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A Sweet Potato Latkes recipe with a Cranberry Jalapeno Dip that adds a delicious and spicy twist

Sweet Potato Latkes with a Cranberry Jalapeno Sour Cream Dip

  • Author: Audra



For the Sweet Potatoes Latkes

  • 6 cups of grated sweet potatoes (about 23 sweet potatoes)
  • 2 TBSP light brown sugar
  • 5 TBSP flour
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 egg, slightly beaten
  • oil, for frying

For the Cranberry Jalapeno Sour Cream Dip

  • 1 cup of sour cream
  • 1/4 cup of prepared whole cranberry sauce, see my recipe here
  • 2 TBSP Jalapeno Pepper Jelly


  1. Wash, peel, and grate potatoes.
  2. In a large bowl, add grated potatoes, brown sugar, flour, cinnamon, salt, and the egg.
  3. Mix well by tossing with tongs ensuring the shredded potatoes are completely covered with the flour, egg, and seasonings.
  4. Heat 1/2 inch of oil in a frying pan over medium high heat. Heat oil until it is very hot, but not smoking!
  5. Carefully drop the shredded potatoes by heaping tablespoonful’s into hot oil. Adjust heat as needed.
  6. Press on the latkes as they are frying to create a pancake like appearance. Brown on both sides and then remove the latkes with a slotted spoon.
  7. Drain latkes on absorbent paper.
  8. Serve immediately or keep latkes in a warm oven until ready to serve.
  9. Serve with Cranberry Jalapeno Sour Cream Dip, recipe below

Cranberry Jalapeno Sour Cream Dip

  1. In a small mixing bowl add sour cream, cranberry sauce, and jalapeno pepper jelly and combine well.
  2. Serve with Sweet Potato Latkes


This recipe yields 17 latkes.