Sweet Potato Leek Latkes

Sweet Potato Leek Latkes


Sweet Potato Latkes

  • 3 sweet potatoes , medium (1.5 lb total), scrubbed clean
  • 2 cups leeks , thinly sliced and thoroughly rinsed (white and light green parts)
  • 1/4 cup olive oil , divided
  • 3 eggs
  • Salt to taste (about 1/2 tablespoon), pepper to taste

Cumin-Garlic Yogurt Sauce

  • 1/2 cup plain fat free Greek yogurt (low-fat plain Greek yogurt can be used too)
  • 1 garlic clove , minced
  • 1 tablespoon chives or scallions
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper



Sweet Potato Leek Latkes

  • Grate the sweet potatoes with a food processor and place into a large bowl.
  • In a small pan, heat 1 tablespoon of olive oil and add the sliced leeks. Saute leeks for about 5 minutes over medium heat, or until they are softened and just start to brown (don't let them burn). 
  • Add the leeks, eggs, salt, and pepper to the bowl of grated sweet potatoes, and mix well.

  • Heat about 1 tablespoon of oil in a skillet, and fry the latkes in batches of ~4-6, depending on the size of your skillet. To form the latkes, grab a scant 1/4 cup of sweet potato mixture and use your hang to squeeze the liquid out into an extra bowl. Form a 3-inch rough patty, and place it on the griddle. Cook about 3-5 minutes per side, until each side is nicely browned. Set aside while cooking the rest of the latkes.

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