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Sweet Potato Latkes with Lime Crème Fraîche Recipe


Sweet Potato Latkes with Lime Crème Fraîche

For Hanukkah, chef Nikki Cascone's family always lights candles in a family menorah that she inherited (but they also have a funky modern one). Though they aren't very religious, they try to carry on Hanukkah traditions and cultural stories — like her mom giving them a gift every morning of the eight days.

Jewish tradition and family are important to Nikki and her husband, and partly inspired them to create their restaurant, Octavia's Porch, which focuses on Jewish cuisine. This recipe is one of the dishes served there.

Latkes usually aren't very healthy, but chef Nikki Cascone uses sweet potatoes to make them a little healthier and drains them well on paper towels to get rid of excess oil.

Click here to see Happy Hanukkah: For the Love of Latkes!


For the lime crème fraîche:

  • 2 tablespoons lime juice
  • 1 teaspoon lime zest, grated finely
  • 1 bunch chives, chopped finely
  • 1 cup crème fraîche

For the latkes:

  • 2 pounds sweet potatoes
  • 1 large Spanish onion, chopped very finely
  • 3 eggs, beaten
  • 1/3 cup flour
  • ¼ cup matzah
  • Kosher salt, to taste
  • Pinch of cinnamon
  • Pinch of ancho chile powder
  • Pinch of nutmeg
  • 1 teaspoon baking soda
  • ¼ cup canola oil


For the lime crème fraîche:

Combine all of the ingredients in a bowl and mix well. Place in the refrigerator until chilled, to allow all of the flavors to combine.

For the latkes:

Shred the potatoes with the fine shredding attachment of your food processor or a hand grater.  Place in a colander set over another bowl and squeeze out the excess moisture as much as possible.

Put the shredded potato in a bowl and add the onion, eggs, flour, and matzah. Season with salt, to taste. Mix in the spices and baking soda.

In a large heavy skillet, heat the canola oil over high heat until very hot but not smoking. Take ¼ cup of batter, squeezing out any remaining moisture, and drop into the hot oil. Flatten with a spatula, and reduce heat to medium. (Don’t put more than a few latkes in the pan at one time or the oil temperature will drop.) 

Regulate the heat carefully. Fry until golden brown on one side, then turn over and fry the other side. Don’t turn more than once or they will start to get soggy. Put finished latkes on dry paper towels to drain.

Serve immediately with the lime crème fraîche.