Sweet Potato Latkes with Cinnamon & Honey Mascarpone

Eight nights of Hanukkah can feel like quite a latke (see what we did there?) To keep the nights feeling fresh we love to mix it up with latke flavors. For our 2019 latke we went the savory route by combining a few different kinds of potatoes and making a Green Goddess sour cream that is pretty much to die for. When brainstorming this year’s latke recipe, we knew we wanted to use sweet potatoes. With brisket as our entrée, we thought that something sweet would be a nice counterbalance to the rich and smoky flavors on the menu. We love these sweet potato latkes and could swim all day in the cinnamon & honey mascarpone. It is so rich and creamy- the perfect accompaniment to sizzling fried potatoes.

Sweet Potato Latkes with Cinnamon & Honey Mascarpone



Our favorite recipe for sweet potato latkes, made extra decadent with a whipped mascarpone topping.

Ingredients For The Latkes

  • 2 lbs sweet potatoes, peeled and cut into wedges
  • 1 yellow onion, peeled and cut into quarters
  • 2 eggs
  • 1/2 cup flour
  • 2 tsp ground cinnamon
  • 2 tsp salt
  • 1 tsp ground ginger
  • 1/4 – 1/2 cup vegetable oil (for frying)

Ingredients For The Mascarpone Topping

  • 1/2 cup mascarpone cheese
  • 1/2 cup sour cream
  • 2 tbs honey
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 pomegranate, seeds removed, for garnish

Directions

  1. Make the mascarpone topping. Combine all of the ingredients for the topping (mascarpone – salt) in a medium mixing bowl. Whisk well to combine. Set aside, or refrigerate, until ready to serve.
  2. Make the latkes. Use a food processor with the grater attachment to grate the sweet potatoes, set aside. Use the same attachment to grate the onion; use a cheese cloth or sieve to strain most of the juices out of the onion so that the taste doesn’t permeate through the latkes.
  3. Combine the sweet potatoes, onion, and remaining latke ingredients (through ground ginger) in a large bowl. Mix well with your hands to make sure all of the ingredients are evenly combined.
  4. Heat 2 tbs of the vegetable oil in a large skillet. Portion out about 1/4 of the latke mix and cook about 4-5 latkes at a time in the pan, making sure the pan stays hot. Cook the latkes for about 3 minutes per side, or until they are golden brown, and set aside. Tent with foil to keep warm. Continue this process until all of the latkes are cooked. Serve immediately with the mascarpone topping and pomegranate seeds.


Mixed Potato Latkes with Green Goddess Sour Cream

If you celebrate Hanukkah you know that there is no holiday dinner without latkes, or potato pancakes. Fried potatoes, sour cream, maybe some apple sauce…. is there anything better? Well, maybe. Every year we take a new spin on the classic recipe to mix things up for our holiday celebrations. Last year we even had a “latke cook off” with our family and everyone made their own unique recipe. We had all kind of crazy flavors- Indian latkes, Mexican latkes, and even a spin on the Chinese scallion pancake. This year we’ve decided to stay more mainstream. What we love about this Mixed Potato Latke recipe is that you can make it for a number of occasions outside of Hanukkah dinner. It would make a great brunch side dish, or you can downsize the recipe and serve them miniature for appetizers. 

Mixed Potato Latkes with Green Goddess Sour Cream                                                               
Serving Size: 24 latkes                           
Prep Time: 15 minutes      Total Time: 60 minutes 

Ingredients for the Latkes :

  • 3 lbs mixed potatoes, peeled and chopped into large segments. We used a mix of russet, sweet, and japanese purple potatoes. 
  • 1 large yellow onion
  • 3/4 – 1 cup all purpose flour 
  • 3 eggs, whisked 
  • 1 tbs salt 
  • 2 tsp pepper 
  • 1-2 cups vegetable oil 

Ingredients for the Green Goddess Sour Cream:

  • 1 cup sour cream (you can use a light sour cream if you want) 
  • 2 anchovy fillets 
  • 2 cups packed herbs- we used a mix of parsley, chives, and tarragon
  • zest and juice of one lemon 
  • 1 clove garlic 
  • salt and pepper to taste 

Directions:  

  1. Preheat the oven to 425 degrees. 
  2. Use your food processor and a grater blade to grate all of the potatoes. Place in a large bowl. Use the same blade to chop the onion. Strain most of the onion juice away and add the onion to the potatoes. 
  3. Combine the potatoes, onion, eggs and salt and pepper into a large bowl. Use your hands to mix everything together. Add 3/4 cup of the flour to the mixture and see how it absorbs before adding the remaining quarter cup. You will want the texture to be such that you are able to grab a handful of potato mix and have it hold together in your hand. This will ensure that it doesn’t fall apart in the pan while cooking. 
  4. Heat a large skillet over medium high heat. Add enough vegetable oil so that the bottom of the pan is completely covered with oil. Make sure the oil is hot before adding the first batch of potato mix! You can test the oil by placing a few strands of potato mix into the pan. It should sizzle immediately. Use a 1/3 cup measuring cup to scoop the potato mix. Mold them with your hands so that they are flat pancakes and put the first batch of latkes in the pan. Don’t overcrowd the pan to try and save time- this is going to take a while so namaste and settle in for the long haul. Cook each pancake for about 3 minutes per side, so that they are crispy. Remove from the pan and place onto a cookie sheet. Repeat as necessary until you have all the potato mix into pancakes on a cookie sheet.*
  5. Place the latkes in the oven and bake for 10-12 minutes. 
  6. While the latkes are baking, make the Green Goddess Sour Cream. Combine all of the ingredients for the sauce in your food processor minus the salt and pepper (if you’re going to lug it out for the potatoes you might as well get your bang for your buck and use it again). Combine thoroughly- this may take 2-3 minutes on a steady stream to fully combine. Season to taste with salt and pepper. **
  7. Serve the latkes hot out of the oven with the sour cream to accompany. 

* If you are having one of those days and need to crank these latkes out stat, use 2-3 pans on the stove at once to expedite the process. 

** You can make the Green Goddess up to three days in advance; refrigerate and cover well.