Spiced Sweet Potato Latkes with Yogurt

Name: Spiced Sweet Potato Latkes with Yogurt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 32
Cuisine: Jewish
Ingredients: 3 cups sweet potatoes, grated; 1 cup onion, finely chopped (about 1 medium); 2 eggs, lightly beaten; 3 tablespoons all-purpose flour; 1 teaspoon black pepper; 1 teaspoon sea salt; ½ teaspoon paprika; ½ teaspoon garlic powder; ¼ teaspoon ground cinnamon; ¼ teaspoon ground chipotle; ⅔ cup Greek yogurt; oil for cooking

Recipe GLPR131aa55bd7d8d0

Jewish

Appetizer

40 min

19 cal

Servings: 32

Stovetop

SNAP eligible

Crispy pan-fried sweet potato pancakes infused with warming spices like cinnamon and chipotle, served alongside creamy Greek yogurt. These golden latkes deliver a perfect balance of sweet and savory flavors, making them an ideal side dish or light main course.

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Ingredients

3 cups sweet potatoes, grated

1 cup onion, finely chopped (about 1 medium)

2 eggs, lightly beaten

3 tablespoons all-purpose flour

1 teaspoon black pepper

1 teaspoon sea salt

½ teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon ground cinnamon

¼ teaspoon ground chipotle

⅔ cup Greek yogurt

oil for cooking

Directions

Place the grated sweet potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This step is essential for achieving crispy latkes.
In a large mixing bowl, combine the squeezed sweet potatoes with the finely chopped onion.
Add the lightly beaten eggs to the sweet potato mixture and stir well to combine.
In a small bowl, whisk together the flour, black pepper, sea salt, paprika, garlic powder, cinnamon, and ground chipotle.
Sprinkle the spice mixture over the sweet potato mixture and fold gently until all ingredients are evenly distributed.
Heat a large skillet or griddle over medium-high heat and add enough oil to coat the surface.
Once the oil is hot, working in batches to avoid overcrowding, drop spoonfuls of the sweet potato mixture onto the skillet and gently flatten each portion into a round patty approximately 2-3 inches wide.
Cook each latke for 3-4 minutes on the first side until golden brown and crispy.
Carefully flip each latke and cook for an additional 3-4 minutes on the second side until golden brown and cooked through.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Keep warm while cooking the remaining batches.
Serve the warm latkes with a dollop of Greek yogurt on the side for dipping or topping.

Comments

Grocery List Plus Editorial Staff4.5

This recipe checks most boxes for a North Carolina kitchen: sweet potatoes are local and cheap year-round, and all other ingredients are stocked at any major chain from Walmart to Harris Teeter. The cost per serving is genuinely low—roughly 20 to 25 cents, driven by potatoes and eggs rather than specialty spices. The stated 40 minutes is honest if you have a mandoline; hand-grating the sweet potatoes will add 10 to 15 minutes and tire your forearms. The main drawback is yield: 32 latkes is a lot of pan work for a weeknight, and while they reheat reasonably well in a 350-degree oven, they're best fresh and crispy, making this better suited to meal prep or a weekend project than a Tuesday dinner.