Sweet Potato Latkes Recipes

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SWEET POTATO LATKES



Sweet Potato Latkes image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 8 latkes

Number Of Ingredients 11

1/2 medium yellow onion
1/2 pound Yukon gold potato, (about 1 large)
1/2 pound sweet potato, (about 1 medium)
2 tablespoons all-purpose flour
1 teaspoon kosher salt
Pinch cayenne
1 large egg, lightly beaten
Vegetable oil
4 teaspoons light sour cream
4 teaspoons beet or regular horseradish
2 to 3 sprigs flat-leaf parsley

Steps:

  • Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.
  • Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.
  • Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the remaining batter.
  • Serve the latkes topped with a small dollop of sour cream and horseradish. Garnish with a parsley leaf. Serve immediately.

Nutrition Facts : Calories 134 calorie, Fat 8 grams, SaturatedFat 1 grams, Carbohydrate 14 grams, Fiber 1 grams, Protein 2 grams

SWEET POTATO LATKES



Sweet Potato Latkes image

Sweet potatoes make delicious fried treats for Hannukah! I like to add a little variety to the traditional latke spread.

Provided by Harriet

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 25m

Yield 8

Number Of Ingredients 7

2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves
2 teaspoons ground cinnamon
¼ cup vegetable oil for frying

Steps:

  • Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
  • In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
  • Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
  • Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!

Nutrition Facts : Calories 68 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 2 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 37.2 mg, Sugar 3.1 g

KERRY'S SWEET POTATO LATKES



Kerry's Sweet Potato Latkes image

A little of the comfort food of days gone by. This recipe is one of those 'special treats' for my family!

Provided by Kerry

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 35m

Yield 4

Number Of Ingredients 8

1 large sweet potato, peeled and grated
½ onion, grated
2 eggs
¼ teaspoon black pepper
2 teaspoons olive oil, or more if needed
½ teaspoon salt
1 cup applesauce
1 cup plain nonfat yogurt

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
  • Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water, and drain into a sieve. Pat the grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from the grated onion, and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.
  • Heat the olive oil in a nonstick skillet over medium heat until it shimmers, and spoon about 1 heaping tablespoon of the potato mixture per patty into the hot oil. Flatten the patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir the potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 37.4 g, Cholesterol 94.3 mg, Fat 5 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 1.1 g, Sodium 424.3 mg, Sugar 15.5 g

SWEET-POTATO LATKES



Sweet-Potato Latkes image

An easy Sweet-Potato Latkes recipe

Categories     Potato     Appetizer     Side     Fry     Hanukkah     Winter     Kosher     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 26 pancakes

Number Of Ingredients 7

1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil

Steps:

  • Stir together potatoes, scallions, flour, eggs, salt, and pepper.
  • Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

SWEET POTATO-APPLE LATKES



Sweet Potato-Apple Latkes image

We livened up traditional latkes by using sweet potatoes and adding tart apples and cinnamon. This Hanukah favorite is ready in only 30 minutes.

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 9

2 medium sweet potatoes, peeled
2 small tart apples, peeled
1/4 cup finely chopped onion
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
Pinch freshly ground pepper
2 eggs, lightly beaten
Canola oil for frying

Steps:

  • In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended.
  • In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.

Nutrition Facts : ServingSize 1 Serving

SWEET POTATO LATKES



Sweet Potato Latkes image

Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 dozen

Number Of Ingredients 11

3 scallions, white and light-green parts only, thinly sliced
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1 1/2 teaspoons coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground pepper
1 1/2 pounds sweet potatoes (about 3 large), peeled and grated on the large holes of a box grater
1 1/2 pounds Yukon Gold potatoes (about 3 medium), peeled and grated on the large holes of a box grater
Peanut oil, for frying
Sour cream and applesauce, for serving

Steps:

  • In a large bowl, combine scallions and eggs. Add flour, salt, ginger, cardamom, and pepper, and stir until incorporated. Add both kinds of potatoes, and toss until combined and evenly coated.
  • Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
  • Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

