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Lilly’s Table

 
 
© Lillys-Table.com Photo of Sweet Potato Latkes
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Sweet Potato Latkes

 

These shredded sweet potato pancakes are perfect with a savory or sweet topping. A traditional dollop of sour cream and applesauce is nice as is savory smoked salmon or sweet pecan butter. These make ahead nicely as well. Unlike regular potato latkes, I do not salt these as there isn’t a lot of excess liquid in sweet potatoes. Makes these latkes a tad easier!

Ingredients

  • 1 lb sweet potato, peeled
  • 1 egg
  • ¼ cup flour, white, whole wheat or brown-rice flour work
  • 1 teaspoon salt
  • ½ cup vegetable oil (high heat)
  • ¼ cup sour cream, or creme fraiche, optional

Serving Size: 4 People

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Preparation Instructions

Grate the sweet potato into long shreds with a box grater or using the grate attachment in a food processor.

In a large bowl, whisk together the egg, flour and salt. Fold in the shredded sweet potatoes.

In a skillet over medium heat, pour in enough oil to generously coat the bottom. Once it is shimmering, dollop in the sweet potatoes. Sear for a few minutes until golden, flip over and sear on the other side until properly golden and delicious.

Keep warm in an oven set at low heat or cool and store to be enjoyed later.

To heat the next day, preheat the oven to 375. Spread the latkes on a baking sheet and bake for about 10-15 minutes until hot in the center. Flip at least once during the baking process. This will keep each side crispy.

Serve with a dollop of the sour cream or creme fraiche.