Sweet Potato Latkes with Sour Cream & Applesauce: A Hanukkah Celebration on a Plate

Every December, the moment the first menorah candle is lit, my kitchen transforms into a sizzling carnival of grated potatoes, dancing oil bubbles, and the heady perfume of caramelized onions. Growing up, latkes meant one thing: russet potatoes, hand-grated on the “danger side” of the box grater, knuckles be damned. But the year I swapped in sunset-hued sweet potatoes—part rebellion, part pantry accident—these Sweet Potato Latkes with Sour Cream & Applesauce became the new tradition my family now refuses to live without. They’re crispier, more vibrant, and—dare I say—more celebratory than their classic cousins. Whether you’re hosting a Hanukkah dinner or simply chasing that golden, syrup-edged crunch, this recipe will light up your table like a menorah in full blaze.

Ingredients You'll Need

Before we fire up the skillet, let’s talk produce. Look for medium, firm sweet potatoes—jewel or garnet varieties—whose skin is taut and free from soft spots. A little dirt is fine; it means they haven’t been over-handled. For the onion, yellow is traditional, but a sweet Vidalia tames any latent earthiness in the tubers. Rice flour lives in the gluten-free aisle, but if your store is out, potato starch or even cornstarch will do; just halve the quantity because those starches are thirstier. Finally, choose a neutral oil with a high smoke point: avocado (my favorite), grapeseed, or sunflower. Olive oil tastes lovely but can burn before the interior cooks, so cut it 50/50 with a neutral friend if you simply must use it.

How to Make Sweet Potato Latkes with Sour Cream & Applesauce

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Expert Tips

Keep Oil Temperature Steady

Drop a shred of sweet potato into the oil—if it sprints to the surface and bubbles happily, you’re at 350 °F. Too hot? Slide pan off heat for 30 sec.

Double-Batch & Freeze

Under-cook latkes by 1 min, cool, freeze on a tray, then bag. Reheat straight from frozen at 425 °F for 8 min—crisp as day one.

No Onion Tears

Chill the onion 15 min before grating; cold volatiles stay locked up, sparing your mascara.

Latke Bar Upgrade

Offer pomegranate arils, everything-bagel spice, or smoked salmon curls alongside the classic toppings.

Variations to Try

• Zucchini-Sweet Potato Swirl: Replace 1 cup of sweet potato with grated zucchini, salted and squeezed dry, for a lighter, summer-Hanukkah vibe.
• Spiced Moroccan: Add ½ tsp cumin, ¼ tsp coriander, and a handful of chopped cilantro; serve with harissa-spiked yogurt.
• Dessert Latkes: Omit onion & paprika, add 2 Tbsp brown sugar, ½ tsp nutmeg, and serve with maple-crème fraîche.
• Vegan Version: Swap eggs for 2 Tbsp ground flax + 6 Tbsp water; use oat milk sour cream.

Storage Tips

Refrigerator: Cool completely, layer between parchment in an airtight box, refrigerate up to 4 days. Reheat at 400 °F for 6 min per side.

Freezer: Flash-freeze on a tray, transfer to zip bags, freeze up to 2 months. No need to thaw before reheating.

Applesauce: Keeps 1 week refrigerated or 3 months frozen. Sour cream mixture best used within 3 days.

Frequently Asked Questions

Can I grate the potatoes ahead of time?

Yes—submerge shreds in ice water up to 24 hr. Drain and wring dry just before mixing to keep them from oxidizing.

Why are my latkes soggy?

Oil too cool, batter too wet, or pan overcrowded. Aim for 350 °F and pat shreds bone-dry.

Can I bake instead of fry?

Brush both sides generously with oil, bake at 425 °F on a pre-heated sheet 12 min per side. They’ll be crisp but not as lacquered.

What’s the best potato variety?

Sweet potatoes bring natural sugars; for classic white latkes use high-starch russets.

How do I keep latkes warm for a party?

Single layer on wire racks in a 250 °F oven. Don’t stack or they steam.

Can I double the recipe?

Absolutely. Mix in two bowls to avoid over-working; fry in batches so oil temp stays constant.

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sweet potato latkes with sour cream and applesauce for hanukkah dinner

(4.9 from 127 reviews)

Prep

20 min

Cook

25 min

Servings

6

Ingredients

• 2 large sweet potatoes (about 1 ½ lb)
• ½ medium yellow onion
• 2 large eggs
• 3 Tbsp rice flour (or potato starch)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp baking powder
• ¼ tsp smoked paprika
• Avocado oil for frying
• 4 apples, Honeycrisp or Pink Lady
• 1 Tbsp honey
• ½ tsp cinnamon
• 1 cup full-fat sour cream
• 1 tsp lemon juice + pinch zest

Instructions

1. Prep potatoes: Peel, grate, soak in cold lemon water 5 min; wring dry.
2. Mix batter: Combine sweet potato, onion, eggs, rice flour, salt, pepper, baking powder, paprika.
3. Heat oil: Set heavy skillet over medium heat with ⅛-inch avocado oil.
4. Form latkes: Scoop 2 Tbsp mixture, compress into ½-inch puck; slide into oil—3 per batch.
5. Fry: 3 min first side until deep amber, flip, cook 2-3 min more. Transfer to rack in 250 °F oven.
6. Applesauce: Simmer apples, water, honey, cinnamon 12 min; mash.
7. Seasoned sour cream: Stir sour cream with lemon, zest, pinch salt.
8. Serve: Plate latkes hot with bowls of warm applesauce and chilled sour cream.

Recipe Notes

For extra-crisp edges, replace 1 Tbsp rice flour with cornstarch. Oil temperature is key—maintain 350 °F for golden, not greasy, latkes.

Nutrition (per serving, 2 latkes + toppings)

268

Calories

4g

Protein

32g

Carbs

15g

Fat