Curry Sweet Potato Latkes with Maple Greek Yogurt

Sometimes I can be pretty lame. For example, for some unknown reason I feel the need to confess that I am not Jewish, in regards to this recipe. Why? I have no freakin' idea. I do Mexican recipes all the time and I am far from Mexican. I never confess that. It's simply ridiculous! You know what else is ridiculous? These sweet potato latkes! Ridiculously good. And is it Hanukkah or Chanukah? Can someone let me know?

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 2 medium sweet potatoes
 ½ red onion, minced
 3 eggs
 ¾ cup flour
 1 tablespoon curry powder
 1 teaspoon salt
  cup vegetable oil
 6 ounces Greek yogurt
 1 tablespoon maple syrup
Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins



Halve and mince 1/2 of a red onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.


Clean 2 medium sweet potatoes. You don't have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!


When shredding the sweet potatoes, I do it the long way. I don't know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute. Yum!


Next we are going to combine 3 eggs, 3/4 cup of flour, 1 teaspoon of salt and 1 tablespoon of curry powder, using a whisk.



In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.


Using a cast iron skillet, heat a couple tablespoons of vegetable oil in the pan over a medium high heat until it is shimmering. You're going to want about an 1/8 of a cup of vegetable oil on hand.


Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.


When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.


To make the yogurt mixture, simple mix 6 ounces of Greek yogurt with 1 tablespoon of maple syrup.


Add a dollop of yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.



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