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Sweet Potato Latkes With Cranberry Compote

Sweet Potato Latkes With Cranberry Compote

4 to 6
10 min
10 min


1 pound sweet potatoes, peeled and coarsely grated

2 scallions, finely chopped

1/3 cup all-purpose flour

2 large eggs, lightly beaten

1 teaspoon salt

½ teaspoon pepper

3 tablespoons fresh Italian parsley, chopped

¾ cup vegetable oil

1 cup cranberry sauce

½ cup sour cream


Stir together potatoes, scallions, flour, parsley, eggs, salt, and pepper. 

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. 

Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. 

Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. 

Transfer latkes with spatula to paper towels to drain. 

Serve with Cranberry compote and sour cream.