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Sweet Potato Latkes


2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves
2 teaspoons ground cinnamon
cup vegetable oil


Makes: 12


Place potatoes in a colander. Place a cheesecloth over the potatoes and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, squeeze again.

Combine potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.

Form mixture into pancake size cakes and fry in a large frying pan in hot oil. Flip cakes over after 2-3 minutes (when bottom is browned) and brown other side. Drain on paper towels and serve piping hot.

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