Food Recipe Collections & Favorites Seasonal Meals Sweet Potato Latkes By Rebekah Peppler Rebekah Peppler Rebekah Peppler is a writer and food stylist with over a decade of experience in culinary journalism. Highlights: * Began her career as a researcher and culinary advisor to CBS News * Spent two years as food editor at the Tasting Table * Became a freelance food writer and stylist in 2010 * Her latest cookbook, À Table, was published in April 2021. * She is currently working on her next, le SUD, to be published in 2024. Real Simple's Editorial Guidelines Updated on December 11, 2014 Print Share Share Tweet Pin Email For the crispiest latkes, remove as much of the liquid as possible from the grated potato mixture and fry in hot, but not smoking, oil. To keep them warm while making the rest of the meal, hold finished latkes on a foil-lined sheet tray in a 350-degree oven. Get the recipe:Sweet Potato Latkes. Photo: Emily Kinni Additional Time: 1 hrs Total Time: 1 hrs Yield: 20 latkes Jump to Nutrition Facts Ingredients 1 large sweet potato, peeled and grated 1 large russet potato, peeled and grated 1 medium yellow onion, grated 2 large eggs, lightly beaten 3 tablespooons all-purpose flour 1 teaspoon Kosher salt, plus more to finish 1/2 teaspoon freshly ground pepper vegetable oil, for frying 1/2 cup sour cream 2 tablespoons finely chopped Italian flat leaf parsley 1 tablespoon finely chopped chives Directions Line a fine mesh strainer with a tea towel and add grated potatoes (sweet and russet) and onion. Squeeze out as much liquid as possible; discard. Transfer the mixture to a large bowl and add the eggs, flour, 3/4 teaspoon salt and 1/4 pepper. Use you hand to mix just until the mixture holds together, adding more flour if necessary. Add enough oil to coat the bottom of a large non-stick skillet. Heat until the oil is hot, but not smoking. Working in batches, measure out 11/2-tablespoon portions of the latke mixture, flatten slightly and add to the skillet, spacing the latkes 1 inch apart. Cook until the latkes are crisp and brown around the edges, 4 to 6 minutes; flip and cook, until crisp and deep golden brown, 4 to 6 minutes more. Transfer to a paper towel-lined plate, sprinkle with additional salt and repeat with the remaining latke mixture, adding few tablespoons of oil between batches. Meanwhile, whisk together the sour cream, parsley, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve the latkes with the herbed sour cream. Print Nutrition Facts (per serving) 80 Calories 5g Fat 7g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 80 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 25mg 8% Sodium 110mg 5% Total Carbohydrate 7g 3% Total Sugars 1g Protein 1g Calcium 14mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.