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Curried Sweet Potato Latkes

Curried Sweet Potato Latkes Related:   breakfast & brunch, dairy, Hanukkah, North America, pareve, pasta & potatoes, Thanksgiving, Thanksgivukkah, vegetarian

Prep time: 15 minutes

Cook time: 20 minutes

Yield: 16 three-inch pancakes

When I first wrote about this recipe, which appeared in Jewish Cooking in America (1994), it was very avant-garde, but of course now it’s not as unusual. Today it is completely normal to experiment with the classic recipes.  This one, from the New Prospect Café in Park Slope, Brooklyn, is delicious and I hope you enjoy it!


  • 1 pound sweet potatoes, peeled
  • ½ cup all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon cayenne powder
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • Salt and freshly ground pepper to taste
  • 2 large eggs, beaten
  • ½ cup milk (approximately) or milk substitute
  • Peanut oil for frying


  • Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin and salt and pepper. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk. Heat ¼ inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve.

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