Wednesday, May 27, 2020

For a night off from the classic white potatoes and yellow onion latkes, enjoy these delectably different sweet potato and leek latkes! Don’t worry; your family will gobble these up just as quickly as the regular ones, and you might even create a new family favorite.


  • 6 sweet potatoes, peeled and chopped fine or grated, or half-and-half, in food processor (optional: to reduce the carb count a bit, replace some of the sweet potatoes with couple of carrots or half a dozen chunks butternut squash)
  • 6 leeks, white and very light green parts only, washed well and chopped fine in food processor
  • 3 eggs
  • 2 tsp salt (or to taste; 2 tsp makes a very savory latke)
  • 1 tsp pepper
  • 1/4 cup flour
  • 1/2 tsp baking powder
  • vegetable oil for frying (I use Mazola Corn Plus!)



Let chopped sweet potatoes drain a bit before combining with other ingredients. Heat oil in a wide-bottomed pan until very hot, and fry latkes until brown and crisp. Drain on paper towels and transfer to a warm oven and serve hot! Makes 12-15 delicious latkes.

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