Spiced Sweet Potato Latkes from The Year in Food
Kimberley Hasselbrink is the San Francisco-area lifestyle photographer behind The Year in Food, a popular recipe blog featuring striking images and tempting dishes. She’s also the author of Vibrant Food, a cookbook that celebrates ingredients, meals, and colors of each season. Below, Hasselbrink shares her recipe for sweet-and-spiced latkes.
Photo: Kimberley Hasselbrink
Spiced Sweet Potato Latkes
Serves 8-10
I first learned how to make potato pancakes in the kitchen of my German aunt. While these are by no means her traditional kartoffelpuffer, I am reminded of her kitchen every time I make them. Their smaller size makes for a perfect appetizer or snack at a party. And serving them with a tangy yogurt instead of cream makes them a little bit healthier.
3 cups grated sweet potatoes
1 cup finely chopped onion
3 Tbsp. flour
1 tsp. ground black pepper
1 tsp. sea salt
1/2 tsp. mild paprika
1/2 tsp. garlic powder
1/4 tsp. cinnamon
1/4 tsp. ground chipotle
2 eggs, lightly beaten
Vegetable oil for cooking
2/3 cups Greek yogurt
Preheat oven to 200 degrees F. Mix together the sweet potatoes, spices and flour in a large bowl with a fork. Add the eggs and mix thoroughly.
Heat 3 tablespoons oil in a skillet over medium heat. When skillet is hot and oil begins to shimmer, begin cooking latkes. Measure a generous tablespoon of the sweet potato mixture and spoon into skillet. Place four patties in skillet per round, flattening each with the back of a fork.
Brown latkes for about four minutes per side, until golden brown, and place on a paper towel to drain. Keep cooked latkes in warmed oven until ready. Serve warm, adding a dollop of yogurt to each.
More latke recipes:
Broccoli-cheddar latkes for a cheesy Hanukkah
Two-potato latkes with smoky eggplant relish and persimmon-apple sauce
What’s your favorite latke recipe? Share it below!
