Kerry's Sweet Potato Latkes

11 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

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

Ingredients

1 large sweet potato, peeled and grated
1/2 onion, grated
2 eggs
1/4 teaspoon black pepper
2 teaspoons olive oil, or more if needed
1/2 teaspoon salt
1 cup applesauce
1 cup plain nonfat yogurt

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Metric US

Original recipe yields 4 servings

Directions

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

Amount Per Serving (4 total)

Calories
217 cal
11%

Carbs
37.4 g
12%

Based on a 2,000 calorie diet

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Reviews (11)

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Karina

Dec. 13, 2010

"Absolutely delicious! I was looking for a sweet potato latkes recipe because I can't have white potatoes due to allergy. I am so glad I found this and tried this recipe! I was eating them as I was ..." See morecooking them and couldn't stop! Fortunately for others, I did not eat all of them up! Thank you for sharing the recipe!"

lani

Apr. 21, 2010

"Fabulous! I followed the recipe exactly as it is the first time and made it with dehydrated onion the second time. I used local (Big Island) purple sweet potatoes I wasn't sure about the quantity of..." See more potatoes to use, so I added the potatoes a dollop at a time to the egg mixture until I had the consistency I wanted. I made it for the girls at book club when I was making French/Jewish (w/ a local twist) meal. It was a big hit, I'm glad there were leftovers for the family!"