Make Ahead

Spiced Sweet Potato Latkes with Yogurt

November 21, 2010
1 Ratings
  • Makes 32 small latkes
Author Notes

I learned how to make potato pancakes in the kitchen of my German aunt. While this version strays from her traditional kartoffelpuffer, I am reminded of her standing at the counter, grating potatoes and then onions, every time I make them. I have opted to dice rather than grate the onions because it is a little less labor-intensive. 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. —theyearinfood

What You'll Need
  • 3 cups grated sweet potatoes
  • 1 cup finely chopped onion (about 1 medium onion)
  • 2 eggs, lightly beaten
  • 3 tablespoons flour
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon mild paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground chipotle
  • 2/3 cup Greek yogurt
  • oil for cooking
  1. Preheat oven to 200 degrees.
  2. Mix together the sweet potatoes, spices and flour in a large bowl with a fork. Blend in the eggs and mix thoroughly.
  3. Heat 3 tablespoons oil in a skillet over medium heat. When skillet is hot and oil begins to shimmer, begin cooking latkes.
  4. Measure a generous tablespoon of the sweet potato mixture and spoon into skillet. Place four pancakes in skillet per round, flattening each with a fork.
  5. Brown latkes for about four minutes per side, until golden brown, and place on a paper towel to drain. Add more oil to the skillet, in tablespoon increments, as needed. Allow oil to warm again before working with next batch.
  6. If you find that the mixture is a little wet, gently squeeze out excess moisture with fingers or the back of a spoon.
  7. Keep cooked latkes in warmed oven until ready. Serve warm, adding a dollop of yogurt to each.
Contest Entries

See what other Food52ers are saying.

  • Rita Banci
    Rita Banci
  • Lizthechef
  • Kitchen Butterfly
    Kitchen Butterfly
  • theyearinfood

10 Reviews

Rita B. November 25, 2010
Wonderful recipe! And yes, the picture is amazing!!
theyearinfood November 28, 2010
Thanks Rita!
cbear1984 November 23, 2010
This looks great. I'm going to have to try it.
ooopic November 26, 2010
I'm going to have to try it.
theyearinfood November 28, 2010
Hope you enjoy!
Lizthechef November 22, 2010
The crisp was delicious - had it for breakfast this morning too!
Kitchen B. November 22, 2010
An amazing photo - the lighting is perfect, really sets the food up for eating. Love the fork too
theyearinfood November 22, 2010
Thanks so much, Kitchen Butterfly!
Lizthechef November 21, 2010
Another great recipe - your crisp is in the oven right now! So happy you used sweet potatoes...
theyearinfood November 22, 2010
Sweet potatoes redeem them a little bit in terms of health, yes? Hope the crisp was wonderful!