Easy Sweet Potato Latkes with Scallions That Hit the Spot

Sweet potato latkes are a happy meeting point between cozy comfort and bright flavor. They’re crisp on the outside, tender inside, and full of warm sweetness that pairs beautifully with scallions. If you love classic latkes, this version adds a little color and a gentle, savory twist.

These are easy enough for a weeknight and special enough for a holiday table. Serve them hot with sour cream, Greek yogurt, or a drizzle of honey—there’s no wrong move here.

What Makes This Recipe So Good

• Balanced flavor: Sweet potatoes bring natural sweetness, while scallions and a touch of spice keep things savory.
• Ultra-crispy edges: A few simple techniques help the latkes fry up golden and crunchy without getting greasy.
• Flexible and forgiving: Works with gluten-free flour or matzo meal. You can pan-fry in a little oil or go extra-crispy with shallow frying.
• Meal-prep friendly: Batter holds well, and cooked latkes reheat beautifully in the oven or air fryer.
• Crowd-pleasing: Great as an appetizer, side dish, or light meal with a salad and eggs.

Ingredients

• 2 large sweet potatoes (about 1.5 pounds), peeled
• 4 scallions, finely sliced (white and green parts)
• 2 large eggs
• 1/3 cup all-purpose flour (or matzo meal; use gluten-free flour if needed)
• 1 teaspoon kosher salt, plus more to finish
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional but great)
• 1/4 teaspoon cayenne or red pepper flakes (optional, for gentle heat)
• 1 teaspoon baking powder (for a lighter texture)
• Neutral oil for frying (avocado, canola, or vegetable oil)
• To serve: sour cream or Greek yogurt, applesauce, lemon wedges, or hot honey

Step-by-Step Instructions

1. Grate the sweet potatoes: Use the large holes of a box grater or the shredding disc of a food processor.You’re aiming for thick, sturdy shreds that crisp well.
2. Remove excess moisture: Pile the shreds into a clean kitchen towel. Twist and squeeze firmly over the sink to get rid of as much liquid as you can. This step is crucial for crisp latkes.
3. Mix the base: In a large bowl, whisk the eggs, salt, pepper, smoked paprika, cayenne (if using), and baking powder until combined.
4. Combine: Add the squeezed sweet potato shreds and scallions to the bowl.Sprinkle the flour over the top and toss with a fork until everything is evenly coated and the mixture holds together when pressed.
5. Heat the oil: Pour about 1/4 inch of neutral oil into a large skillet and heat over medium to medium-high. The oil is ready when a small pinch of the mixture sizzles immediately.
6. Form the latkes: Scoop about 1/4 cup of the mixture per latke. Gently press into a thin patty in your hands.Thinner patties mean crisper edges.
7. Fry in batches: Slide the patties into the hot oil without crowding the pan. Cook 3–4 minutes per side, or until deep golden brown and crisp. Adjust the heat to keep the sizzle steady without smoking.
8. Drain and season: Transfer latkes to a wire rack set over a baking sheet or to a paper towel–lined plate.Immediately sprinkle with a little salt.
9. Keep warm (optional): Place finished latkes on a baking sheet in a 250°F (120°C) oven while you finish the rest.
10. Serve: Top with sour cream or Greek yogurt and extra scallions. A squeeze of lemon, a spoon of applesauce, or a drizzle of hot honey is excellent, too.

Keeping It Fresh

• Refrigerate: Store leftover latkes in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
• Reheat: Warm in a 375°F (190°C) oven or air fryer for 6–10 minutes until crisp.Avoid microwaving—they’ll go soggy.
• Freeze: Freeze in a single layer, then transfer to a freezer bag. Reheat straight from frozen at 400°F (205°C) until hot and crisp, about 12–15 minutes.
• Make-ahead batter: You can mix the batter a few hours ahead. Press plastic wrap directly on the surface and refrigerate.If it loosens, stir in an extra tablespoon of flour before frying.

Benefits of This Recipe

• Nutrient-rich: Sweet potatoes pack fiber, beta-carotene, and potassium. Scallions add freshness without overpowering.
• Customizable: Easy to adjust heat, herbs, and texture. Works with different flours and frying methods.
• Budget-friendly: Simple pantry ingredients turn into something that feels special.
• Versatile serving: Brunch side, appetizer, or main with a simple salad and eggs.

Pitfalls to Watch Out For

• Skipping the squeeze: If you don’t remove moisture from the shredded sweet potatoes, the latkes won’t crisp up.
• Oil too cool or too hot: Cool oil makes greasy latkes; overheated oil burns the outside before the inside cooks.Maintain a steady medium to medium-high heat.
• Overcrowding the pan: Crowding drops the oil temperature and leads to soggy results. Fry in batches.
• Latkes too thick: Thick patties stay soft. Press them thin for those lacy, crunchy edges.
• Under-seasoning: Sweet potatoes need a confident pinch of salt and pepper to balance their sweetness.

Recipe Variations

• Herb boost: Stir in chopped parsley or cilantro for freshness.A little dill adds a deli-style vibe.
• Cheesy twist: Add 1/2 cup grated Parmesan or sharp cheddar to the batter for extra savoriness.
• Onion-forward: Swap half the scallions for finely grated yellow onion. Squeeze out the onion liquid, too.
• Spice route: Add 1/2 teaspoon ground cumin and a pinch of coriander for a warm, earthy flavor.
• Gluten-free: Use a 1:1 gluten-free flour blend or fine chickpea flour. Matzo meal works if you like a more rustic texture.
• Oven-baked option: Brush a sheet pan generously with oil, add scoops of batter, flatten, and bake at 425°F (220°C), flipping once, until browned and crisp at the edges.
• Air fryer: Lightly oil the basket, arrange patties without overlap, and cook at 390°F (200°C) for 8–12 minutes, flipping halfway.

FAQ

Can I make these without eggs?

Yes.

Replace the eggs with 2 tablespoons ground flaxseed mixed with 5 tablespoons water. Let it thicken for 5 minutes, then use as your binder. You may need an extra tablespoon of flour to help the mixture hold.

Do I need to peel the sweet potatoes?

Peeling gives a smoother texture, but you don’t have to.

If you like a more rustic look and extra fiber, scrub well and leave the skins on.

What oil is best for frying latkes?

Use a high-heat, neutral oil like avocado, canola, or vegetable oil. Olive oil can work in a pinch, but it smokes at lower temperatures and can add a strong flavor.

How do I keep latkes crispy for serving?

Place cooked latkes on a wire rack over a baking sheet in a 250°F (120°C) oven while you finish the batch. Avoid stacking or covering them with foil, which traps steam.

What should I serve with sweet potato latkes?

Sour cream or Greek yogurt is classic.

Applesauce works surprisingly well with the sweetness of the potatoes. For a savory turn, add smoked salmon, a soft-poached egg, or a squeeze of lemon and chopped herbs.

Can I grate the potatoes in advance?

You can, but they may darken slightly. To prevent browning, toss the shreds with a teaspoon of lemon juice and store in the fridge for a few hours.

Be sure to squeeze out the moisture again before mixing the batter.

In Conclusion

Sweet potato latkes with scallions deliver the best of both worlds: crisp edges and tender centers with a mix of sweet and savory flavors. They’re easy to pull together, endlessly adaptable, and always welcome on the table. Keep the oil hot, press them thin, and season with confidence.

With those simple moves, you’ll get a stack of latkes that disappear fast—so plan on making extra.