Sweet Potato Latke Triangles Recipe

Prepare sweet potatoes and onion

Peel the sweet potatoes and grate them on the large holes of a box grater (or pulse in a food processor). Grate the yellow onion. Transfer grated sweet potato and onion to a large bowl.

Remove excess moisture

Using a clean kitchen towel or several layers of paper towel, gather the grated sweet potato and onion and squeeze firmly over the sink to remove as much liquid as possible (this helps crispness). Aim to remove 2–3 tablespoons of liquid; if very wet, remove more.

Make the batter

To the drained grated vegetables, add the beaten egg, all-purpose flour, granulated sugar, ground cinnamon, salt, and baking powder. Stir until combined; the mixture should hold together when pressed. If it feels too loose, add up to 1–2 tablespoons more flour.

Heat oil

In a large skillet, pour vegetable oil to a depth of about 1/8–1/4 inch (roughly 1/4 to 1/3 cup per pan side) and heat over medium-high until shimmering and a small pinch of batter sizzles immediately (about 350°F / 175°C). If using a thermometer, maintain 340–360°F.

Form triangles and fry

Using a 1/4-cup scoop (or two tablespoons) portion, place scoops of batter into the hot oil, flattening gently with a spatula to form roughly 3–4 inch triangles or rounds. Fry in batches without crowding: about 3–4 minutes per side, until deep golden brown and crisp. Adjust heat as needed to prevent burning; reduce slightly if browning too quickly.

Drain and finish

Transfer cooked latkes to a paper towel–lined baking sheet. If desired, add a pat (1/2 teaspoon) of butter on each hot latke to melt for extra richness. Keep warm on a 200°F (95°C) oven while frying remaining batches.

Shape into triangles (if needed)

If you prefer defined triangle shapes, form the latkes while warm: press each hot latke briefly with a spatula into a triangular shape on the baking sheet. Alternatively, shape the batter into triangular scoops before frying using a spoon or small offset spatula.

Serve warm latkes with apple sauce and sour cream on the side for dipping. Offer maple syrup and a light dusting of powdered sugar for a sweeter option, or sprinkle finely chopped chives on sour cream for a savory contrast.