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Sweet Potato Latkes with Cranberry Pecan Applesauce and Cinnamon Yogurt

Amy Kritzer
These Sweet Potato Latkes have the perfect Thanksgivukkah flavors!
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Hanukkah
Cuisine Jewish
Servings 12


  • Cranberry-Pecan Applesauce:
  • 3 pounds apples any apples you would use for baking, such as Granny Smith washed, peeled and diced
  • 2 cups fresh or frozen cranberries
  • 2 tablespoons granulated sugar up to 4 if you want it sweeter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground all spice
  • Zest and juice from 1 orange
  • 2/3 cup water 1/2 cup if using frozen cranberries
  • 1 tablespoon brandy if desired
  • Cinnamon Yogurt Sauce:
  • 1 cup Greek yogurt
  • 3 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cinnamon
  • Sweet Potato Latkes:
  • 5 cups sweet potatoes about 1 1/2 pounds, peeled and shredded with a box grater or a food processor
  • 1 egg beaten
  • 2 tablespoons potato starch
  • 1 teaspoon salt
  • 1/2 cup high-smoke-point oil canola, vegetable or schmaltz
  • 1/2 cup pecan or walnut pieces for garnish


  • First, to make cranberry applesauce, combine apples, cranberries, sugar, spices, orange juice, zest, water and brandy (if desired) in a large saucepan. Bring to a boil and then lower to a simmer. Cover and cook for 15 minutes until apples are tender and some of the cranberries have burst. Stir every so often, adding water if it gets too thick. Remove from heat and let cool, blend with an immersion blender or potato masher.
  • To make cinnamon yogurt sauce, combine all ingredients and chill until ready to use.
  • To make sweet potato latkes, peel and shred the potatoes.
  • Using cheesecloth or paper towel, remove as much moisture as possible. Then combine potatoes, eggs, potato starch and salt together in a bowl.
  • Heat a large pan over medium-high heat and add 1/4 inch of oil or schmaltz and continue to heat. It is hot enough when you drop a bit of the latkes batter and it starts to sizzle.
  • Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form 1/2-inch patties. Brown on one side for two to three minutes, and then flip and brown the other until cooked through. Add oil as needed. Be careful not to crowd the pan.
  • Place on paper towels to absorb any excess oil, season with salt and serve immediately with applesauce, yogurt sauce and pecans.
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