I made this Sweet Potato Latkes Recipe last weekend, and my kitchen smelled amazing within minutes. The edges turned lacy and crisp, while the centers stayed soft and slightly sweet.

I was worried they would fall apart, but a little starch fixed that right away. My family finished the first batch before I even fried the second. If you love a classic potato latkes recipe, I think you’ll be happy with this sweeter twist.

Cooking Time

Plan a relaxed hour or two, depending on how many batches your pan can handle.

Prep Time: 25 to 35 minutes
Cooking Time: 35 minutes to 1 hour 5 minutes
Total Time: About 1 hour to 1 hour 40 minutes

Ingredients

Here is everything you need, with a quick note on why each item matters.

2 lb sweet potatoes (5 medium or 3 large): The star of the dish, and peeling is optional.
1 large yellow onion: Adds savory depth to balance the sweetness.
1¾ tsp kosher salt, divided, plus more for sprinkling: Pulls out moisture and seasons every bite.
3 large eggs: Bind the batter so the latkes hold together.
¼ cup matzo meal or panko breadcrumbs: Soaks up extra moisture and adds crunch.
2 tbsp cornstarch or potato starch: Sweet potatoes have less starch, so this helps them crisp.
½ tsp freshly ground black pepper: Gives a gentle kick, so grind it fresh.
1 cup vegetable oil, plus more as needed: Use a neutral oil for clean, golden frying.
Flaky salt (optional): A pinch right after frying adds a lovely finish.

For serving (optional): sour cream, lox or other smoked fish, and chopped fresh chives or dill.

Note: serves several. This makes about 16 large latkes, enough for 8 to 16 people.

Equipment You Need

A few basic tools make this recipe smooth and stress-free.

Box grater or food processor with a coarse grating disc: Shreds the sweet potatoes and onion quickly.
Large colander: Let the salted mixture drain.
Clean kitchen towel: Helps you squeeze out the liquid.
Two bowls (one small, one large): One catches the liquid and the other holds the batter.
Baking sheet with paper towels or a wire rack: Drain the fried latkes.
Large cast iron skillet: Holds steady heat for even browning.
Thin, flat spatula (fish spatula): Flips delicate latkes without breaking them.
Fork: Flattens each portion into a neat round.

How to Make a Sweet Potato Latkes Recipe?

This recipe is simple, but a few small steps make a big difference. I follow the same order every time, and the results stay crisp and golden. Take your time with the squeezing step, because dry shreds are the secret to crunch.

Grate the Sweet Potatoes and Onion

Cut the sweet potatoes and the peeled onion into chunks. Grate them using a box grater or a food processor. You should end up with about 10 cups of potato and 1½ cups of onion.

Salt and Rest the Mixture

Place the grated mixture in a colander set in the sink. Sprinkle it with ¼ tsp salt and toss well. Let it rest for 10 to 20 minutes, using the full 20 if your salt is coarse.

Squeeze Out the Liquid

Work in batches of about one-third. Wrap each batch in a clean towel and squeeze hard over a small bowl. Move the squeezed mixture into a large bowl and repeat until everything is done.

Save the Starch

Let the squeezed liquid sit for about 5 minutes. A pale layer of starch will settle at the bottom. Pour off the water and keep that starch for the next step.

Mix the Batter

Scrape the starch into the large bowl of shreds. Add the eggs, matzo meal or panko, cornstarch or potato starch, the remaining 1½ tsp salt, and the pepper. Mix well with your hands until everything is evenly coated.

Heat the Oil

Line a baking sheet with paper towels or set a wire rack on it. Pour oil into the skillet until it comes about ¼ inch up the sides. Heat over medium-high until it shimmers, then test with a tiny bit of batter, which should sizzle right away.

Fry the Latkes

Drop 3 to 4 portions of ¼ cup each into the pan. Flatten each with a fork to about 4 inches wide. Fry for 3 to 5 minutes until deeply golden, flip gently, and fry 3 to 5 minutes more.

Make Silver Dollar Latkes (Optional)

For bite-sized latkes, use 2 tablespoons of batter per portion. Flatten each to about 2 inches wide. Fry about 2 minutes, flip, and cook 2 to 3 minutes more.

Drain and Season

Move the cooked latkes to your lined baking sheet. Sprinkle them right away with flaky salt or fine kosher salt. Add more oil to the pan before each new batch so it stays about ¼ inch deep.

Keep Warm and Serve

Let the latkes cool for about 5 minutes before serving. To serve everyone at once, place them on a wire rack over a baking sheet. Keep them warm in a 300°F oven while you finish frying.

