If you are a fan of sweet potatoes, you will definitely like these easy sweet potato latkes. It is a very quick and straightforward, but really tasty recipe.
Sweet potatoes are extremely underrated in my opinion. Personally, I like to cook dishes with them and am always looking forward to new and interesting recipes.
In addition to being very tasty, sweet potatoes are healthy as well. For example, they contain beta carotene, which protects cells from damage and protects the skin, eyes, or mucous membranes. It helps increase immunity too.
Sweet potatoes also contain magnesium and potassium, which have a positive effect on heart activity or reduce blood pressure and the risk of heart disease.
If you like this amazing vegetable, this sweet potato and goat cheese frittata is certainly worth trying.
In case you don’t eat them often, I recommend including them in your diet.
How to make sweet potato latkes
As with regular potato latkes, preparing them is always easy. First of all, you need to make the mixture. In a larger bowl, mix the grated sweet potatoes (on the coarser side of the grater) with the eggs, onion, garlic, cheese, and spices.
Add the flour gradually so that the dough does not become too thick. Sweet potatoes release much less liquid than regular potatoes. Therefore, if the mixture seems too thick, add some water or another egg.
Prepare a large pan that will fit as many latkes as possible. Add enough oil to cover the entire surface of the pan. You can use vegetable or sunflower oil.
Wait for the oil to get relatively hot. Then start adding a spoonful of the mixture. I like sweet latkes rather small. A larger spoon is enough for one latke.
When frying, don’t forget to have kitchen paper ready to place your finished latkes on. It absorbs excess oil.
Oven baked sweet potato latkes
Like zucchini pancakes, you can also make easy sweet potato latkes in the oven. In this case, preheat the oven to 410 °F (or 210 °C). Then place a spoonful of mixture per one latke on a baking sheet lined with baking paper and shape them into latkes.
Bake for about 20 minutes. After 10 minutes you can flip the pancakes so they get a nice golden color on each side.
The specific sweet taste of sweet potatoes goes perfectly with sour cream. You can’t forget the sour cream!
Tips for the best sweet potato latkes recipe:
- Parmesan not only gives the latkes an excellent taste, but also a better texture. However, if you don’t have parmesan cheese available, you can skip it or use a different cheese.
- You can swap regular flour for spelt flour.
- If you don’t have dill, it is good to use fresh parsley too.
- You can also add dried marjoram to the mixture.
Easy Sweet Potato Latkes
- Total Time: 25 minutes
- Yield: 4 servings 1x
If you’re looking for an interesting use of sweet potatoes, easy sweet potato latkes are the recipe you have to try! They are quick to make and absolutely delicious.
- 400 g of sweet potatoes (grated)
- 1 small onion (finely chopped)
- 1 garlic (minced)
- 2 eggs
- 1 to 3 tablespoons plain flour
- 50 g of parmesan cheese
- 1 teaspoon chili powder (optional)
- Salt and black pepper to taste
- 4 tablespoons sunflower oil (for frying)
- 200 ml sour cream (for serving)
- Bunch of fresh dill (for serving)
- First, prepare the dough. Peel the sweet potatoes and grate them on the coarse side of the grater. Place in a bowl along with the finely chopped onion and minced garlic.
- Then add two eggs, grated parmesan cheese, chili powder, and flour. Season with salt and black pepper. Mix well.
- In a larger pan, heat the sunflower oil and add a nice tablespoon of the mixture to the edge of the pan. Form into a latke and repeat until the pan is filled with smaller latkes.
- Fry together for about 6 minutes (3 minutes on each side). Their beautiful golden color will tell you if they are ready.
- Have kitchen paper ready to place your finished latkes on. It absorbs excess oil.
- Repeat this process until you have used all of the dough. Serve with some sour cream and freshly chopped dill.
Instead of a yellow onion, you can also use spring onions. In this case, use two to three spring onions (depending on their size).
Sour cream is a must!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Jewish
- Serving Size: 4 servings , Amount per serving:
- Calories: 403
- Sugar: 1.9g
- Sodium: 480mg
- Fat: 24.2g
- Saturated Fat: 9g
- Carbohydrates: 37.9
- Fiber: 5.3g
- Protein: 11g
- Cholesterol: 110mg
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