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Sweet Potato Latkes

Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight.

  • yield: Makes about 2 dozen

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Ingredients

  • 3 scallions, white and light-green parts only, thinly sliced
  • 2 large eggs, lightly beaten
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pounds sweet potatoes (about 3 large), peeled and grated on the large holes of a box grater
  • 1 1/2 pounds Yukon Gold potatoes (about 3 medium), peeled and grated on the large holes of a box grater
  • Peanut oil, for frying
  • Sour cream and applesauce, for serving

Directions

  1. Step 1

    In a large bowl, combine scallions and eggs. Add flour, salt, ginger, cardamom, and pepper, and stir until incorporated. Add both kinds of potatoes, and toss until combined and evenly coated.

  2. Step 2

    Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)

  3. Step 3

    Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

Source
Martha Stewart Living Special Issues

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Reviews (1)

  • 2 Dec, 2013

    Don't make this recipe!! Every year I make a whole mess o' latkes for my annual Shiksa Chanukah Party. This year, it being Thanksgivvukah, i decided to alter the sacred menu with a Thanksgivvukah mash up, enter the sweet potato latke. I know my way around basic cooking, but these were a nightmare. They did not hold together. and were VERY greasy. It was hard to get the temp of the pan right so that they were cooking and not burning. If you do try them don't make them any bigger than 2T ea