These sweet potato latkes are the easiest appetizer you’ll ever make! Perfect for any spring time brunch!
Hash browns, potato latkes, home fries, mashed potatoes, roasted potatoes. I LOVE THEM ALL. I just love potatoes! And I love sweet potatoes even more! I’ve wanted to create a sweet potato latke recipe for a while now, and Easter seems like the perfect season for it!
These sweet potato latkes are the perfect addition to your Easter Brunch, but really they could be served any time of year or any night of the week!
Why I LOVE sweet potatoes:
They are nutritious. They have so much flavor! They are totally versatile, so you can turn them into just about any delicious version of potatoes you like.
What makes these sweet potato latkes so yummy?
The addition of paprika in these sweet potato latkes adds a touch of smokiness that is unique and super flavorful!
How do these sweet potato latkes come together?
Cook onions and garlic. Heat a bit of oil in a medium skillet over medium-high heat. Place onions and garlic in the skillet, and cook until they are transparent and tender, about 5-8 minutes.
Mix potatoes. Meanwhile, mix together potatoes, corn starch, salt, pepper, paprika, and eggs. Once the onion mixture is cooked through, add to the potato mixture and toss until mixed.
Cook latkes. Heat about 2 TBSP oil in the skillet, over medium-high heat. Scoop mixture into ¼ cup mounds and flatten in the pan (I fit 3 in a pan). Cook about 3-5 minutes per side, or until browned and crisp. Remove from the pan, and place on a cooling rack that has been placed on a baking sheet. Repeat the process with remaining oil and potatoes. Once all the cakes have been cooked and placed on the baking sheet, place it in the oven to ensure the inside of the latkes is fully cooked, about 8-10 minutes.
Remove from the oven, and serve with a bit of sour cream and thinly sliced green onion.
ENJOY! And as always let me know what you think in the comments and over on Instagram @thesugarandsaltco!
