Latkes are a staple in Jewish households during Hanukkah, but have you thought of serving them on Thanksgiving? Many of us eat sweet potatoes on Thanksgiving, drizzled with melted marshmallows, in a casserole or in a sweet potato pie, but this year we encourage you to serve our Spiced Sweet Potato Latkes. Why? Because who does not love the goodness of a golden-fried potato pancake with a Turkey-Day twist. For a healthier twist, you can also bake the sweet potato latkes.
These Spiced Sweet Potato Latkes make the perfect side dish for a Thanksgiving meal and go great with our Pumpkin Spice Challah. If you do not mix meat and dairy you can use soy or almond-based yogurt for the topping too. Are latkes on Thanksgiving not your thing? Then we suggest you try our Sweet Potato Kugel recipe.
Spiced Sweet Potato Latke Recipe
- 3 cups grated sweet potatoes
- 3 tablespoons flour
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1/2 teaspoon mild paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground chipotle
- 2 eggs, lightly beaten
- Oil for cooking
- 1 cup finely chopped onion (about 1 medium onion)
- 2/3 cup Greek yogurt or non-dairy alternative
- Preheat oven to 395 degrees.
- Mix the sweet potatoes, onions, spices, and flour together in a large bowl with a fork. Blend in the eggs and mix thoroughly.
- Heat 3 tablespoons of oil in a skillet over medium heat. When skillet is hot and oil begins to shimmer, begin cooking latkes.
- Measure a heaped tablespoon of the sweet potato mixture and spoon into the skillet.
- Place four pancakes into the skillet per round, flattening each with a fork.
- Brown latkes for about four minutes per side, until golden brown and place on a paper towel to drain oil.
- Keep cooked latkes in a warmed oven until ready to serve.
- Add a dollop of yogurt to each and enjoy!
You can find more Jewish and Birthright Israel inspired recipes on our blog.