Sweet potato latkes

    25 min

    For a sweet and spicy version of potato pancakes, combine shredded sweet potatoes with eggs, brown sugar, flour, ground cloves and cinnamon. Form into patties and fry in oil until perfectly crispy. Try serving with butter, maple syrup or whipped cream.

    1 person made this

    Serves: 8 

    • 2 sweet potatoes, peeled and shredded
    • 2 eggs, lightly beaten
    • 1 tablespoon brown sugar
    • 2 tablespoons plain flour
    • 1/2 teaspoons ground cloves, more to taste
    • 2 teaspoons ground cinnamon
    • 4 tablespoons vegetable oil for frying

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Place shredded sweet potatoes in a colander. Place a tea towel over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
    2. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
    3. Heat oil in large heavy frying pan to 190 degrees C.
    4. Form mixture into pancake size cakes, and fry in hot oil. Flip after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on kitchen paper, and serve piping hot!

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    Reviews in English (40)


    This is a pretty good Sweet Potato recipie, however, unless you really LOVE cloves, use a bit less. I tried a 1/2 tea. and they were very nice. Very flavorful and different, my kids loved them!  -  15 Nov 2001  (Review from Allrecipes US | Canada)


    Very tasty. I prefer nutmeg in sweet potatoes rather than cloves so I substituted and used a 1/2 tsp. This is a keeper.  -  09 Jan 2006  (Review from Allrecipes US | Canada)


    These were tasty, easy, and cheap, which are my three requirements these days (I live in nowheresville Peru on a peace corps volunteer salary). I love that it snuck some protein in with the eggs, and I actually got a meal of GOOD carbs, instead of white bread, white rice, or pasta. I didn´t have cloves, so I left that out, and I made Pineapple sauce to serve with it. An excellent recipe that I will use a lot!  -  10 Jan 2008  (Review from Allrecipes US | Canada)

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