Sweet Potato-Apple Latkes

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Sweet Potato-Apple Latkes
  • Prep 15 min
  • Total 30 min
  • Servings 6
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We livened up traditional latkes by using sweet potatoes and adding tart apples and cinnamon. This Hanukah favorite is ready in only 30 minutes.
By Maris Callahan
Updated Dec 13, 2011


  • 2 medium sweet potatoes, peeled
  • 2 small tart apples, peeled
  • 1/4 cup finely chopped onion
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Pinch freshly ground pepper
  • 2 eggs, lightly beaten
  • Canola oil for frying
Make With
Make With
Gold Medal Flour


  • 1
    In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended.
  • 2
    In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make your potato pancakes a little more nutritious, use trans fat free oil for frying.
  • tip 2
    If desired, serve with applesauce or sour cream.


Nutrition Facts are not available for this recipe
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