Gingered Sweet Potato Latkes



From the kitchen of Jennie Goldress, daughter of Federation adult education instructor Leslie Goldress. Adapted from  Bon Appetit, December 2000.

Makes about 24 latkes


  • 2 pounds red-skinned sweet potatoes (yams), peeled and coarsely shredded
  • 2 tablespoons peeled and minced fresh ginger
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 2 large eggs
  • Vegetable oil for frying


  • Stir sweet potatoes and ginger in large bowl to blend.
  • Whisk flour, baking powder, salt and pepper in medium bowl to blend.
  • Stir flour mixture into sweet potatoes.
  • Mix in eggs.
  • Add enough oil to heavy large skillet to coat bottom generously.
  • Heat oil over medium-high heat. Working in batches, drop sweet potato mixture into skillet, using scant 1/4 cup batter for each latke.
  • Using spatula, gently flatten each latke to 2-1/2 to 3-inch diameter.
  • Cook latkes until brown on bottom, about 4 minutes.
  • Turn and cook latkes until brown on second side and cooked through, about 4 minutes longer.


Add Comment