Recipe

Sweet potato latkes are a delicious twist on the classic potato pancake—naturally sweet, perfectly crispy on the edges, and soft inside. They're wonderful for breakfast, brunch, or as a cozy side dish. This version keeps things simple and flavorful with just a few ingredients, and the uniform shreds from the Geedel Rotary Cheese Grater help create that ideal texture every time.

🥕Ingredients (Makes about 12 latkes)

2 large sweet potatoes (about 1.5 lbs), washed

1 small onion

2 large eggs, beaten

¼ cup all-purpose flour (or matzo meal for traditional touch)

1 tsp salt

½ tsp black pepper

Optional: ½ tsp garlic powder or smoked paprika for extra flavor

Vegetable oil for frying

For serving: sour cream, applesauce, or Greek yogurt

🍠Step-by-Step: How to Make Them

Shred the veggies

Attach the coarse shredding blade to your cheese shredder hand crank. Secure the suction base on your counter. Feed the sweet potato pieces through the hopper one at a time, using the food pusher for safety, and turn the handle steadily. The long, even strands will pile up quickly. Repeat with the onion quarters—you’ll get fine, uniform shreds without watery mess.

Drain excess moisture

Place the shredded sweet potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze firmly over the sink to remove as much liquid as possible—this is the key to crispy latkes.

Mix the batter

In a large bowl, combine the drained shreds with beaten eggs, flour, salt, pepper, and any optional spices. Stir until everything is evenly coated. The mixture should hold together when pressed.

Fry to golden perfection

Heat about ¼ inch of vegetable oil in a heavy skillet over medium-high heat. When hot, scoop about ¼ cup of the mixture and gently flatten into a patty. Fry 3–4 minutes per side until deep golden and crispy. Drain on paper towels.

Serve immediately

Keep warm in a low oven if making batches. Serve hot with your favorite toppings.

🎨Variations & Tips

Spicy kick: Add cayenne or chili powder to the batter.

Herb boost: Mix in chopped fresh chives or parsley.

Healthier bake: Brush with oil and bake at 425°F on a parchment-lined sheet, flipping halfway, for lighter version.

Make ahead: Shred veggies earlier in the day, store in cold water, drain and squeeze before mixing.

Gluten-free: Swap flour for almond flour or cornstarch.

🥞Conclusion

These sweet potato latkes are simple to make, packed with flavor, and always a crowd-pleaser. The quick, consistent shredding makes prep fast and fuss-free—so you can enjoy more bites and less work.