater or a food processor fitted with a medium grating disk, grate the potatoes, apples, and shallots. Toss the grated sweet potato, grated apples, and shallots together in a large bowl.
- Add the eggs, matzo meal, salt, and pepper and toss to mix well.
- Pour 3/4 inch oil into a skillet over medium-high heat. When the temperature reaches 370°F (188°C), scoop 1/4 cup of sweet potato mixture from the bowl and then gently drop the mixture onto a wide spatula. (The point here is to keep your hands as clean as possible.) Press the sweet potato mixture into a patty about 1/4 inch thick, then gently slide the pancake into the hot oil. Cook 3 or 4 pancakes at a time (do not crowd the pan) until the edges are crisp and well browned and the undersides are golden brown, 4 to 5 minutes.
- Gently turn the latkes and cook until the other side is golden brown, 2 to 3 minutes longer.
- Transfer the pancakes to paper towels to drain briefly, then arrange in a single layer on 2 baking sheets. Keep the latkes warm in the oven while you cook the remaining pancakes. (You can instead cool the latkes to room temperature, then stack them in single layers between sheets of parchment or wax paper, and freeze them in resealable plastic bags. Crisp in a 325°F (163°C) oven for 15 to 20 minutes before serving.)
- Serve the latkes hot with sour cream and applesauce on the side.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
These sweet potato latkes were so delicious that we ate every last one (although I did share one with my dog). The sweet potato is such a nutritious and often overlooked substitution for a russet and it made these latkes sing.
This recipe was a perfect combination of sweet and savory. Kudos to Amy Traverso for a perfect recipe!
I love latkes and sweet potatoes, so this was a no-brainer for me. It was so easy to shred all of the ingredients together in the food processor. The outsides of the latkes were crisp, while the insides remained creamy and sweet. Definitely a keeper recipe!
This sweet potato and apple latke recipe was so easy—throw everything into the food processor, mix in a few other ingredients, form the latkes, and fry. The balance of sweet with tart rounded out by shallots was great, made even better by sour cream and applesauce (I used cinnamon applesauce for a little extra spice.)
The only thing to watch out for is grating the shallots in the food processor. It left some large chunks which I had to pull out and chop up. I will definitely make this again.
I liked the taste combination of sweet potatoes and apples.
The recipe does work as written, however, I think it was unnecessary to place the mixture on a spatula, make a patty, and then slide it into the oil. I did this once because the recipe requested it. For the remaining mixture, I gently dropped 1/4 cup of the mixture into the oil and flattened it a little for a few latkes, then for the last ones I just dropped the batter in without flattening it since we like our latkes a little thicker.
The results were delicious.