Discover the delightful fusion of flavors and textures with these irresistible Sweet Potato and Apple Latkes. More than just a simple side dish, these crispy, golden fritters offer a perfect balance of savory and sweet, making them a fantastic addition to any meal. Imagine the comforting crispiness of a potato pancake beautifully combined with the subtle sweetness of sweet potatoes and the tart brightness of apples, all bound together with traditional matzoh meal. These aren’t just for Hanukkah; their versatility shines whether gracing your Thanksgiving table, serving as a unique offering for Rosh Hashanah, or simply bringing warmth to a cozy weeknight dinner.
For many, latkes are a beloved tradition, especially during Hanukkah. As Amy Traverso, a culinary expert, shares from her experience, these particular sweet potato and apple latkes always disappear first at her annual Hanukkah party. The combination of naturally sweet root vegetables and fruit, enhanced by the subtle oniony zest of shallots, creates an addictive flavor profile that appeals to everyone. A significant advantage of using sweet potatoes in this recipe is their lower water content compared to conventional baking potatoes. This means you can confidently use a food processor for grating, saving you considerable time and effort without the concern of excess liquid ruining the batter’s consistency. This simple tip alone transforms the latke-making process into an enjoyable and less messy endeavor, ensuring perfectly crisp results every time.
Sweet Potato Latkes FAQs
Absolutely! Freezing latkes is a fantastic way to prepare them in advance, especially when anticipating large gatherings or simply wanting to have a quick, comforting meal on hand. To freeze, allow freshly cooked latkes to cool completely to room temperature. Then, arrange them in a single layer on a baking sheet and flash freeze for about an hour until solid. Once firm, transfer them to a freezer-safe bag or airtight container, layering them between sheets of parchment paper to prevent sticking. They can be stored for up to 2-3 months. When ready to serve, simply reheat the frozen latkes in a preheated oven at 325°F (163°C) for 15 to 20 minutes, or until thoroughly heated through and deliciously crispy. This makes hosting effortless and satisfies spontaneous cravings with ease.
For these sweet potato and apple latkes, a firm-tart apple is highly recommended to provide a delightful contrast to the sweetness of the potatoes. Green apple varieties like Granny Smith or Rhode Island Greening are excellent choices due to their crisp texture and bright, acidic flavor, which prevents the latkes from becoming overly sweet. Other suitable options include Honeycrisp for a balance of sweetness and tartness, or Braeburn for its firm flesh and aromatic quality. The key is to select an apple that holds its shape well when grated and offers a vibrant flavor to complement the earthiness of the sweet potato and the sharpness of the shallots.
These sweet potato latkes are incredibly versatile and pair wonderfully with both traditional and unexpected accompaniments. A classic serving suggestion includes a generous dollop of cool sour cream and a side of homemade roasted applesauce, which perfectly complements their warm, crispy texture. For a twist, consider a vibrant cranberry sauce for holiday gatherings, or a savory herb yogurt dip. If you’re hosting a latke bar, as many enthusiasts do, offer a variety of toppings like chives, thinly sliced smoked salmon, a sprinkle of fresh dill, or even a sophisticated fig jam. For those looking to explore a range of flavors, consider preparing an array of latkes, mixing both sweet and savory varieties for a truly unforgettable culinary experience.
More Fantabulous Latkes Recipes
Cilantro-Jalapeño Latkes
Total Time: 1 hr 10 mins
Add a spicy kick to your latkes with this vibrant recipe, combining fresh cilantro and fiery jalapeños for a modern twist.
Cheddar and Potato Latkes
Total Time: 45 mins
Indulge in these cheesy potato latkes, where sharp cheddar adds a savory depth to the classic crispy pancake.
Root Vegetable Latkes
Total Time: 55 mins
Explore the earthy flavors of a medley of root vegetables transformed into crispy, golden latkes perfect for any season.
Potato Latkes with Apple-Date Chutney
Total Time: 1 hr 30 mins
Elevate classic potato latkes with a sophisticated apple-date chutney, adding a sweet and tangy counterpoint.
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Sweet Potato and Apple Latkes
David Leite
Sides, Appetizer
American, Jewish
25 to 30
latkes
248
kcal
40 minutes
30 minutes
1 hour 10 minutes
Equipment
-
Deep-fry or candy thermometer
-
Food processor with grating disk (optional, for speed)
Ingredients
For the best results, always start with fresh, high-quality ingredients. This ensures optimal flavor and texture for your sweet potato and apple latkes.
-
2
pounds
garnet or jewel yams or sweet potatoes,
peeled -
3
large (1 1/2 lbs)
firm-tart apples such as Granny Smiths or Rhode Island Greenings,
unpeeled, cored, and quartered -
8
small to medium
shallots,
peeled -
6
large
eggs,
lightly beaten -
1
cup
matzo meal -
1
tablespoon
coarse kosher salt -
1
teaspoon
freshly ground black pepper -
Vegetable oil,
for frying -
Sour cream and applesauce for serving,
for serving (optional)
Instructions
-
Step 1: Prepare the Oven. Begin by preheating your oven to a gentle 200°F (93°C). This low heat will be crucial for keeping your cooked latkes warm and crisp as you fry subsequent batches, ensuring every latke served is hot and delightful.
-
Step 2: Grate the Vegetables and Fruit. Using the coarse side of a traditional box grater, or for maximum efficiency, a food processor fitted with a medium grating disk, carefully grate the peeled sweet potatoes, unpeeled apples, and peeled shallots. Once grated, gently combine the sweet potato, apple, and shallot mixture in a large mixing bowl. The unpeeled apples add valuable fiber and a rustic texture to the latkes.
