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Sweet Potato Latkes (Pancakes)

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“I tweaked an Epicurious recipe to suite our taste. But I keep all my recipes here.”
8 pancakes

Ingredients Nutrition


  1. Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Push down with large spoon to squeeze out as much liquid as possible.
  2. Coarsely grate sweet potatoes, add to colander, and set aside to drain.
  3. In large mixing bowl, lightly beat eggs. Add onion, sweet potatoes, flour.
  4. Season with salt and freshly ground black pepper. Mix well, but do not overwork.
  5. In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
  6. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  7. Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  8. Serve with sour cream or apple sauce. If you used the jalapeno chile option, serve wtih salsa.

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