Sweet Potato Latkes

Substituting sweet potatoes for russet potatoes turns out colorful latkes with the distinctive sweet yet earthy taste of this root vegetable. Applesauce is a classic topping, as shown in the photo, but the mild-sweet flavor of the potatoes makes it easy to alter the recipe to your preferences. Sour cream and smoked salmon, for example, add a delightful contrast in flavor and texture. Paired with brown sugar and toasted walnuts, the latkes become a warm winter treat. Topping them with fig jam and a bit of your favorite blue cheese results in an easy appetizer that’s suitable for even the most elegant of cocktail parties.

Ingredients:

For the latkes:

  • 2 lb. (1 kg) sweet potatoes, peeled
  • 1 yellow onion, peeled, ends trimmed and halved lengthwise
  • 2 eggs, lightly beaten
  • 1 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 cup (1 1/2 oz./45 g) all-purpose flour

  • Olive oil for frying

Directions:

Preheat an oven to 250°F (120°C). Line a baking sheet with paper towels.

To make the latkes, using the fine grating attachment of a food processor, grate the sweet potatoes and the onion into a bowl. Transfer the mixture to a kitchen towel and squeeze to remove the excess liquid.

In a large bowl, beat the eggs with salt and pepper. Add the grated sweet potatoes and onion and the flour and toss to thoroughly combine.

In a large fry pan over medium heat, pour olive oil to a depth of 1/2 inch (12 mm). Heat the oil until almost smoking. Working in batches, drop the batter into the oil, using 1 heaping Tbs. per latke. Press down on the latkes with the back of a spatula and cook until crisp and golden brown, 3 to 5 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep them warm in the oven while cooking the remaining latkes.

Transfer the latkes to a serving platter and serve immediately. Makes about 3 dozen latkes; serves 12.

Williams Sonoma Test Kitchen