As much as I love a traditional, hearty latke, these sweet potato latkes are a fun, sweet, twist on your traditional latkes. They still pack a crispy, oily, and salty mouthful that is delightful.
I know I was just raving about this crispy sweet potato hash, and you might be wondering if we eat anything besides sweet potatoes. Well, we do eat a TON of sweet potatoes, so sometimes we have to change it up.
Plus, we’ve done enough Whole30’s and Whole5’s to know we need to add variety to our sweet potato routine. Technically, this would be SWYPO, but hey, we’re all doing our best.
Latkes are traditionally made during Hanukkah, but in the spirit of Judaism, we’ll take any excuse to fry these guys up. Chag sameach!
I’ve been to a few incredibly memorable, (and delicious and drunk) Seder dinners with very close friends. These latkes bring me back to times when we could dine joyfully with friends and family, closer than 6 feet away. I’m hopeful this time will come soon.
During Hanukkah and Passover, my roommate would make us latkes and we’d all help shred and stir, and eagerly watch those potato clusters fry up in the pan. They sizzled and oozed with grease. One year, we made three types – russet potato latkes, sweet potato latkes and zucchini latkes. The zucchini ones were a bit too watery, the russet ones were hearty and starchy, and the sweet potato ones were sweet and delicious.
In my frenzy of shredding sweet potatoes, I decided to bring back those sweet potato latkes. Similar to the hash, they are SO easy to make.
I made these sweet potato latkes with only 2 sweet potatoes, 2 eggs, and 2 green onions.
Oh, and a lot of avocado oil for frying, of course.
These latkes crisp up well in the cast iron. The trick is to have enough oil so that the latkes don’t burn, but also not too much where they get soggy and drenched. Also, make sure your oil is hot, hot, hot before dropping in the potato mixture.
It helps to shred your sweet potatoes the night before. I lay a sealed container with paper towels, and place the shreds on top. This helps prevent soggy latkes, which nobody wants!
I’m sure everyone’s Seder is a bit different this year, but I hope you find a way to enjoy the holiday, virtually with friends and family, and try your own hand at your favorite Passover dishes. Enjoy!
Easy Sweet Potato Latkes
- 2 medium sweet potatoes, shredded
- 2 eggs
- 2 green onions, chopped
- 1/4 cup avocado oil
- 1/2 tsp sea salt
- Shred the sweet potatoes using a food processor. (see note below on doing this overnight)
- Mix sweet potato shreds, eggs, chopped green onions, and salt in a large bowl.
- Heat the avocado oil in a cast iron (or another high smoke point oil). You'll know it's hot when you flick water into the pan and it sizzles.
- Pack a handful of the mixture (about 1/4 cup) in your hands and press into a patty. Place on the cast iron, and flatten slightly with a spatula. Add a few more latkes into the cast iron (mine fits about 4)
- Let the latkes sizzle and crisp up for about 3 minutes. Flip and cook for another 3 minutes.
- Remove from the cast iron and place on a plate with paper towels to allow for excess oil to drain.
- Repeat with the rest of the sweet potato shreds. Since the oil is hot, the next few batches may cook up faster. Feel free to add more oil (and make sure it's hot) in between rounds.
- Serve with sour cream or apple sauce!