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Sweet Potato Latkes

Serves: Makes 12

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2 sweet potatoes, washed, peeled and grated
1 russet potato, washed, peeled and grated
1 small yellow onion, peeled and grated
1/3 cup all-purpose flour
2 large eggs, lightly beaten
2 teaspoons kosher salt
1 cup vegetable oil
Crème fraiche, for serving


In a large bowl, mix potatoes, onion, flour, eggs and salt until well combined.

Heat the oil in a large skillet over medium heat. Line a large plate with paper towels.

Drop a small amount of batter in the oil; it should sizzle but not smoke when the oil is ready.

Working in batches, spoon 2 tablespoons of batter for each latke into the oil. Cook until golden brown and crisp, 3 to 5 minutes, and then flip with a slotted spatula. Cook until the second side is crisp, about another 3 minutes, then transfer to the prepared plate. Lightly season with salt and repeat with remaining batter.

Serve hot with the crème fraiche.

Photo: Ramona King

About the recipe

Traditionally made with russet potatoes, try making these Jewish potato cakes with sweet potatoes instead. But do make sure to mix in one russet potato — it'll prevent the latkes from getting too dark. You can serve these with apple sauce or sour cream, but the richness and tang of crème fraiche is a fantastic pairing to the sweet spuds.