sweet potato latkes (sweet potato pancakes)
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.
Blue Ribbon Recipe
These vegan sweet potato latkes are full of the natural sweet potato flavor and onion adds just a touch of bite to them. There's no egg holding these together. Mashed sweet potato and flour do that. Once fried, there is a slight crunch on the outside and like a hash brown inside. They're delicious even if you're not following a plant-based diet. If you're vegan, serve with a little applesauce on the side. If not vegan, then sour cream would be delish.
Ingredients
- 1/4 cup baked, pureed sweet potato
- 1 1/4 pounds sweet potatoes, peeled and shredded
- 1/2 cup grated onion
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 teaspoons canola oil, divided
How To Make sweet potato latkes (sweet potato pancakes)
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Step 1Combine sweet potato puree, shredded sweet potatoes, onion, flour, salt, and pepper in a bowl. -
Step 2Shape into 1/4-inch-thick patties.
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Step 3Heat non-stick skillet over medium-high heat. Coat pan with cooking spray; add 1 tsp. oil. Add 3-4 patties (depending on pan size). Cook 3 minutes.
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Step 4Flip and cook 2 minutes more or until browned on both sides. Repeat with remaining oil and patties.
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