Sweet Potato and Currant Latkes


Sweet potato and currants add sweetness and color to these potato pancakes.

sweet potato and currant latkes with sauce
Photo: Andy Lyons
Total Time:
50 mins


  • 3 medium sweet potatoes

  • 1 cup boiling water

  • ¼ cup dried currants

  • 2 beaten eggs

  • cup finely chopped hazelnuts

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • teaspoon salt

  • 2 tablespoon cooking oil

  • Applesauce, if desired


  1. Peel and finely shred sweet potatoes. You should have 3 cups.

  2. In a small mixing bowl pour the boiling water over currants; let stand 5 minutes, then drain. In a large mixing bowl combine beaten eggs, hazelnuts, the currants, cinnamon, cloves, and salt. Stir in shredded potatoes.

  3. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

  4. Cook in 2 tablespoons cooking oil over medium-high heat for 3 to 4 minutes per side or until golden brown. Reduce heat to prevent overbrowning, if necessary. Add additional oil as needed to prevent sticking when cooking remaining latkes.

  5. Drain and serve with applesauce or other toppings, if desired. Makes about 10 latkes.

Nutrition Facts (per serving)

126 Calories
8g Fat
12g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 126
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 45mg 15%
Sodium 83mg 4%
Total Carbohydrate 12g 4%
Protein 3g
Vitamin C 8.3mg 42%
Calcium 20.2mg 2%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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