Curried Sweet Potato Latkes

Curried Sweet Potato Latkes

Were you searching for them? You know, the sweet potatoes.

Or maybe you were looking for the marshmallows? If you must have marshmallows, see this recipe from our Friendsgiving meal. It’s a good one.

But if you are a fan of potato pancakes or latkes, then this one right here is your yam (see what we did there?)!

Curried Sweet Potato Latkes

Sweet potato latkes with a bit of Asian influence will fly off the table. The addition of ginger, scallions and Thai red curry paste give these crispy potato cakes just enough oomph without becoming overwhelming.

Latkes are crispy on the outside and tender on the inside. The sweet potato adds sweetness (well, duh!) and a dip of sour cream or yogurt provides that zing that completes the concept.

Curried Sweet Potato Latkes

You can fry the latkes in advance and rewarm them later in the oven. A fundamental part of this meal is choosing a few make-ahead sides in order to keep your cool as the relatives start strolling in and “helping.” And by helping I mean offering unsolicited advice on how they would do things. But we know they mean well, so we can let it slide as long as the chaos in the kitchen is controlled chaos.

Will these Curried Sweet Potato Latkes make the cut this year? What’s your go-to sweet potato dish?

Curried Sweet Potato Latkes

  • Prep: 15 mins
  • Cook: 15 mins
  • Total: 30 mins
  • Yields: 10
Curried Sweet Potato Latkes

Ingredients

  • 2 large sweet potatoes, about 1¼ pounds, peeled and grated
  • ½ pound Yukon Gold Potatoes, peeled and grated
  • Salt
  • Pepper
  • ½ cup flour
  • 2 eggs
  • ½ cup scallions, finely chopped
  • 1 teaspoon ginger, grated
  • 1 tablespoon red curry paste
  • 1 cup Greek yogurt
  • Juice of a lime
  • Cilantro
  • Vegetable oil

Instructions

Preheat the oven to 250°F.

In a large bowl, combine the grated potatoes, ginger, scallions, curry paste and eggs. Stir in the flour and season with salt and pepper.

Heat a ½-inch of oil in a skillet over medium-high heat. Once the oil is hot, make 2½-inch patties with the potato mixture, keeping them thin so the potatoes cook through. If they are falling apart, add more flour to the mixture. Place the patties directly into the oil and continue to make the patties until there are 6 or so in the pan. Do not over crowd. Fry the potatoes for about 3 minutes on each side. Transfer the latkes to a paper towel lined plate. Add more oil to the pan and continue with the remaining latke mixture.

Place the latkes on a baking sheet in the oven to keep warm if you are not serving immediately.

Combine the yogurt and lime in a small bowl. Serve with the warm latkes and garnish with additional scallions and cilantro.

 

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