For a twist on the classic potato latke, swap russets for colorful sweet potatoes.
These slightly sweet but mostly savory latkes are crispy and delicious, especially with sour cream.
In my family, you were either strictly a sour cream latke-lover or team applesauceyou couldnt be both.
Simply Recipes / Micah Siva
My mother would makehomemade applesaucejust for Hanukkah, and I grew up topping my crispy latkes with it.
Why Use Sweet Potatoes?
These latkes are what happens when a Hanukkah classic meets your favorite holiday sweet potato side dish.
Simply Recipes / Micah Siva
Place your grated potatoes and onion into a clean kitchen towel and wring out any excess moisture.
Dont skip this step!
If it falls apart, try adding another tablespoon of flour to the remaining mixture.
Simply Recipes / Micah Siva
Time Saving Tips
you’re able to save some time and skip peeling the sweet potatoes.
Theres nothing wrong with potato skinin fact, its full of nutrients!
Shredding potatoes and onions in a food processor make for quick and easy latkes.
Simply Recipes / Micah Siva
These latkes are bound with eggs and flour, which help the potato pancakes hold their shape.
Or try serving these latkes as the base for your nexteggs Benedict(thank me later!).
Make It Ahead
Even though theyre pan-fried, latkes can be made in advance.
Simply Recipes / Micah Siva
After frying, place the latkes on a foil-lined baking sheet in a single layer.
Cover with plastic wrap and keep in the fridge for up to a day.
To reheat, bake in the oven at 350F for 6 to 8 minutes, or until crisp.
Simply Recipes / Micah Siva
Alternatively, freeze the baking sheet and reheat at 450F for 5 to 7 minutes.
Line a baking sheet with paper towels.
Peel the sweet potatoes (if desired) and onion.
Simply Recipes / Micah Siva
To shred with a food processor:quarter the potatoes and onion.
Attach the shredding disc to the food processor and shred the vegetables.
If the onion is difficult to grate, slice it very thinly instead.
Simply Recipes / Micah Siva
Combine the shredded potato and onion and place on a clean kitchen towel.
Wring out as much excess liquid as you’re able to, squeezing tightly.
How much liquid you get will depend on how moist your sweet potatoes are.
Simply Recipes / Micah Siva
Transfer the wrung-out grated potato and onion to a large bowl.
Add the flour, eggs, garlic powder, salt, and pepper and mix to combine.
Heat 1/2 inch of oil in a heavy, tall-sided, large skillet over medium-high heat.
Simply Recipes / Micah Siva
The oil is hot enough when you add a piece of potato to the pan and it immediately bubbles.
Space out about 4 latkes depending on the size of the pan.
Fry until brown and crisp, 3 to 4 minutes, and carefully flip.
Fry until cooked through, browned, and crispy on all sides, 3 to 4 more minutes.
Transfer the latkes to the lined sheet pan as you cook, keeping them warm in the oven.
Dont overcrowd the pan.
Ensure you have at least an inch between each one.
Serve with sour cream.
Leftovers will keep in the fridge for up to a day.
