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Sweet Potato Latkes_SangLee_Smaller

Sweet Potato and Carrot Latkes

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Course Breakfast, Main Dishes, Side Dishes
Cuisine American, Eastern European, Vegetarian
Servings 25 latkes


  • 1 pound sweet potatoes peeled and coarsely grated
  • 1 to 2 carrots, finely grated
  • ½ bunch cilantro finely chopped
  • 3 scallions (green onions) finely chopped
  • ½ cup all-purpose flour
  • 2 large eggs lightly beaten
  • ½-inch piece peeled ginger finely diced
  • ¾ tsp salt
  • ½ tsp black pepper
  • pinch of cinnamon
  • ½ cup vegetable oil plus more as needed


  • Combine the grated sweet potatoes and carrots, then add the cilantro, scallions, flour, eggs, ginger, salt, pepper, and cinnamon. Mix everything together until the mixture has a sticky but not gluey consistency. You may have to adjust the flour and egg quantities, depending on how big your eggs are.
  • Heat the oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Using a slotted spatula and working in batches of 4, spoon 2 tablespoons of the potato mixture per latke into the oil and flatten it to a 3-inch round. Reduce the heat to moderate and cook until golden, about 2 minutes on each side. Transfer the latkes to paper towels to drain.
  • Repeat until the batter is used up, adding more oil as needed. Remember to bring the oil back up to a fairly hot temperature before adding more latkes; if the oil isn’t hot enough, they’ll cook more slowly and soak up more oil.
  • If you plan to serve the latkes warm, shuttle them to a preheated 300°F oven. Serve with homemade applesauce!


— Lucy, Sang Lee Farms, Peconic, New York
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