Here’s the brilliant thing about latkes: Everyone loves them. Whether you’re celebrating Hanukkah or simply a potato enthusiast, latkes are the perfect addition to every meal. They’re just as stunning on the breakfast counter as they are as your holiday centerpiece, and are certain to bring family and friends together in the sweetest way possible.
With these sweet potato latkes, you get the best of all umami worlds: The dense, mellow sugar of purple sweet potatoes, the earthy tang of onion, and the rootsy power of thyme infused apple sauce. Did I mention the creme fraiche on top? Use sour cream if you prefer, but the thick richness of creme fraiche lends itself particularly well to these potato pancakes.
I chose to use vibrant purple sweet potatoes here, but yams or regular sweet potatoes will serve you just as well.
Happy Hanukkah, and happy holidays, to all!
By Lily Diamond
- 2 1/2 pounds purple or regular sweet potatoes
- 1 onion
- 1/2 cup flour
- 3 eggs
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup oil for baking
- 3 apples, cored and peeled
- 2 teaspoons fresh thyme leaves
- 2 teaspoons honey
- pinch sea salt
- squeeze lemon juice
- 1/3 cup creme fraiche or sour cream
Preheat oven to 400ºF. Line a large, rimmed baking sheet with parchment paper.
Peel potatoes and discard outer layer of onion. Grate potatoes and onion separately, using a food processor or the largest holes on a stand grater. Squeeze any liquid out of potatoes (there won’t be much, sweet potatoes are pretty dry). Squeeze excess liquid out of onion. Mix grated potato and onion in a large bowl.
In a separate bowl, mix flour, sea salt, pepper, and baking soda to incorporate. And in another small bowl, whisk the eggs.
Pour beaten eggs into potato and onion mixture and combine. Gradually add dry ingredients until they’re fully incorporated throughout.
Pour 2/3 of the oil onto the parchment-lined tray, so that there’s enough oil to move around on the tray. Place in oven for 5 minutes to preheat, keeping a watchful eye on the oil and the paper (no grease fires!). Remove from oven and use a pastry brush to evenly distribute oil across all areas of the tray. Add more oil if need be.
Scoop latke mixture onto the preheated tray in 1/4 or 1/3 cup scoops, depending on how large you like your latkes. Pat down so they’re about 1/2” thick. Brush the top of each latke with the reserved oil.
Bake for 15-20 minutes, until the bottoms are crisp. Then flip the latkes, rotate the tray, and bake another 15-20 minutes.
Remove latkes from heat and place in a single layer on a paper towel. Let drain a few minutes, then serve immediately with thyme apple sauce (instructions follow) and creme fraiche or sour cream.
While the latkes bake, heat apple sauce with slightly crushed fresh thyme leaves in a small sauce pan over low heat. Stir occasionally, heating until the sauce becomes aromatic, about 7 minutes. Remove from heat and set aside.
- Total Fat
- Saturated Fat
- Dietary Fiber