Sweet Potato Latkes - Carolina Country

Sweet Potato Latkes

4.3/5 rating (3 votes)
Sweet Potato Latkes

From “Southern Holidays: A Savor the South Cookbook” by Debbie Moose, published by University of North Carolina Press


  • 2 cups coarsely grated peeled sweet potatoes*

  • 1 small onion, coarsely grated

  • 2 large eggs, lightly beaten

  • 2 tablespoons flour

  • 1 teaspoon salt

  • 1 teaspoon chili powder

  • ½ teaspoon cinnamon

  • Vegetable oil

  • Applesauce and sour cream


  1. In a large bowl, combine the sweet potatoes, onion, eggs, flour, salt, chili powder and cinnamon. Heat about 1 inch of vegetable oil in a large frying pan over medium heat.

  2. Scoop out about 2 tablespoons of the sweet potato mixture per latke and place in the hot oil. Don’t crowd the pan so the oil will stay hot. Press the patties gently with the back of a spoon to flatten them out. Fry, turning once, until browned on both sides.

  3. Drain on a wire rack placed over a platter for a few minutes, then transfer to a paper towel-lined platter and keep warm in the oven while you fry the remaining latkes. Serve with applesauce and sour cream.

*Save time by grating both the onions and sweet potatoes in a food processor.

Recipe courtesy of

Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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4.3/5 rating (3 votes)

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