Sweet Potato Pancakes

Sweet potato pancakes, or latkes, would also be great for a Hanukkah party.  We served them at our New Year's Eve party and they were definitely a hit.  They were especially good right after I fried them, but were decent room temperature, too.  The original recipe from Food52 also had the option of topping with caviar, but I thought that was a bit decadent.


  • 4 c. coarsely grated sweet potatoes (about 2 medium sized sweet potatoes)
  • 1/2 c. grated onion (1/2 medium sized onion)
  • 3-4 tbs. fresh lemon juice
  • freshly ground pepper, to taste
  • 4 eggs, beaten
  • 1/3 c. flour
  • canola oil for frying
  • Greek yogurt or apple sauce, for serving
  • fresh chives, minced, for sprinkling

  1. Use a food processor or box grater to grate sweet potatoes and onion.
  2. In a large bowl, combine sweet potato, onion, lemon juice, eggs, flour, and pepper.  Can be made ahead of time and stored up to 2 days covered in refrigerator.
  3. Heat a large, straight-sided skillet over medium heat.  Test a small dollop of mixture and adjust seasoning as necessary.
  4. Fry about 1 tbs. of mixture in oil until golden brown on both sides, about 2-3 minutes per side.
  5. Transfer to cooling rack and allow to cool slightly before topping with Greek yogurt and fresh chives.


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