Additional Tips for Making This Recipe Better

These are the small lessons I learned after a few rounds in my own kitchen.

I always scrub the sweet potatoes well and leave the skins on. It saves time and adds a little texture.
I squeeze the shreds more than I think I need to. Wet batter gives soft, sad latkes.
I never skip the starch from the bowl. It works like natural glue and helps the latkes crisp up.
I test the oil with one small scrap of batter before frying. If it doesn’t sizzle, I wait two more minutes.
I fry only three or four latkes at a time. A crowded pan drops the heat and makes them greasy.
I use a thin fish spatula to flip. A thick spatula tends to break the delicate edges.

Common Mistakes to Avoid

Most latke problems come down to moisture, heat, or patience. Here are the ones I ran into myself.

Skipping the squeeze: I once rushed this step, and my latkes turned mushy. Wring the shreds in a towel until almost dry.
Using oil that isn’t hot enough: My first batch soaked up oil like a sponge. Wait until it shimmers and sizzles on contact.
Overcrowding the pan: I learned that too many latkes lower the heat fast. Cook in small batches for even browning.
Flipping too soon: I used to poke them early and they fell apart. Let each side cook undisturbed until deeply golden.
Forgetting the extra starch: I tried leaving it out once, and the latkes were fragile. Cornstarch or potato starch helps them bind.

How to Serve Sweet Potato Latkes?

These latkes work as an appetizer, a side, or even a brunch star. A few simple toppings make them look as good as they taste.

Cool and creamy: Add a spoonful of sour cream and a pinch of chives. For a lighter, protein-rich swap, I like this creamy topping whipped cottage cheese dip recipe.
Elegant appetizer: Top silver dollar latkes with lox, smoked trout, or salmon roe, then finish with fresh dill.
Hearty side: Serve them next to roast chicken or brisket for a cozy dinner.
Brunch plate: Pair them with something savory and high in protein, like these bites cottage cheese egg bites recipe.
Pretty presentation: Stack two or three on a wooden board, add herbs on top, and sprinkle with flaky salt.

Variations

Once you master the base recipe, it is easy to adjust it to your needs.

Baked sweet potato latkes: Place shaped patties on an oiled baking sheet and bake until golden, flipping once. They are lighter, though less crisp.
Sweet potato latkes air fryer: Lightly spray the patties and air fry until crisp, working in small batches.
Sweet potato latkes no egg: Swap each egg for a flax egg (1 tbsp ground flax plus 3 tbsp water). Let the batter rest briefly before frying.
Sweet potato latkes without flour: This recipe already skips wheat flour. Use matzo meal or panko, or swap in more starch for a gluten-free version.
Mashed sweet potato latkes: Mix a little cooled mashed sweet potato into the batter for a softer, creamier center.
Kosher sweet potato latkes recipe: Use matzo meal and kosher salt, and fry in oil that suits your household’s traditions.
Sweet potato latkes baby: Skip the pepper, reduce the salt, and make small patties that are soft and easy to hold.
Dairy-free serving: Top with a plant-based yogurt or a drizzle of olive oil instead of sour cream.

Nutritional Information

These are rough estimates for one large latke, based on a batch of 16. Exact numbers vary with brand and oil absorption.

Calories: About 150
Protein: About 3 g
Carbohydrates: About 17 g
Fat: About 8 g

Make Ahead and Storage

These latkes are best fresh, but leftovers keep well with a little care.

Make Ahead

You can grate, salt, and squeeze the mixture ahead, but fry it soon after mixing the batter. Waiting too long can make it watery. For the best crunch, I fry just before serving.

Storage

Let the latkes cool completely. Store them in an airtight container in the refrigerator for up to 2 days.

Reheating

Warm the latkes in a 350°F oven for about 10 minutes, until heated through. The oven keeps them crisp, while a microwave makes them soft.

Freezing

For longer storage, I freeze cooled latkes in a single layer, then move them to a freezer bag. Reheat them straight from frozen in a hot oven until crisp.

Why You’ll Love This Recipe?

This recipe has a perfect mix of crunchy, sweet, and savory. Here is why I keep coming back to it.

Easy to prepare: The steps are simple, and the tools are basic. Once you’ve grated and squeezed, the rest comes together quickly.
Crispy and tender: The edges get lacy and golden while the inside stays soft. Every bite has a satisfying contrast.
Great for crowds: One batch makes about 16 large latkes. You can also shape them smaller for party bites.
Flexible and customizable: You can bake them, air fry them, or make them egg-free. Toppings are easy to change for any taste.
Naturally sweet flavor: Sweet potatoes bring a gentle sweetness that pairs well with salty toppings like lox or flaky salt.

