Sweet Potato Latkes (Sweet Potato Pancakes)

Joan Hunt

By
@vegancook

Shredded sweet potatoes stand in for russets in this version of potato pancakes, and puréed sweet potatoes replace eggs to make the recipe vegan. Starchy, dry-fleshed sweet potatoes, such as Okinawan or boniato, work best. If you use a moist, extra-sweet type, such as Beauregard or garnet, keep a close eye on the latkes while they cook—the potatoes’ high sugar content may make the latkes burn if they’re cooked just a moment too long. Serve with Vanilla Applesauce and vegan sour cream.


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Rating:

Comments:

Serves:

Serves 6

Method:

Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yum! I'm a fan of potato pancakes and love how sweet potatoes are used in this recipe. These are savory and super easy to make. A great holiday side dish!

Ingredients

1/4 c
baked, puréed sweet potato
1 1/4 lb
sweet potatoes, peeled and shredded
1/2 c
grated onion
1/4 c
all-purpose flour
1/2 tsp
salt
1/4 tsp
ground black pepper
4 tsp
canola oil, divided

Directions Step-By-Step

1
Combine sweet potato purée, shredded sweet potatoes, onion, flour, salt, and pepper in bowl. Shape into 1/4-inch-thick patties.
2
Heat non-stick skillet over medium-high heat. Coat pan with cooking spray; add 1 tsp. oil. Add 3 patties. Cook 3 minutes; flip, and cook 2 minutes more, or until browned on both sides. Drain on paper-towel-lined plate. Repeat with remaining oil and patties.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Collection: Festive Feasts
Other Tag: Healthy