Sweet Potato Latkes Recipes

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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

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.

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.

POTATO, SWEET POTATO, AND ONION LATKES



Potato, Sweet Potato, and Onion Latkes image

Here is a twist on the classic Hanukkah latke using potato, sweet potato, and onion. For more variations using carrots and parsnips, or onions and horseradish, see below.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 dozen 2-inch latkes

Number Of Ingredients 8

1 all-purpose potato or Yukon Gold potato (about 10 ounces), peeled
1 sweet potato (about 10 ounces), peeled
1/4 large white onion, peeled
1 large egg, room temperature
2 tablespoons all-purpose flour
1 teaspoon salt, or more to taste
1/4 teaspoon freshly ground black pepper
Vegetable oil, for frying

Steps:

  • Grate potatoes and onion using the largest holes of a four-sided grater. Combine in a small bowl; add egg, flour, salt, and pepper, and stir well to combine.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls into the pan, and cook until golden brown around the edges, about 3 minutes. Turn latkes over, press lightly with a spatula, and cook about 3 minutes more. Continue cooking latkes in batches until batter is used up. Serve with applesauce or sour cream.

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

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