Sweet Potato Cakes

Don’t ask me why, but I woke up yesterday morning craving latkes. Is that even how you spell latke? I’m totally clueless about old-school Jewish cuisine (and spelling in general). All I know is that I love matzah ball soup, challah, and, of course, latkes (latka? latkah?). Something about the crunchy, crispy shredded potato texture. It’s like a really, really good hash brown.

Well yesterday I decided to use sweet potatoes instead of potatoes for my latke experiment (cue ten-thousand Jewish grandmothers rolling over in their graves). Traditional latke or not, I figured it couldn’t be that bad. Shredded sweet potatoes, warm spices, greek yogurt on top… pretty simple stuff. And I’ve been trying to get acquainted with “spices” lately, so here was a perfect opportunity to test some out (READ: throw them in a bowl haphazardly).

Start by peeling and shredding your sweet potatoes. I used the rough grate on my box grater but if you’re doing large batches a food processor works well too. Then, peel and grate a portion of an onion (you won’t need the whole thing). Throw your shredded veggies into a bowl with your minced garlic, a beaten egg, your flour, your salt, your spices, and your honey… basically all the ingredients. Stir it up, and get a skillet on a medium heat.

Use a low-smoke-point oil like canola or grapeseed oil, and pour a teaspoon in the skillet to grease it up. With your hands, shape the shredded sweet potato mixture into small, thin pancakes (the thinner the better). If there’s extra liquid, squeeze it out. Place them on the hot, oiled skillet, and allow them to brown and crisp-up on one side before flipping them over. Serve with greek yogurt!


  • 2 cups grated sweet potato
  • ¼ cup grated onion
  • 2 cloves minced garlic
  • 1 egg, beaten
  • 1 tablespoon flour
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon baking powder
  • Fresh ground pepper
  • 1 teaspoon honey
  • Pinch of cayenne
  • Oil to grease the skillet

Serve with greek yogurt

Makes about 6

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One Comment

  1. Kate Schell
    Posted February 14, 2011 at 2:57 pm | Permalink

    You know these are good when your 2 1/2 year old wolfs them down! xo

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