Sweet Potato Latkes + Fig Jam

Sweet potato latkes are such a fun alternative to your traditional potato latke!

It’s December. The stockings are hung. The cards are ordered. The carols are on repeat. And, apparently I’m the pickiest tree buyer ever because, well, we don’t have one yet even though we’ve gone a couple of times to pick one out. This girl’s got standards.

Last year I came up with some yummy Carrot Zucchini Fritters for the holiday season. Whether it’s frying up some latke appetizers for holiday parties, or serving them for your Hanukkah dinner, everyone loves a good potato pancake.

Me? I like to get creative with what I put in them and what I put on them. I’m looking at you, fig jam!

These spiralized sweet potato latkes are super simple and honestly, the prettiest, most delicious, most creative, most awesome potato pancake you’ll ever eat.

Personally I think latkes can be eaten any time of day. Smash an avocado and pop a fried egg on top. Best brekkie ever. Need a snack? Latke me! Epic holiday dinner? Latkes are always welcome at my table.

What are latkes?

A latke is a type of potato pancake or fritter in Jewish cuisine that is traditionally prepared to celebrate Hanukkah. I got this straight from wiki 🙂

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Sweet Potato Latkes Ingredients

• sweet potato
• shallot
• eggs
• salt & pepper
• refined coconut oil
• sour cream & fig jam, for serving

How to Make Sweet Potato Pancakes with Fig Jam:

Prep your potatoes.

Chop your shallot and spiralize your sweet potato. I like to keep the skin on my sweet potato. It gives it a heartier and more rustic feel. Or maybe I’m just lazy? If you prefer, you and peel and then spiralize your sweet potato. If you don’t have a spiralizer, you can definitely use the traditional method and shred the potatoes!

Make your latke mixture

In a bowl, combine the shallot, sweet potato, eggs, pepper, and salt. Set aside in the fridge for about 30 minutes. 

Fry the latkes

Place the coconut oil in a pan. Turn it on high until the oil is melted and hot. Turn the heat down to medium.

Grab a handful of spiralized potato mixture. I used kitchen scissors to cut off some potato strands when I have enough in my hand.

Form a ball, packing it tight. Place the ball into the oil and allow to sit for about a minute. Then, with the back of your spatula, press the ball down into a patty.

Cook for another minute, or two, then flip. Cook the other side for two minutes and then remove to a plate lined with a paper towel.

Repeat this process until your mixture is used up. I did three batches, making 6 patties total. I suggest only putting 2-3 patties in the pan at a time.

Enjoy!

Top your sweet potato latkes with a dollop of sour scream and fig jam. I got all fancy and put a rosemary sprig on top because, why not?

How to Store Leftover Sweet Potato Latkes

In the fridge. Leftovers are best stored in an airtight container in the fridge for about one week. Personally I like to reheat them on a baking sheet in the oven because it allows the edges to crisp up and resemble that fried crisp.

In the freezer. You can also place a piece of parchment paper between each latke and place them in an airtight container in the freezer for two months. Defrost in the fridge overnight and then reheat on a baking sheet in the oven until warmed through.

Enjoy!! xo