These Crispy Sweet Potato Latkes are the perfect side dish for Easter, or if they’re made with matzo meal, for Passover. These guys are sweet and soft on the inside, salty and crispy on the outside. If you have a sweeter palate, serve with sweetened yogurt, but if you’re into the sweet and salty aspect of things, serve seasoned lemon Greek yogurt. Either way, you’ll keep coming back for me.
Place shredded sweet potatoes and onions in a thin dishtowel. Squeeze out as much moisture as you can. Place in a medium bowl and stir with onion,garlic, egg, flour, garlic powder and salt until just combined.
Form the sweet potato mixture into six large patties or ten small ones. Be sure you don't pack them in too tight, you want them to be a little flat with scraggly edges.
Heat a large cast iron or non-stick skillet over a medium heat. Once the pan is hot, add oil. When the oil is hot, add a tiny bit of the potato mixture and if it sizzles, it's ready. Add the latkes. Be sure to not overcrowd the pan, if needed, work in batches. Cook the sweet potato latkes until crispy and golden brown, about 4-5 minutes. Flip and repeat on the other side, it should take a little bit less time.
Remove the latkes from the oil and drain on paper towels. Serve with yogurt.
While the latkes cook, mix the honey yogurt with cinnamon. Season with a little bit of salt if desired.