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Sweet Potato Latkes Recipe Easy Homemade Cinnamon Maple Drizzle

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Crispy sweet potato latkes with a warm cinnamon maple drizzle, perfect for cozy breakfasts, brunches, or snacks. This recipe offers a sweet and savory twist on classic latkes with simple ingredients and quick preparation.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and grated (about 2 cups or 300g)
  • 1 small yellow onion, grated
  • 1/4 cup (30g) all-purpose flour (can substitute with gluten-free flour)
  • 2 large eggs, beaten (room temperature)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (120ml) vegetable oil (canola or sunflower oil preferred)
  • For the Cinnamon Maple Drizzle:
  • 1/3 cup (80ml) pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon melted butter (optional, can substitute with coconut oil for dairy-free)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Peel and grate 2 medium sweet potatoes (about 2 cups or 300g) using a box grater or food processor. Grate 1 small yellow onion similarly. This usually takes about 5-7 minutes.
  2. Place grated sweet potatoes and onion in a clean kitchen towel or cheesecloth and twist tightly to remove as much liquid as possible. Squeeze for about 2-3 minutes until mostly dry.
  3. In a large bowl, combine the grated sweet potatoes and onion with 1/4 cup (30g) all-purpose flour, 2 beaten large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Stir well until the mixture holds together but isn’t too wet—about 2 minutes.
  4. Pour about 1/2 cup (120ml) vegetable oil into a large skillet and heat over medium heat until shimmering but not smoking—about 3-5 minutes. To test, drop a tiny bit of batter into the oil; it should sizzle immediately.
  5. Using a 1/4 cup (60ml) measuring cup or your hands, scoop and gently flatten portions of batter into patties roughly 3 inches (7.5cm) wide. Carefully place them in the hot oil, cooking 3-4 latkes at a time without overcrowding. Fry for 3-4 minutes per side or until deep golden and crisp. Flip carefully with a spatula or slotted spoon.
  6. Transfer cooked latkes to a paper towel-lined plate to drain excess oil. Keep them warm in a low oven (around 200°F / 95°C) while frying the remaining batter.
  7. In a small saucepan, gently warm 1/3 cup (80ml) pure maple syrup with 1/2 teaspoon ground cinnamon, 1 tablespoon melted butter (optional), and 1/4 teaspoon vanilla extract. Stir until combined and fragrant—about 2 minutes. Do not boil.
  8. Arrange latkes on a platter and generously drizzle with the cinnamon maple sauce just before serving. Enjoy immediately while warm and crispy!

Notes

Squeeze out excess moisture from grated sweet potatoes and onion to ensure crispy latkes. Fry in batches to avoid overcrowding the pan and lowering oil temperature. Keep cooked latkes warm in a low oven to maintain crispiness. For vegan version, substitute eggs with flaxseed egg and butter with coconut oil. For gluten-free, use gluten-free flour alternatives. Avoid microwaving leftovers to keep crispiness; reheat in skillet or oven instead.

Nutrition

Keywords: sweet potato latkes, cinnamon maple drizzle, crispy latkes, easy latkes recipe, gluten-free latkes, vegan latkes option, holiday brunch, sweet and savory latkes

Find it online: https://magnetmeal.com/sweet-potato-latkes-recipe-easy-homemade-cinnamon-maple-drizzle-tutorial/