Kids Dish

Sweet potato latkes, almost identical to latkes made with regular white or yellow potatoes looking at a list of ingredients, are (dare I say it?) possibly superior. Seriously, they are amazing. And I’m not talking about the fact that they’re healthier than regular potato latkes. Yes, sweet potatoes have more fiber and nutrients, but the taste is superb. I don’t know what it is about the simple substitution of a sweet potato but the difference is incredible.

Bob took his first bite and asked, “What did you put inside of these?� I said they’re sweet potato latkes. He asked again what I put inside them. Again, I told him sweet potatoes. He said “yes, but what’s in them?� I explained that they were practically identical to the previous night’s latkes except for the type of potato. He said, “yes, but they taste like something’s in them. They’re delicious.�

After I took another bite I understood what he was talking about. Unlike the plain potato latkes they have a bit of a soft, sweet center, like they’ve been filled with something. This might be a bad comparison since the two foods are absolutely nothing alike, but they’re crisp on the outside and warm and soft of the inside like a freshly baked chocolate chip cookie. Only salty, and served with sour cream and applesauce.

This recipe serves 4 but it’s easy to double if you want more. It takes about half an hour start to finish.

Sweet Potato Latkes

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

My notes. I didn’t quite have a pound of sweet potatoes so I used one small Yukon Gold potato in the mix. I also didn’t have scallions so I used half of a finely chopped yellow onion. I used less vegetable oil than the recipe called for. In my non-stick pan I ran out of oil altogether with about 5 latkes to go. I didn’t add more and the last latkes did just fine without it. I’m not recommending not using oil. You need oil for authentic latkes. However, if you run out, I wouldn’t add more unless you’re willing to wait for the oil to heat again.

This is crucial. For latkes that stay crisp, do not drain them on paper towels. Place a wire rack on a foil lined baking sheet in a preheated 250 degree oven to drain and stay warm. The oil will drain, but the latkes will stay crispy, no matter how long it takes to finish the rest of the latkes. This is important if you’re doubling the recipe.

I should add that Sam wouldn’t touch these. I guess latkes aren’t familiar enough. But if you read the reviews at the recipe site at Epicurious most of the reviewers stress that their kids, even those who won’t touch sweet potatoes, went back for seconds and thirds.