Sweet Potato Latkes Recipe

Dec 19, 2011 10:01 am

A Southern spin on the Hanukkah staple

Wringing out excess liquid is key in latkes prep
Wringing out excess liquid is key in latkes prep

With the Neely’s Barbecue Parlor, Food Network stars Patrick (Pat) and Gina Neely have turned their family barbecue restaurants in Tennessee into a successful chain in the South—and now New York City. In this twist on the Hanukkah favorite latkes, the couple combines traditional Yukon potatoes with sweet potatoes and pairs it with a brown sugar-infused sour cream and a bourbon-spiked applesauce.

Servings: 12 latkes


1/2 medium yellow onion
1/2 pound sweet potatoes
1/2 pound Yukon gold potato
2 tablespoon all-purpose flour
1 teaspoon kosher salt
pinch cayenne pepper
1 large egg, slightly beaten
vegetable oil
6 teaspoon sour cream
2 tablespoon brown sugar
1/2 cup apple sauce
1 tablespoon bourbon
  1. Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.
  2. Stir the sour cream and brown sugar together in a small bowl and set aside. Combine the applesauce and bourbon in a small bowl and allow to sit until ready to serve.
  3. Grate the onion and potatoes on a box grater into a large bowl. Grate both potatoes into the same bowl. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Place the potato mixture in a bowl with the flour, salt, and cayenne. Stir in the egg. Mix well to combine.
  4. Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the remaining batter.
  5. Serve the latkes topped with a small dollop of sour cream and applesauce. Serve immediately.
Level of Difficulty: 
Prep Time: 
15 minutes
Cooking Time: 
10 minutes
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