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Sweet Potato Latkes

Sweet, crisp, and bursting with fall flavors, sweet potato latkes are a delicious twist on a Hanukkah favorite. Serve them with sour cream for a sweet and savory combination or applesauce for a truly sweet Hanukkah treat.
Course Appetizer, Sides
Cuisine Jewish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 latkes


  • 1 lb. sweet potatoes, peeled and coarsely grated
  • 4 green onions, coarsely chopped, plus more for garnish
  • 2 large eggs, beaten
  • 1/3 cup matzoh meal
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 pinch of cumin
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. Kosher salt
  • 3/4 cup canola oil
  • sour cream and apple sauce on the side (if desired)


  1. Make sure potatoes are well drained and most of the liquid has been removed. Place them in a large bowl and add the green onions, eggs, flour, salt, pepper, cinnamon, nutmeg, and cumin. Mix until everything is well combined.
  2. In a large, deep non-stick skilled (approx. 12 inches), heat oil over medium-high heat until very hot. Use a large spoon or 1/4 cup measure and spoon latke batter into oil. Flatten into a 3-inch circle with the back of a spoon and reduce heat to medium. Cook until golden, about 1 1/2 minutes on each side.
  3. Transfer latkes to a wire rack with paper towels below, so the towels can absorb any excess oil that drips down. Don't lay latkes flat on the paper towels to absorb the oil--that will cause them to become soggy. Serve with sour cream and apple sauce if desired. .