Updated for 2026 – The JewBelong Passover Haggadah!

Sweet Potato Latkes with Maple Cream

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Recipe origin

Crispy, golden, and utterly irresistible, these potato latkes are the ultimate comfort food for brunch, dinner, or just because. Flavored with scallions and perfectly seasoned, they fry up crisp on the outside and tender inside. Top them with classic applesauce and sour cream, or take them to the next level with a sweet and silky maple-apple cream for a fresh twist on a beloved favorite.

Makes 24 latkes

Cooking time: 40 minutes

ingredients

For the maple-apple cream:

½ cup sour cream
¼ tsp cinnamon
1 ½ tsp maple syrup
½ apple, peeled and grated

For the latkes:

2 ½ lbs medium sweet potatoes (about 3-4), peeled and grated
4 scallions, finely chopped
½ cup all-purpose flour
4 large eggs, lightly beaten
1 tsp salt (or more to taste)
1 tsp cinnamon
½ tsp ground ginger
½ tsp freshly ground black pepper
canola or vegetable oil, for frying

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step by step instructions

To make the maple cream: Combine all ingredients in a small bowl. Whisk to blend.
To make the latkes: In a large mixing bowl, stir together potatoes, scallions, flour, eggs and spices.
Heat about ¼-inch oil in a large nonstick skillet over medium-high heat until hot (not smoking). Working in batches, spoon potato mixture (approximately 2–3 Tbsp per latke) into oil and flatten with the back of the spatula. Cook until golden brown, flipping once, about 2-3 minutes per side. Transfer latkes with a slotted spatula to a rack or place on paper towels to drain.
Serve hot with applesauce and sour cream or maple-apple cream.