Crispy Baked Sweet Potato Latkes

Hey there, friends!

Looking for a fun twist on a classic dish? I’ve got a recipe that you’ll want to try!

Today, I’m sharing my baked sweet potato latkes.

These little bites are crispy on the outside and soft on the inside. Plus, they’re packed with flavor!

Perfect as a side dish or a tasty snack, these latkes are sure to impress.

Let’s dive into this deliciousness!

Ingredient Substitutions

For a healthier alternative, sweet potatoes can replace russet potatoes in this recipe. Sweet potatoes offer more fiber, vitamins, and a lower glycemic index. Adjust cooking time as sweet potatoes may cook faster. Almond flour or coconut flour can substitute all-purpose flour for a gluten-free option. Use slightly less as these flours are more absorbent. Greek yogurt can replace sour cream as a topping, providing more protein and probiotics while maintaining a creamy texture. Use a 1:1 ratio for this substitution. For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). This will help bind the ingredients together, though the texture may be slightly different. Avocado oil can be used instead of vegetable oil for frying, offering a higher smoke point and healthier fat profile.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 15-20 g
• Fat: 40-50 g
• Carbohydrates: 100-110 g

Ingredients

• 1 lb (2 large) russet potatoes, peeled
• 1/2 medium onion, peeled
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 large egg
• Kosher salt, to sprinkle
• Vegetable oil or extra light olive oil for frying
• Sour cream, to serve
• Chives, to garnish

Step 1: Prepare the Potatoes and Onion

Begin by peeling 1 pound (2 large) of russet potatoes and half of a medium-sized yellow onion.

Grate both the potatoes and onion using a box grater or a food processor.

Once grated, place the mixture in a cheesecloth or kitchen towel and squeeze out the excess liquid thoroughly.

Ensuring the mixture is dry will help in achieving crispy latkes.

Step 2: Make the Batter

In a mixing bowl, combine 1/4 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper.

Stir these dry ingredients together well.

Crack in 1 large egg and stir until a thick batter forms.

Add the drained grated potatoes and onion to this batter, stirring until everything is evenly coated, forming a cohesive mixture.

Step 3: Fry the Latkes

Heat a large, heavy skillet over medium-high heat and add enough vegetable oil to coat the bottom, about 1/4 inch deep.

Once the oil is hot, carefully scoop portions of the potato mixture into the pan, flattening each one to create evenly thick latkes.

Fry them for about 4 to 5 minutes on the first side until the edges are browned.

Step 4: Cook Until Golden Brown

Flip the latkes and cook the second side for another 3 to 4 minutes, or until they are golden brown and crispy.

Make sure each latke is uniformly golden, which signifies they are cooked through.

Step 5: Drain and Season the Latkes

Once cooked, transfer the latkes onto a plate lined with paper towels.

This will help soak up any excess oil.

While they are still hot, sprinkle them with kosher salt to enhance their flavor.

Step 6: Serve and Enjoy

Serve the latkes warm, with a dollop of sour cream, garnished with fresh chives, or accompany them with your preferred dipping sauce.

Enjoy these crispy and delicious treats as an appetizer or side dish.