Sweet Potato Latkes with Sour Cream

Sweet Potato Latkes with Sour Cream

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Celebrating the first night of Hanukkah with these Sweet Potato Latkes, dipped in sour cream with Just Pomegranate Syrup and Burlap and Barrel cured sumac. They were a hit with the in-laws and although I had plans to make applesauce for them, they disappeared too quickly! 


3 lbs sweet potatoes, grated (I used the shredder insert on my food processor)⁠
1/2 yellow onion⁠
Two large eggs⁠ 
1/2 cup AP flour⁠ or gluten-free 1:1 flour
1 tsp kosher salt⁠
1 tbsp cured Burlap and Barrel sumac⁠
Just Pomegranate Molasses

Grate the sweet potatoes - I used the shredder insert on my food processor. Add 1/2 yellow onion grated along with the sweet potatoes. In a large bowl, whisk two large eggs with 1/2 cup AP flour, add in 1 tsp kosher salt and 1 tbsp cured sumac. Fold in sweet potato/onion mixture. Heat avocado oil on a cast iron pan, lay flattened discs onto a sizzling pan. Flip when one side browns, about 3 minutes. You want them to be relatively thin so the middle cooks. Serve with sour cream drizzled with pomegranate molasses and more cured sumac. Enjoy!