Sweet Potato Latkes with Cranberry Applesauce

Classic Sweet Potato Latkes with Cranberry Applesauce. PLUS, the secret to crispy sweet potato latkes every time!

I love latkes. A lot. And sweet potato ones are some of my favorites, because sweet potatoes are healthy so you can have twice as many! It’s just science. Google it.

Okay, that may not be true, but I was always more of a math person anyway. But here’s some math I never could compute. Sweet potatoes + latkes = soggy. Soggy latkes < crispy latkes. But surely sweet potatoes + ???? = crispy latkes. Right?

Gosh that was lame even for me. Nice transition from science to latkes, Amy. But I’m not removing it! I blame my boozy doughnuts.  For everything.

First I tried my normal latke trick, shredding the potatoes into water and saving the starch to add back in. But there wasn’t as much starch as with russets. Hence the problem! So I thought, what about adding more starch! It was just crazy enough to work.

And work it did! I mixed some cornstarch into the water and these suckers got crispier! Not quite russet crispy, but definitely pairs well with applesauce crispy.

And speaking of applesauce, I made a cranberry version to plop on top because I’m obsessed with cranberries! (Hello Bourbon and Coffee Braised Brisket with Cranberry Sauce).

The pictures do not lie my friends. Head on over to Imperial Sugar for the full recipe!

Sweet Potato Latkes with Cranberry Applesauce

Classic Sweet Potato Latkes with Cranberry Applesauce. PLUS, the secret to crispy sweet potato latkes every time!

3 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 10 latkes

Ingredients

  

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For cranberry applesauce:

• 6 oz fresh cranberries
• 1 large apple, I used Fuji
• 1 tsp ground cinnamon
• ½ cup Imperial Sugar Brown Sugar
• ¼ cup water
• Juice and zest from 1 orange

For latkes:

• 6 cups water
• ½ cup cornstarch
• 1 pound sweet potatoes (about 3 cups), washed, peeled and shredded
• 2 large eggs, whisked
• 2 tbsps all-purpose flour or matzo meal
• ¼ tsp teaspoon salt
• Oil for frying, such as grapeseed or canola oil

Instructions

 

• First, make the applesauce. Combine all ingredients in a medium stock pot and bring to a boil. Lower to a simmer and simmer until apples and soft and cranberries pop, about 15 minutes. Process with an immersion blender or food processor until smooth. Cool.
• Next, time to make the latkes. Pre-heat oven to 200 degrees F. Set aside paper towels for draining.
• In a large bowl, whisk together water and cornstarch until combined. Shred latkes into water mixture and toss to coat. This will help crisp up latkes. Let sit for a few minutes. Then remove the sweet potatoes and drain the water careful not to discard white starch on the bottom. This will help crisp up your latkes even more.
• Dry with towels as much as possible to remove moisture.
• Add in remaining starch, eggs, flour, and salt to sweet potatoes and combine.
• Heat a large sauté pan over medium high heat and add oil. You want oil hot enough that the latke batter sizzles when placed in the oil but doesn’t brown immediately. Place ¼ cup dollops of latke batter into oil, careful not to crowd the pan. Fry one side until well browned, about 3-5 minutes. Then flip and fry the other side. Drain on paper towels.
• Keep latkes warm in the oven and repeat with remaining batter.

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I created this recipe for Imperial Sugar, but as usual all opinions are my own.