SWEET-POTATO LATKES



Sweet-Potato Latkes image

Keep a close eye on these latkes while they are frying; the sugar in the sweet potatoes causes them to brown quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 2 dozen

Number Of Ingredients 12

3 scallions, white and light-green parts only, thinly sliced
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1 1/2 teaspoons coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground pepper
1 1/2 pounds (about 3) sweet potatoes, peeled and grated on the large holes of a box grater
1 1/2 pounds (about 3 small) Yukon gold potatoes, peeled and grated on the large holes of a box grater
Peanut oil, for frying
Pink Applesauce for Latkes, for serving (optional)
Sour cream, for serving (optional)

Steps:

  • In a large bowl, combine scallions and eggs. Add flour, salt, ginger, cardamom, and pepper, and stir until mixture is smooth. Add both kinds of potatoes, and toss until combined and evenly coated.
  • Fill a large, heavy-bottom skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; the oil should sizzle upon contact.)
  • Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each pancake. Lightly tamp down to flatten. Cook until golden on each side, 2 to 3 minutes, turning once. Using a slotted spatula, transfer to drain on a paper-towel-lined wire rack, and repeat with remaining batter. Serve immediately with applesauce and sour cream, if desired.

CURRIED SWEET POTATO LATKES



Curried Sweet Potato Latkes image

I first tasted these at a Hanukkah party in Pueblo, Colorado. The first bite got me hooked. I love this unusual take on traditional potato latkes. -Rachel Garcia, Arlington, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 24 latkes.

Number Of Ingredients 13

1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons curry powder
1 teaspoon baking powder
1 teaspoon brown sugar
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
2 eggs, lightly beaten
1/2 cup 2% milk
4 cups grated peeled sweet potatoes
Oil for frying

Steps:

  • In a small bowl, combine the first nine ingredients. Stir in eggs and milk until blended. Add sweet potatoes; toss to coat., Heat oil in a large nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry for 3-5 minutes on each side or until golden brown, adding oil as needed. Drain on paper towels.

Nutrition Facts : Calories 241 calories, Fat 20g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 218mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

CURRIED SWEET POTATO LATKES



Curried Sweet Potato Latkes image

Provided by Joan Nathan

Categories     Milk/Cream     Side     Fry     Hanukkah     Vegetarian     Curry     Sweet Potato/Yam     Kosher     Pescatarian     Tree Nut Free     Soy Free

Yield Yield: 16 three-inch pancakes (D)

Number Of Ingredients 12

1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
1/2 teaspoon cayenne powder
2 teaspoons curry powder
1 teaspoon cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately)
Peanut oil for frying

Steps:

  • 1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.
  • 2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.
  • 3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve.

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Top Asked Questions

How to make latke with potatoes?
Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne.
How do you reheat baked sweet potato latkes?
To reheat the latkes, place them on a parchment paper -lined baking sheet and heat them for about 20 minutes in the oven. Baked sweet potato latkes have beautiful crispy edges and are soft inside. They are irresistible served hot with a big dollop of sour cream and some green onions.
How to cook sweet potatoes in a skillet?
Skillet Directions: In a 12-inch skillet, heat 1/4 cup vegetable oil over medium-high heat. Drop sweet potato mixture by teaspoonfuls into skillet; flatten slightly. Cook 4-5 minutes, turning once, until golden brown; drain on paper towels. Top with sour cream. Garnish with pecans. *Percent Daily Values are based on a 2,000 calorie diet.
How do you cook latke in a skillet?
Heat the 1/4 cup oil in a large cast-iron or nonstick skillet over medium heat. Working in batches, spoon roughly 1/4 cup of the latke batter into the skillet, pressing lightly down to form a pancake shape. Cook, turning once, until golden brown, about 2 to 3 minutes per side. Remove and place on a paper towel to absorb any excess oil.

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