Sweet Potato Latkes

Like traditional latkes, these are good with sour cream and applesauce.


8 servings (serving size: 1 patty)

Recipe from

Cooking Light

Nutritional Information

Calories 166
Caloriesfromfat 22 %
Fat 4.1 g
Satfat 1.4 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 3.7 g
Carbohydrate 29 g
Fiber 2.6 g
Cholesterol 30 mg
Iron 1.2 mg
Sodium 354 mg
Calcium 31 mg


4 cups shredded peeled sweet potato (about 1 pound)
2 1/2 cups shredded peeled baking potato (about 12 ounces)
1/4 cup grated shallots (about 2 medium)
1 (1-ounce) slice white bread
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 tablespoon butter, divided
1 tablespoon olive oil, divided


Line colander with paper towels. Place potatoes and shallots in colander, and let stand for 15 minutes. Squeeze out excess moisture.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potato mixture, breadcrumbs, flour, sugar, salt, pepper, and egg in a bowl. Divide mixture into 8 portions. Pat each portion into a 1/4-inch-thick patty.

Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan. Add 4 patties to pan; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining butter, oil, and patties.

Julie Grimes Bottcher,

Cooking Light

November 2006
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