Servings: 9


2 pounds sweet potatoes—peeled, halved and sliced on a turning slicer or shredded

1 medium onion, coarsely grated

6 tablespoons all-purpose flour

2 large eggs, beaten

Salt and freshly ground pepper

1/2 cup vegetable oil

Rollicking Buckaroo Pepper Jam in Mild


In a bowl, mix the potatoes, onion, flour and eggs; season well with salt and pepper.

In a skillet, heat 1/4 cup of the oil until shimmering.

Drop about 1/2 cup of the latke mixture into the skillet and spread it slightly.

Repeat to make 2 more latkes. Cook over moderately high heat until browned on the bottom, about 7 minutes.

Turn and cook until browned, about 4 minutes.

Transfer to a paper towel. Make 6 more latkes, using the remaining oil and potato mixture. Season with salt and pepper and serve hot

Serve it with Rollicking Buckaroo Pepper Jam in Mild and a dollop of cool whip.

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