Guest Blogger Mia Brown and family make sweet potato latkes! - Sweet Potato Chronicles - Sweet Potato Chronicles

Guest Blogger Mia Brown and family make sweet potato latkes!

When Ceri and Laura started hav­ing guest blog­gers I began to make a men­tal list of peo­ple I thought were SPC mate­r­ial. Top of this list was my friend Mia Brown. She’s a won­der really, chron­i­cally good-natured, mother to three ener­getic boys, she teaches yoga, runs marathons and is absolutely hilar­i­ous. Oh yeah, and she loves to cook. Not only that, she started up and runs the fan­tas­tic Kids Can Cook com­pany. You must check her out Today we have the ben­e­fit of her exper­tise on SPC as she shares with us the joys of fry­ing and Hanukkah. I love her spin on the Latka, I’m sure you will too.

Happy Chan­nukah!


I have two con­fes­sions to make. First, I feel that you should be aware of how much electric-orange mac and cheese my kids eat on a reg­u­lar basis: LOTS. I try to bal­ance this load with good home cook­ing as much as I can. Con­fes­sion #2, when the cold weather hits I take this as a sign to hun­ker down, make more soup, bake things with cin­na­mon and FRY. The most per­fect excuse for fry­ing in our house comes in Decem­ber with the onset of Chan­nukah. As the story goes, a great mir­a­cle occurred in the ancient tem­ple in Jerusalem. Judah, a sol­dier found enough oil to burn a lamp for only one night. Mir­a­cle of mir­a­cles, the oil lasted for EIGHT nights. So we pay homage to Judah and use as much oil as we can over those pre­cious 8 days –which trans­lates into a mir­a­cle in my kitchen — the smells from latkes, dough­nuts, french fries, you name it, stays with us for quite a bit longer than 8 days.

While I don’t usu­ally allow my kids to par­tic­i­pate in the fry­ing stage, they do a great job grat­ing pota­toes and zuc­chi­nis for latkes, squeez­ing out excess mois­ture and mix­ing and form­ing the patties

In hon­our of SPC’s first Chan­nukah install­ment, my kids and I decided to try our hands at sweet potato latkes. I found that the sweet pota­toes were not as starchy or wet as the tra­di­tional white pota­toes so no drain­ing or squeez­ing was nec­es­sary. They fried up beau­ti­fully and were crispy right out of the pan. You could bake these latkes as well, but what’s the fun in that?

My kids love the crunch, the nat­ural sweet­ness, and dip­ping them in sour cream or vanilla or cin­na­mon spiked yogurt. But I think they mostly love the eerie resem­blance (in colour only) to their pre­cious mac and cheese.

Sweet Potato Latkes

1 lb sweet pota­toes, peeled and coarsely grated
2 scal­lions, finely chopped (optional)
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 tea­spoon salt
1/2 tea­spoon black pep­per
3/4 cup veg­etable oil


Stir together the pota­toes, scal­lions if using, flour, eggs, salt, and pepper.

Heat oil in a deep 12-inch non­stick skil­let over mod­er­ately high heat until glis­ten­ing. Work­ing in batches of 4, spoon one heap­ing table­spoon of the potato mix­ture per latke into the oil and flat­ten slightly. Reduce heat to mod­er­ate and cook until golden, about 1 1/2 min­utes on each side. Trans­fer the latkes with spat­ula to a wire rack with paper towel under­neath or directly to paper tow­els to drain.

Accom­pa­ni­ments: Sour cream, Vanilla Yogurt, or Applesauce



  1. yasmin says:

    i love this post–excited to try this recipe!

  2. Heidi Pyper says:

    I so wish I was Jew­ish. Can I come over next week?

  3. Sam says:

    Those latkes look del­ish, but they've got noth­ing on that lit­tle sous chef. Love yer homage to Judah — the Santa claus oh Chanukah…

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