BrokeAss Gourmet

BrokeAss Gourmet

Sweet Potato Latkes

  • Prep Time 0:15
  • Cook Time 0:10
  • Estimated Cost $4
  • 22 Comments

I love potato latkes for Hanukkah, but I love sweet potato latkes even more! They are sweeter and when their exteriors are caramelized, there is just nothing better. Here, I omit the traditional flour, and instead rely on the power of hot cooking oil (I use coconut, since its flavor is so wonderful with sweet potato) to keep the latkes cohesive (this also makes them paleo and lower in carbs than traditional latkes).

Like their regular potato counterparts, sour cream and applesauce make great toppers for these, but they're also wonderful as the base of eggs benedict. Just top your cooked latkes with poached (or fried) eggs and hollandaise sauce for an easy and unique brunch.

Ingredients

  • 1 lb garnet yams, grated (I like to leave the peel on) $2
  • 1/2 medium onion, grated $0.50 for a whole onion
  • 2 eggs, lightly beaten $1.50 for 6
  • 1 tsp salt Pantry
  • 1/2 tsp black pepper Pantry
  • coconut or vegetable oil, for frying Pantry

Recipe Serves 6-8

Directions

  1. Preheat oven to 250 degrees F. 
  2. In a large mixing bowl, combine grated yams, onion, egg, salt and pepper. Stir well to combine.
  3. Pour enough oil into a large nonstick or cast iron frying pan to come up to about 1/4 inch. Heat over medium-high heat until viscous.
  4. Form about 3 tbsp of sweet potato mixture into a ball and flatten it gently between your palms. 
  5. Slide it into the oil, and repeat with the remaining mixture, working in batches, so as to leave room between the latkes as they cook. 
  6. Drain cooked latkes on paper towels, and transfer to an ungreased baking sheet and keep warm in the oven until ready to serve.

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What They're Saying

Kate Moore, on Dec 21, 08:34 PM, wrote:

We made these tonight as the holiday season has left us fitting squarely into the “Hella Broke” category. Easy (aside from the arm-wrenching pain of grating the potatoes) and super delicious, and all we had to buy were the potatoes! Thanks :)

jessica, on Dec 27, 09:48 PM, wrote:

i made my latkes this weekend with jalapenos, soooooo good!

Lauren, on Jan 9, 12:02 PM, wrote:

I made these this weekend and ate them with the orange-cardamom applesauce; the latkes by themselves were good and the addition of the applesauce made the experience even better. I had seen this latke-applesauce pairing on menus but never understood it until now.

vivavideoapp.net, on Jun 10, 07:50 AM, wrote:

Delicious!

Gmail sign in, on Oct 12, 11:51 PM, wrote:

I also like sweet potato latkes, really easy to make and eat in late afternoon. Thank you for the recipe.

head way writers, on Dec 2, 03:51 AM, wrote:

Peel and mesh potatoes on a crate grater like you would carrots on the off chance that you were making carrot cake. Put ground sweet potato in a vast bowl and include beaten eggs, shape hotcakes with the potato blend then straighten and broil in oil for around three minutes for each side until brilliant.

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Johny Thomas, on Mar 3, 12:33 PM, wrote:

I like yams latkes, quite simple to create and eat at the end of mid-day. Appreciate the recipe.

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herp, on May 17, 12:13 AM, wrote:

Is there any recommendation of non sticky wok brand for this cooking?

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