Sweet potato cakes

    (34)
    35 min

    These Jewish-inspired potato cakes are a little like rosti. Grated sweet potato and onions are pan-fried and traditionally served with apple sauce and yoghurt.


    26 people made this

    Ingredients
    Serves: 4 

    • 1 large sweet potato, peeled and grated
    • 1/2 onion, grated
    • 2 eggs
    • 1/4 teaspoon black pepper
    • 2 teaspoons olive oil or more if needed
    • 1/2 teaspoon salt
    • 250g apple sauce
    • 250g plain fat-free yoghurt

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 100 C / Gas 1/4. Line a baking tray with kitchen towels.
    2. Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water and drain into a sieve. Pat the grated sweet potato dry with a cloth or kitchen towels, then place into a bowl. Squeeze excess moisture from the grated onion and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.
    3. Heat the olive oil in a non-stick frying pan over medium heat until it shimmers. Spoon 1 heaped tablespoon of the mixture per potato cake into the pan. Flatten each potato cake with a fork and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked potato cakes aside on the prepared baking tray in the preheated oven while you finish cooking. Stir the potato mixture before cooking each batch of potato cakes. Serve hot with apple sauce and yoghurt.

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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (25)

    by
    31

    Absolutely delicious! I was looking for a sweet potato latkes recipe because I can't have white potatoes due to allergy. I am so glad I found this and tried this recipe! I was eating them as I was cooking them and couldn't stop! Fortunately for others, I did not eat all of them up! Thank you for sharing the recipe!  -  07 Dec 2010  (Review from Allrecipes US | Canada)

    by
    16

    Fabulous! I followed the recipe exactly as it is the first time and made it with dehydrated onion the second time. I used local (Big Island) purple sweet potatoes I wasn't sure about the quantity of potatoes to use, so I added the potatoes a dollop at a time to the egg mixture until I had the consistency I wanted. I made it for the girls at book club when I was making French/Jewish (w/ a local twist) meal. It was a big hit, I'm glad there were leftovers for the family!  -  15 Apr 2010  (Review from Allrecipes US | Canada)

    by
    13

    Yum! I added a little brown sugar as well, the second batch. A bit hit both ways!  -  19 Dec 2009  (Review from Allrecipes US | Canada)

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