FAQs

Do I need to peel the sweet potatoes?

No, peeling is optional. Just scrub them well and cut away any eyes.

Why do I need extra starch in sweet potato latkes?

Sweet potatoes have less starch than white potatoes. Adding cornstarch or potato starch helps the latkes bind and crisp.

Can I use panko instead of matzo meal?

Yes, panko works well as a swap. Use the same amount, which is ¼ cup.

How do I keep latkes warm for a crowd?

Place the cooked latkes on a wire rack over a baking sheet. Keep them in a 300°F oven until you’re ready to serve.

How long do leftovers last?

They stay good in the fridge for up to 2 days in an airtight container. Reheat in a 350°F oven for about 10 minutes.

Ash Tyrrell

Sweet Potato Latkes Recipe

I made these sweet potato latkes last weekend, and my kitchen smelled amazing within minutes. The edges turned lacy and crisp, while the centers stayed soft and slightly sweet. I was worried they would fall apart, but a little starch fixed that right away.

Print Recipe Pin Recipe

Total Time 1 40

Ingredients Method Notes

Ingredients

2 lb sweet potatoes 5 medium or 3 large: The star of the dish, and peeling is optional.
1 large yellow onion: Adds savory depth to balance the sweetness.
1¾ tsp kosher salt divided, plus more for sprinkling: Pulls out moisture and seasons every bite.
3 large eggs: Bind the batter so the latkes hold together.
¼ cup matzo meal or panko breadcrumbs: Soaks up extra moisture and adds crunch.
2 tbsp cornstarch or potato starch: Sweet potatoes have less starch so this helps them crisp.
½ tsp freshly ground black pepper: Gives a gentle kick so grind it fresh.
1 cup vegetable oil plus more as needed: Use a neutral oil for clean, golden frying.
Flaky salt optional: A pinch right after frying adds a lovely finish.

Method

Cut the sweet potatoes and the peeled onion into chunks. Grate them using a box grater or a food processor. You should end up with about 10 cups of potato and 1½ cups of onion.
Place the grated mixture in a colander set in the sink. Sprinkle it with ¼ tsp salt and toss well. Let it rest for 10 to 20 minutes, using the full 20 if your salt is coarse.
Work in batches of about one-third. Wrap each batch in a clean towel and squeeze hard over a small bowl. Move the squeezed mixture into a large bowl and repeat until everything is done.
Let the squeezed liquid sit for about 5 minutes. A pale layer of starch will settle at the bottom. Pour off the water and keep that starch for the next step.
Scrape the starch into the large bowl of shreds. Add the eggs, matzo meal or panko, cornstarch or potato starch, the remaining 1½ tsp salt, and the pepper. Mix well with your hands until everything is evenly coated.
Line a baking sheet with paper towels or set a wire rack on it. Pour oil into the skillet until it comes about ¼ inch up the sides. Heat over medium-high until it shimmers, then test with a tiny bit of batter, which should sizzle right away.
Drop 3 to 4 portions of ¼ cup each into the pan. Flatten each with a fork to about 4 inches wide. Fry for 3 to 5 minutes until deeply golden, flip gently, and fry 3 to 5 minutes more.
For bite-sized latkes, use 2 tablespoons of batter per portion. Flatten each to about 2 inches wide. Fry about 2 minutes, flip, and cook 2 to 3 minutes more.
Move the cooked latkes to your lined baking sheet. Sprinkle them right away with flaky salt or fine kosher salt. Add more oil to the pan before each new batch so it stays about ¼ inch deep.
Let the latkes cool for about 5 minutes before serving. To serve everyone at once, place them on a wire rack over a baking sheet. Keep them warm in a 300°F oven while you finish frying.

Notes

I always scrub the sweet potatoes well and leave the skins on. It saves time and adds a little texture.
I squeeze the shreds more than I think I need to. Wet batter gives soft, sad latkes.
I never skip the starch from the bowl. It works like natural glue and helps the latkes crisp up.
I test the oil with one small scrap of batter before frying. If it doesn’t sizzle, I wait two more minutes.
I fry only three or four latkes at a time. A crowded pan drops the heat and makes them greasy.
I use a thin fish spatula to flip. A thick spatula tends to break the delicate edges.