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Sweet Potato Latkes

Sweet potato latkes with creme fraiche, blue cheese crumbles, bacon and chives.

From Ravish, Seattle courtesy of Chef Kelly Daly. 
Highly recommended by our viewers! These cakes are great as a side dish or entrée, as well as a canapé for a passed hors d’ oeuvre. If you have leftovers, try them for breakfast with a medium fried or poached egg! It is delicious!


  • 1 large sweet potato (1 to 2 pounds) 
  • 1 small yellow onion
  • 2 whole eggs
  • 1 tablespoon real maple syrup
  • 2 teaspoons kosher salt
  • pinch of black pepper
  • 1/2 cup cornstarch
  • Garnish
  • Crème Fraiche (recipe follows) 
  • cooked bacon crumbles
  • chopped chives
  • blue cheese crumbles
  • freshly cracked black pepper
Peel and shred the sweet potato. You can use a regular box cheese grater, or grater attachment on a food processor. Rinse the shredded potato by covering with cold water and then draining in colander. (Do not over-rinse, you want to leave some of the potato starch present.)
Cut yellow onion in half and save half for another use. Mince the remaining half onion.
In a medium mixing bowl combine shredded potato, onion, eggs, maple syrup, salt, and pepper. Add cornstarch.
Heat a cast iron skillet with vegetable oil on medium heat. With an ice cream scoop, add mounds of potato mix to skillet and let sear on one side. Press down on mixture, then flip to sear the other side until cooked through and golden. (These cakes can be seared ahead of time and finished in the oven.)
Garnish latkes with Crème Fraiche or sour cream, cooked bacon crumbles, chives and blue cheese crumbles. Add fresh cracked black pepper right before serving them.

Crème Fraiche

  • 1 pint heavy cream
  • 2 tablespoons cultured buttermilk
Combine buttermilk and heavy cream in a non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in the refrigerator for up to two weeks.


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