Sweet Potato Latkes Recipe

Sweet potatoes: These are the star of the dish, providing a sweet and earthy flavor. Make sure they are peeled and grated.

Onion: Adds a savory depth to the latkes, balancing the sweetness of the potatoes. Grate it finely.

Eggs: Acts as a binder to hold the latke mixture together. Beat them before adding.

Flour: Helps to give structure to the latkes, ensuring they hold their shape while frying.

Salt: Enhances the overall flavor of the latkes.

Black pepper: Adds a hint of spice and depth to the flavor profile.

Vegetable oil: Used for frying the latkes, giving them a crispy exterior.

When preparing sweet potatoes for this recipe, make sure to squeeze out any excess moisture after grating. This will help the latkes achieve a crispier texture. Use a clean kitchen towel or cheesecloth to wring out the grated sweet potatoes and onion before mixing them with the other ingredients.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when grated, making it a good alternative.

• sweet potatoes - Substitute with carrots: Carrots provide a slightly different flavor but maintain the sweetness and texture needed for latkes.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions, which can complement the sweetness of the latkes.

• onion - Substitute with leeks: Leeks have a mild onion flavor and can add a subtle sweetness and complexity to the latkes.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This mixture acts as a binder similar to eggs.

• eggs - Substitute with applesauce: Use ¼ cup of applesauce per egg. It helps bind the ingredients and adds a touch of sweetness.

• flour - Substitute with almond flour: Almond flour is a gluten-free option that provides a nutty flavor and similar binding properties.

• flour - Substitute with cornstarch: Cornstarch can be used to bind the ingredients and create a crispy texture when fried.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option with a rich flavor that works well for frying.

• vegetable oil - Substitute with coconut oil: Coconut oil has a high smoke point and adds a subtle coconut flavor to the latkes.

• Allow the sweet potato latkes to cool completely on a wire rack to prevent them from becoming soggy.
• Place the cooled latkes in a single layer on a baking sheet lined with parchment paper. This step ensures they don't stick together.
• Transfer the baking sheet to the freezer and freeze the latkes for about 1-2 hours, or until they are solid.
• Once frozen, remove the latkes from the baking sheet and place them in a resealable freezer bag or airtight container. Label the container with the date to keep track of freshness.
• To reheat, preheat your oven to 375°F (190°C). Arrange the frozen latkes on a baking sheet in a single layer.
• Bake for 10-15 minutes, or until they are heated through and crispy. You can also reheat them in a skillet over medium heat with a little vegetable oil for a crispier texture.
• For short-term storage, place the cooled latkes in an airtight container and refrigerate. They will stay fresh for up to 3 days.
• To reheat refrigerated latkes, preheat your oven to 350°F (175°C). Arrange them on a baking sheet and bake for 5-10 minutes, or until they are heated through.
• If you prefer, you can also reheat them in a microwave for 1-2 minutes, though they may not be as crispy as when reheated in the oven or skillet.

• Oven Method: Preheat your oven to 375°F (190°C). Place the sweet potato latkes on a baking sheet lined with parchment paper. Bake for about 10 minutes, flipping halfway through, until they are crispy and heated through.

• Stovetop Method: Heat a small amount of vegetable oil in a non-stick skillet over medium heat. Add the latkes in a single layer and cook for 2-3 minutes on each side until they are warmed and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the latkes in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Microwave Method: Place the latkes on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the latkes on the toaster oven tray and heat for about 8-10 minutes, flipping halfway through, until they are hot and crispy.

• Broiler Method: Preheat your broiler on high. Place the latkes on a baking sheet and broil for 2-3 minutes on each side, keeping a close eye to prevent burning, until they are heated through and crispy.

• Grater: Used to grate the sweet potatoes and onion into fine shreds.

• Mixing bowl: A large bowl to combine the grated sweet potatoes, onion, eggs, flour, salt, and pepper.

• Whisk: Useful for beating the eggs before adding them to the mixture.

• Measuring cups: Essential for measuring out the flour and vegetable oil accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Frying pan: A large pan to heat the vegetable oil and fry the latkes.

• Spatula: Handy for flattening the latkes in the pan and flipping them to ensure even cooking.

• Paper towels: Used to drain the excess oil from the fried latkes.

• Plate: A surface to place the latkes on after frying and draining.

Prep ingredients in advance: Grate the sweet potatoes and onion the night before and store them in the fridge.

Use a food processor: Speed up grating by using a food processor instead of a hand grater.

Batch frying: Fry multiple latkes at once in a large frying pan to save time.

Preheat oil: Ensure the vegetable oil is hot before adding the mixture to reduce cooking time.

Keep warm: Place cooked latkes in a warm oven while you finish frying the rest.