Browse by
Browse by
Browse by
Browse by
Sweet Potato Latkes with Cranberry Applesauce
Member Submitted Recipe
Food Blogger Recipe
Sweet Potato Latkes with Cranberry Applesauce
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

A twist on classic Hanukkah latkes and applesauce, these have a fall flair with sweet potatoes and cranberries.

Prep time
0:15
Bake/Cook time
0:30
Yield
10 latkes
Sign in to post a comment
Sweet Potato Latkes with Cranberry Applesauce
Light Brown Sugar
Prep time :
0:15
Bake/Cook time :
0:30
Yield :
10 latkes

INGREDIENTS

Cranberrry Applesauce

  • 1/2 bag (6 ounces) fresh cranberries
  • 1 large apple, such as Fuji
  • 1 teaspoon ground cinnamon
  • 1/2 cup Imperial Sugar Light Brown Sugar
  • 1/4 cup water
  • Juice and zest from 1 orange

Latkes

  • 6 cups water
  • 1/2 cup cornstarch
  • 1 pound sweet potatoes (about 3 cups), washed, peeled and shredded
  • 2 tablespoons white onion, small diced
  • 2 eggs, whisked
  • 2 tablespoons all-purpose flour
  • 1/4 cup Imperial Sugar Light Brown Sugar
  • 1/4 teaspoon salt
  • Oil for frying, such as grapeseed or canola oil

DIRECTIONS

  1. First, make applesauce. Combine all ingredients in a medium stock pot and bring to a boil. Lower to a simmer and simmer until apples and soft and cranberries pop, about 15 minutes. Process with an immersion blender or food processor until smooth. Cool.
  2. Make latkes: In a large bowl, whisk together water and cornstarch until combined. Shred latkes into water mixture and toss to coat. This will help crisp up latkes. Let sit for a few minutes. Then strain out water being careful not to discard white starch on the bottom. This will help crisp up latkes even more. Add onions to sweet potatoes and dry with towels as much as possible to remove moisture.
  3. Add in remaining starch, eggs, flour, sugar and salt and combine.
  4. Pre-heat oven to 200°F. Set aside paper towels for draining.
  5. Heat a large sauté pan over medium high heat and add oil. Oil should be hot enough that the latke batter sizzles when placed in the oil but doesn’t brown immediately. Place 1/4 cup dollops of latke batter into oil, careful not to crowd the pan. Fry one side until well browned, about 3-5 minutes. Then flip and fry the other side. Drain on paper towels. Keep latkes warm in the oven and repeat with remaining batter.
  6. Serve latkes warm with cranberry applesauce.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Amy Kritzer @whatjewwannaeat.

Shout Out To Our Baking Friends
    ::    Lorri Lund    ::    Fiona N    ::    Alice S    ::    Barbara Fiedler    ::    David K    ::    marayia poindexter    ::    joseph c    ::    ChefCarole    ::    Theresa Guevara    ::    KH    ::    Kelly    ::    Serina Alvarez    ::    Pamster    ::    Martha B    ::    bananafana    ::    Anna P    ::    KellyJo    ::    Rochelle    ::    nicole moore    ::    Denise Robertson
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.