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Sweet Potato Latkes

Sweet potato latkes are fried potato pancakes flavored with vanilla, cinnamon, nutmeg, and topped with sour cream and sugared pecans.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Sweet Potato Latkes

Oven400°F

Ingredients

Directions

Prepare the potatoes

  1. Parboil potatoes in boiling water until slightly tender but firm.

  2. Refrigerate potatoes until cold.

  3. Remove skin and shred into a bowl.

Make and cook the latkes

  1. Add egg, vanilla, brown sugar, cinnamon, nutmeg and potato flour.

  2. Mix until well blended.

  3. Coat bottom of a 10" non‑stick skillet with 2 tbsp oil.

  4. Shape latkes into 2 ½" patties.

  5. Cook until brown on both sides and transfer to paper towels to drain briefly.

  6. Add oil as needed to remaining batches.

Make the sugared pecans

  1. Combine 1 cup whole pecans, 1 egg white, 1/3 cup sugar; spread pecans on a baking sheet and brush with egg white.

  2. Sprinkle sugar on top and bake at 400°F.

Serve

  1. Pipe dollop of sour cream with a pastry bag on top for each latke.

  2. Top with sugared pecans.

Nutrition, whole recipe (rough)

1012Calories
41 gProtein
24 gFat
155 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Yogurt170g plain Greek100
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Pecan1 half (4g)20
Vanilla1 tsp extract (4ml)12
Nutmeg1 tsp ground (2.2g)12
Cinnamon1 tsp ground (2.6g)6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Vanilla + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Sweet potato + cinnamontop 2% of all pairs
    Smell alikestrong
    Cooked together539 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sweet potato + nutmegtop 4% of all pairs
    Smell alikestrong
    Cooked together414 recipes

    Shared aroma: linalool (floral, citrus).

  5. Sweet potato + vanillatop 7% of all pairs
    Smell alikestrong
    Cooked together189 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet potato
Provides the starchy base that becomes tender inside and holds the latke together.
Egg
Binds the shredded potato mixture so the latkes hold their shape while cooking.
Potato flour
Absorbs excess moisture and helps the patties bind and crisp on the outside.
Brown sugar
Adds sweetness and promotes browning on the cooked surface.
Vanilla
Adds aroma that complements the sweet potato flavor.

The step that matters

Cook until brown on both sides. Potato starch browns slowly over medium heat, so the surface needs time in hot oil to crisp. Pressing the batter thin or rushing the heat can leave the centre raw or the outside burnt.

Swap the potato

How well each one fits the dish's main ingredients (sweet potato, egg, vanilla, cinnamon, nutmeg, flour, sugar):

  1. Arrowrootfits better
  2. Parsnipfits better
  3. Beetrootfits better
  4. Potatothe original

Fit is the average pairing score against sweet potato, egg, vanilla, cinnamon, nutmeg, flour, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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