I created this recipe in an effort to recreate a meal I enjoy from a restaurant. White flesh chicken and minimal oil can be used to make it appetizing and somewhat nutritious. Enjoy with white rice after serving!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 large sweet potato, peeled and grated
- ½ onion, grated
- 2 large eggs
- ¼ teaspoon black pepper
- 2 teaspoons olive oil, or more if needed
- ½ teaspoon salt
- 1 cup applesauce
- 1 cup plain nonfat yogurt
Instructions
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
- Fill a bowl with lightly-salted water. Rinse grated sweet potato in the water, and drain into a sieve. Pat grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from grated onion, and place into the bowl with sweet potato. Stir eggs and pepper into mixture until well combined.
- Heat olive oil in a nonstick skillet over medium heat; spoon about 1 heaping tablespoon of the potato mixture per patty into hot oil. Flatten 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 potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 424 mg |
| Sugars | 16 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Simple and tasty. I used green onions because of preference and I think they added more taste than regular onions would have. Served with a dollop of sour cream along side of red snapper and asparagus. Great meal!
The subtle sweetness of the sweet potato was a nice change from traditional Latkes. I did use more oil than prescribed to keep them from sticking to the pan, maybe 1-2 tablespoons. The key to any good Latke is to squeeze out as much liquid as possible (oil and water do not mix). I don’t think paper towels are enough. You really need to use a dish cloth and twist with all your might until no further liquid is expelled. This will give you a very crispy Latke. Interestingly, traditional Latkes usually include flour, but I did not miss it in this recipe. Super easy to make, I will be making these again. It maybe fun to add cayenne to spice it up next time.
We really enjoyed these sweet potato pancakes! I must’ve had a really big sweet potato as I needed 3 eggs. Out of regular onions but had a red onion. I made 6 nice sized pancakes. Used Trader Joe’s wine Infused Sea Salt Grinder (with rose, pink peppercorns and rosemary). Love that product! I topped mine with sour cream, Greek yogurt would be good, too. Served with locally made (just north of Seattle) pork and apple sausages/bratwurst and fried eggs. Wonderful breakfast!!
Teenage kids loved it! But I did substitute cheddar cheese for the feta. Center was a bit gooey so next time I’ll make the patties thinner.
I have been making my own version of these for breakfast for ages, but came across this recipe. Mine didn’t have grated onion and yum, that really makes them good. Also they are good with ras el hanout to spice them, and cooked in coconut oil.
This recipe was delicious! I wanted something sweet and savory for brunch so I went ahead and did it. I added some fresh oregano to the pancakes and mixed the yougurt with maple syrup and some cinnamon and they came out delicious!!! Thank you for this easy recipe!
I did tweak this recipe a little, but it was very tasty! I’m not a huge fan of onions, so I used chopped scallions instead, and I also added some red pepper flakes and parmesan cheese. Overall though, these latkes were delicious!
Very good! Because the onion is grated, it kind of caramelizes as it cooks. I did not serve them with sour cream or applesauce – I topped them with poached eggs and let the runny yolks serve as a sauce. So good! This is a simple recipe with basic ingredients….it tastes exactly like what it is and isn’t masked by a bunch of unnecessary extras.
First attempt at homemade Latkes. I used a full onion and it still seemed undersized compare to the amount of grated sweet potatoes, so I added a 1/4 tsp of onion powder to the mix. It came out yummy. My wife made the standard box mix and the sweet potato version was the favorite by far.
My husband likes these more than potato latkes. I chose to do sweet potato to avoid all the straining (and they’re healthier than potatoes); for that matter, I also used pre-minced onion – great idea! I used three eggs because my sweet potato was really large, but then I had issues with them not binding, so I sprinkled in some matzah meal. I also like the fact that it’s more a pan fry than a deep fry – they ‘re not as horribly (deliciously) greasy as regular latkes. I’ll be making these again for the eighth night of Hanukkah!
The flavor and texture was perfect, but many latkes fell apart during the frying process. I wonder if the addition of a tablespoon of flour would help, or if perhaps reserving and re-introducing the potato starch might be a good idea?
These were SO simple, and SO tasty! This was my first time making any sort of latkes…and when i found a sweet potato one i was sold! When i make these again, i will skip the rinsing in water part . I went the non traditional route and topped mine with some of my roasted garlic Tzatiki sauce. .
Loved these! I also have a potato allergy and have really been missing my potato pancakes but these are awesome! Next time I will try smaller or dehydrated onions. I had used my cheese grater but found the pieces a bit undercooked maybe due to their size. But we all loved these. Will make them again 🙂
These were very yummy! I made them exactly as the recipe went except I didn’t soak the sweet potatoes I just added a bit of salt. I topped it with chanterelle mushrooms sautéed with shallots, olive oil and salt and pepper. Add a dollop of sour cream and totally yummy!!!!!!
I loved them, the flavor very good, next time I think I will up the onion just a little and add garlic. There will be many more next times I am sure. easy and fun to make a colorful tasty addition to any dinner. I served these for dinner with baked chicken and broccoli a smashing success.
I saw this recipe in the Allrecipes magazine and thought I’d give it a try. I found this to be very easy to make; and a nice twist on our regular latkes.
I tasted one from a display of them on the Better Show today with JD Roberto. Nice subtle sweet classic flavor! I’m craving them now.
Easy to make and very tasty. I added one more egg as well as some chopped fresh basil and chopped garlic.. Prior to adding the grated potato to the egg mixture, i microwaved it a few minutes with a few stirs inbetween to make sure it was well cooked. And after forming the patty, I pressed it into a panko/parmesan cheese/salt and pepper mixture. This added good flavor and a yummy crunchy outside. The applesauce idea was great and i squeezed some lemon into the plain yogurt. Will make this again!
There were great! They added a great twist to the traditional latke. Although they were delicious- we still preferred the traditional latke.
These turned out quite tasty. Instead of small ones, I just made 4 large latkes. I didnt’ want to fry them, so I cooked them on my pancakes griddle for about 5 minutes per side and finished them off in the oven. Great taste!
Yum…yum…double yum!! Oh my goodness, this was really good!! Everyone in the family loved it!! Will definitely be making this again and again.