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Sweet Potato Latkes

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 45 mins
Total time 1 hr, 5 mins
Yield Makes 27 latkes
For our Sweet Potato Latkes, we combine two types of potatoes--sweet potatoes and russet--for just the right texture and color. Panko adds extra crunch to the latkes.


  • Vegetable oil
  • 2 large baking potatoes, peeled and coarsely grated (about 2 lb.)
  • 1 large sweet potato, peeled and coarsely grated (about 1 lb.)
  • 3 green onions, thinly sliced
  • 6 tablespoons panko (Japanese breadcrumbs)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 3 large eggs, lightly beaten
  • Thyme-Scented Applesauce

How to Make It

  1. Pour oil to depth of 1/4 inch into a large skillet, and heat over medium-high heat to 350°. Combine potatoes and green onions in a large bowl. Sprinkle with panko, flour, and salt; gently toss. Stir in eggs.

  2. Drop potato mixture, in batches, by 1/4 cupfuls into hot oil in skillet; slightly flatten each with a spatula or fork. Cook 2 to 3 minutes on each side or until lightly browned. Drain latkes on a wire rack over paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200° oven. Serve immediately with Thyme-Scented Applesauce.