Sweet Potato Latkes Recipe

Grate and drain

Peel and grate the sweet potatoes and russet potato using a box grater or food processor fitted with a grating disc. Place grated potatoes in a large bowl. Add the minced shallot.

Using a clean kitchen towel or several layers of paper towel, gather the grated potato mixture and squeeze firmly over the sink or a bowl to remove as much excess moisture as possible. Removing moisture helps the latkes crisp.

Transfer the drained grated potato and shallot back to the bowl. Add the egg, all-purpose flour, 1 tablespoon grated Parmesan, chopped parsley, kosher salt, and black pepper. Mix thoroughly until combined and the mixture holds together when pressed. If too wet, add another teaspoon of flour; if too dry, add a splash of water or another beaten egg (not typical for this quantity).

In a large skillet, heat the neutral oil over medium-high heat until shimmering but not smoking (about 350°F / 175°C if using an instant-read thermometer).

Spoon about 2 tablespoons of the potato mixture per latke into the pan, flattening gently with the back of the spoon to form rounds roughly 2 1/2–3 inches across. Fry in batches, taking care not to overcrowd the pan.

Cook until the undersides are deep golden brown, about 3–4 minutes, then flip and cook the other side 3–4 minutes until crisp and cooked through. Adjust heat as necessary to avoid burning. Transfer finished latkes to a paper towel-lined tray and keep warm in a 200°F (95°C) oven while you finish remaining batches.

If oil level gets low between batches, add a little more to maintain about 1/8–1/4 inch depth in the pan.

While the latkes fry (or beforehand), combine the avocado, Greek yogurt, lime juice, jalapeño, garlic clove, and 1/2 teaspoon salt in a blender or food processor.

Blend until smooth, adding up to 2 tablespoons water to reach a spoonable but creamy consistency. Taste and adjust seasoning with additional salt or lime juice as desired.

Arrange 3–4 latkes per serving on a platter or individual plates. Spoon or pipe a generous dollop of the avocado-jalapeño crema on each latke or serve crema on the side for dipping.

Sprinkle extra grated Parmesan and sliced chives over the latkes. Serve with lime wedges alongside for squeezing.