-
Step 3: Form the Latke Mixture. To the bowl containing the grated ingredients, add the lightly beaten eggs, matzo meal, coarse kosher salt, and freshly ground black pepper. Use your hands or a sturdy spoon to toss and mix all the ingredients thoroughly until they are well combined. The matzo meal acts as a binder, helping the latkes hold their shape during frying.
-
Step 4: Begin Frying the Latkes. Pour approximately 3/4 inch of vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat. It’s essential to use a deep-fry or candy thermometer to accurately monitor the oil temperature, aiming for 370°F (188°C). Once the oil reaches the correct temperature, scoop about 1/4 cup of the sweet potato mixture and gently place it onto a wide spatula. This method helps keep your hands clean and allows for precise shaping. Carefully press the mixture into a patty about 1/4 inch thick, then gently slide it into the hot oil. Fry 3 or 4 latkes at a time, ensuring not to overcrowd the pan, which can lower the oil temperature and result in soggy latkes. Cook until the edges are beautifully crisp and well-browned, and the undersides are golden, typically 4 to 5 minutes.
-
Step 5: Flip and Finish Frying. With a spatula, gently turn each latke to cook the other side. Continue frying for an additional 2 to 3 minutes, or until the second side is equally golden brown and crispy. Pay attention to the color; a deep golden hue indicates perfect crispness and doneness.
-
Step 6: Drain and Keep Warm (or Freeze). Once fried to perfection, transfer the latkes to a plate lined with paper towels to drain any excess oil. Then, arrange them in a single layer on two baking sheets and transfer them to the preheated oven to keep warm while you continue frying the remaining batches. If you plan to make them ahead, allow the latkes to cool completely to room temperature. Stack them in single layers separated by parchment or wax paper, then place them into resealable plastic bags and freeze. To reheat from frozen, crisp them in a 325°F (163°C) oven for 15 to 20 minutes before serving.
-
Step 7: Serve Immediately. Serve these delicious sweet potato and apple latkes hot, ideally straight from the oven. They are wonderfully complemented by a side of cool sour cream and a generous serving of applesauce, allowing their sweet and savory notes to truly shine. Enjoy!
Tips for Perfect Sweet Potato & Apple Latkes
- Oil Temperature is Key: Maintaining the correct oil temperature (370°F/188°C) is crucial for crispy latkes. If the oil is too cool, the latkes will absorb too much oil and become greasy. If it’s too hot, they’ll burn on the outside before cooking through. A deep-fry thermometer is your best friend here.
- Don’t Overcrowd the Pan: Fry latkes in batches to avoid lowering the oil temperature. Giving them enough space in the pan ensures even cooking and promotes that desirable crispy texture.
- Drain Properly: After frying, immediately transfer latkes to a wire rack set over paper towels. This allows excess oil to drain away, keeping them crisp.
- Consistent Thickness: Aim for uniformly thin patties (about 1/4 inch thick) for even cooking and maximum crispiness.
- The Right Apples: As mentioned in the FAQ, opt for firm, tart apples like Granny Smith to balance the sweet potatoes and hold up well during cooking.
- Preheat Oven for Warmth: Keeping a low oven preheated is essential if you’re making a large batch. This ensures all your latkes stay warm and crisp until it’s time to serve.
Adapted From
The Apple Lover’s Cookbook
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Substitutions
Scale
Summarize
Nutrition Information
Serving:
1
latke
Calories:
248
kcal
Carbohydrates:
20
g
Protein:
3
g
Fat:
18
g
Saturated Fat:
3
g
Monounsaturated Fat:
4
g
Trans Fat:
0.1
g
Cholesterol:
45
mg
Sodium:
301
mg
Fiber:
3
g
Sugar:
4
g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe Testers’ Reviews
Bette Fraser
These sweet potato latkes were an absolute revelation – so incredibly delicious that my family and I devoured every single one, with even my dog getting a small, appreciative bite! The sweet potato truly shines here, offering a nutritious and flavorful alternative to traditional russets that elevates these latkes to a new level. This recipe strikes a perfect harmony between sweet and savory notes, making it a standout. Amy Traverso deserves immense credit for crafting such a flawless and memorable dish!
Tracey G.
As a huge fan of both latkes and sweet potatoes, trying this recipe was an easy decision, and I’m so glad I did! The preparation was incredibly straightforward; shredding all the ingredients together in the food processor saved so much time and effort. The outcome was simply perfect: the outsides of the latkes achieved a beautiful crispness, while the interiors remained wonderfully creamy and delicately sweet. This recipe is definitely a keeper in my culinary repertoire, perfect for any occasion.
Angie Hsing
This sweet potato and apple latke recipe proved to be remarkably easy. The process involved minimal effort: simply throwing all the core ingredients into the food processor, mixing in a few other binders, forming the latkes, and then frying them to golden perfection. The flavor profile was outstanding, with a lovely balance of sweetness from the potatoes and apples, rounded out by the subtle pungency of the shallots. Serving them with sour cream and cinnamon applesauce (for an extra touch of spice) made them even more delightful. My only minor note is to ensure that shallots are finely chopped; my food processor left a few larger chunks that needed a quick hand-chop. Despite this, I will absolutely be making this delicious recipe again.
Sue Epstein
I was thoroughly impressed by the unique and pleasing taste combination of sweet potatoes and apples in these latkes. The recipe truly does work exactly as written, yielding delicious results. However, I found the step of placing the mixture onto a spatula, forming a patty, and then sliding it into the oil to be somewhat unnecessary. I tried it once out of curiosity but found it more efficient to simply drop 1/4 cup of the mixture directly into the hot oil and then gently flatten it with the back of a spoon for a few of the latkes. For the last batch, I even skipped flattening them altogether, as my family enjoys their latkes a bit thicker. Regardless of the shaping method, the latkes were consistently flavorful and a joy to eat.