My Crap Kitchen & Des Moines Foodster: Sweet Potato Latkes Recipe

Grate 1 pound of peeled sweet potatoes using a food processor or box grater.

Transfer grated sweet potatoes to a bowl.

Grate an onion using the food processor.

Combine grated sweet potatoes and onion in a clean tea towel and squeeze out excess juice.

Chop a little bit of rosemary and add it to the sweet potato and onion mixture.

Add some flour, some eggs, salt, and pepper to the mixture and mix until it has a loose hash brown consistency.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Test oil temperature by adding a little bit of batter; it should sizzle.

Take heaping tablespoonfuls of the batter and arrange them in the skillet in an even layer.

Fry for about 2 to 3 minutes until golden brown on the first side.

Flip the latkes and cook for another 2 minutes until crispy on the second side.

Remove latkes from the pan and place them on a cookie sheet lined with paper towel on an inverted cooling rack.

Sprinkle with kosher salt while hot.

Serve with sour cream, applesauce, or cranberry sauce.

Equipment Needed

Spice Level:

Dietary