Use a food processor or a box grater to shred the veggies for these crispy Sweet Potato, Turnip, and Parsnip Latkes. They are irresistible served hot with a dollop of sour cream!
This post first appeared on November 10, 2013 and on Wayfair.com. I hope you enjoy this favorite from my kitchen!
“Mom, why didn’t the turkey come to Thanksgiving?” my daughter asked.
“Because he was already stuffed!”
I admit it, I laughed pretty hard at that one.
It’s hard to believe that Thanksgiving is just around the corner, but before we know it, our house will be full of visitors once again, and I will be in the kitchen non-stop, on my feet and hovering between the stove and the sink. As we prepare ourselves for family and feasting, I am starting to plan not only for Thanksgiving day, but Thanksgiving week.
I’m thinking of these Sweet Potato, Turnip and Parsnip Latkes.
The calendar aligns this year with both Thanksgiving and Hanukkah falling on the same day. And while I am not Jewish, I couldn’t help but learn to love the culinary traditions of my Jewish friends, growing up in New York. Latkes, or potato pancakes, are something anyone can appreciate!
And this Thanksgiving, latkes made with sweet potato, turnip and parsnips are a perfect way to kick off the holiday feast.
What traditions will grace your Thanksgiving table? And what new ones will you make? Perhaps you’ll consider these crispy latkes, hot and savory with a dollop of sour cream? They’re irresistible, I assure you!
How to Make Sweet Potato Latkes
First, use a food processor (a box grater works too) to shred the sweet potato, turnip, parsnips, and onion. Then remove excess moisture following the instructions in the recipe card and allow the mixture to rest for about 10 minutes.
Mix up everything with your hands–the shredded veggies, eggs, flour, salt, and pepper.
Preheat the oven and prepare a pan for the finished latkes. They are best served right away, but you’ll need to keep the first few batches warm while you continue to fry the rest of the latkes.
In heavy skillet filled with about 1/4 cup of canola oil, fry about two tablespoons of the mixture per latke. Cook a few minutes per side until crisp.
Serve up the finished sweet potato latkes with a dollop of sour cream and enjoy!
More Sweet Potato Recipes
Sweet Potato, Parsnip, and Turnip Latkes
- 1 sweet potato peeled, and thickly sliced
- 1 turnip peeled and halved
- 2 parsnips peeled
- 1 medium onion peeled and halved
- 2 large eggs
- 2 tablespoons flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Canola oil
- In the bowl of a food processor or using a box grater, shred the sweet potato, turnip, parsnips, and onion. Transfer to a cheesecloth or kitchen towel lined colander, and wring out the moisture over a bowl. Let it sit for about 10 minutes, then drain any excess liquid, leaving any starch that may be left at the bottom of the bowl.
- Transfer the shredded potato mixture into the bowl and add the flour, eggs, salt, and pepper. Use your hands to mix.
- Preheat the oven to 175° F and line a shallow dish or baking pan with paper towels. Heat a skillet (a heavy cast iron or non-stick pan works well) over medium high heat with about 1/4 cup of oil. Drop about two tablespoons of the sweet potato mixture into the pan and use a fork to spread into about 3-inch pancakes. Let it crisp a few minutes per side and transfer to the prepared baking dish. Sprinkle with a little salt if desired.
- Keep latkes warm in the oven until serving. But they’re best eaten right away and served with a dollop of sour cream.