It’s not Hanukkah without latkes, and in our editor’s home, that means using sweet potatoes just like his mom did.
When I think of Hanukkah, I think of my mom’s sweet potato latkes.
Sometime in the ’90s — AKA early in my childhood — she clipped a recipe for “sweet potato pancakes” from the Boston Globe. It quickly started getting modified. Handwritten notes in black, blue, and red pen say things like “triple this” and “shape small by hand.” By 2020, when she sent me a photo of the recipe (so I could make my own at home while avoiding a certain global disease), it also had two Post-it notes attached with more annotations that didn’t fit in the margins. In pencil at the top, there’s another note: “Everyone prefers these!”
And it’s true. Traditional latkes aren’t made with sweet potatoes, at least for most American Jews who enjoy them as part of their Hanukkah tradition. In fact, the recipe right after the original in the Globe is for “traditional potato pancakes.”
But because the four of us unanimously preferred the sweet potato version — which has no author or source listed on the original — it’s the mandatory part of our holiday. I’ll happily have its classic cousin, but the Festival of Lights is incomplete for me without the orange option.
I’ve made this recipe a couple of times since my mom sent it to me in 2020. Last year, we tried making them together, but she admittedly finds the process too tedious and frustrating, and has passed the baton. I’ve made a few tweaks of my own, mostly to improve the structural integrity of the latkes rather than to the ingredients themselves. What you’ll find here is how I make my mom’s sweet potato latkes, as inspired by (but now fairly departed from) that newspaper clipping.
Ingredients for Sweet Potato Latkes
You’ll need the following ingredients to make enough latkes for 4-6 people, depending on how much everyone will eat and whether you want this to be more of a small snack or a side. I assume everyone will have 3-4 latkes, and that you’ll want a couple leftover (or the ability to ditch the wonky first few).
- 3 pounds of sweet potatoes, peeled and grated
- 2 medium white onions, grated
- 4 large eggs
- 1.5 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup all-purpose flour
- 1 cup vegetable or canola oil (for frying)
Directions
Follow these steps and adjust as needed, watching the latkes closely as they cook!
- After peeling, grate the sweet potatoes and onion on the large side of a box grater. You can also use a food processor with a grating disc — I don’t like the consistency as much this way, but it’s significantly easier and less time-consuming. It’s what the original recipe and my mom’s notes call for.
- In a large bowl, beat the eggs with the salt and pepper. Then combine the grated potato and onions, as well as the flour. Mix well to combine.
- Heat about 1/4 cup of oil in a large skillet (nonstick if you have it) on medium-high heat.
- While the pan heats up, pack a 1/4 cup measuring spoon with the latke mixture. Gently dump it into the palm of your hand. Over the bowl, squeeze gently between your palms to remove excess liquid. You’re not trying to make it dry, but to make a more compact and dense patty, essentially.
- Working three or four at a time (depending on the size of your pan, and leaving space between the patties), fry them in the oil. I prefer to gently slide them into the oil with a spatula. Cook for about 2.5 minutes without touching, until the bottoms start to turn golden brown and crisp. This will take some honing, and I almost always mess up the first round.
- Using two slotted spatulas, sandwich each latke between the two and carefully turn over and return each one to the oil. Cook for an additional 2.5 minutes. Once the latkes look fully cooked and hold together, remove from oil and add to a paper towel-lined plate.
- Repeat the process until the mixture is done! You will need to add more oil as you go. (It should cover the bottom of the pan, and then some.) You may also need to add more flour and egg to the bowl to help bind them, or pour out excess liquid. Adjust as needed if latkes are not somewhat bound after Step 4, and are not holding together on their own after Step 6.
- Allow latkes to cool for about two minutes (at least) before enjoying! Serve hot.
I like my latkes on the larger side — not as big as you’ll find at some Manhattan delis, but still bigger than the average I’ve encountered. Going bigger than what I’ve recommended here will make it pretty challenging for them to hold their shape, and if you’re struggling with this (which is typically the hardest part of making latkes), consider going smaller than what I’ve recommended.
You could also try cooking slower and lower, particularly if you singe the edges. I prefer to move quickly, partly so the first batch out of the pan is still warm when I finish the process.
You can also reheat these easily in the oven. I don’t mind them at room temperature, but hot is better.
What to Serve with Latkes
Latkes are typically served with apple sauce, sour cream, or both! Some people are firmly in one camp or the other, but I prefer to eat several and alternate between the two pairings to satisfy both savory and sweet cravings. Come to think of it, I do the same thing with my honey mustard and ranch dipping sauces for my Bojangles chicken strips. What can I say — I’m a food fanatic.
I’ve been known to dress my sweet potato latkes up further — first a dollop of sour cream, then a little bit of green scallion and a piece of lox!
Tip: Explore other Jewish foods to enjoy all year. Plus, it’s not too early to start thinking about Passover!