Ingredients:

  • 3 large sweet potatoes (about 1.5 lbs), peeled
  • 1/2 medium yellow onion, finely grated or minced
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour (or gluten-free blend)
  • 1 teaspoon kosher salt (divided)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 cup neutral oil (e.g., Canola, Vegetable) for shallow frying
  • 1/2 cup cold crème fraîche (or sour cream)
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon pure maple syrup (plus extra for drizzling)
  • Pinch of salt (for topping)

Instructions:

  1. Peel and spiralize the sweet potatoes using a medium noodle setting.
  2. Place the spiralized sweet potato and grated onion into a fine-mesh sieve. Toss with 1/2 teaspoon of the salt. Let sit for 10 minutes. Use a clean kitchen towel or cheesecloth to aggressively squeeze out as much liquid as possible.
  3. Transfer the dry shreds to a large bowl. Add the remaining salt, pepper, cinnamon (if using), flour, and beaten eggs. Mix gently until just combined. Do not overmix.
  4. Pour the neutral oil into a large non-stick skillet to a depth of about 1/4 inch. Heat over medium-high heat until the oil shimmers (about 350°F/175°C).
  5. Working in batches, scoop about 1/4 cup of the mixture per latke and press firmly into a flat patty in the hot oil. Do not overcrowd the pan. Fry for 3–4 minutes per side until deep golden brown and crisp.
  6. Transfer the cooked latkes to a wire rack set over a baking sheet to drain excess oil. Keep warm while frying the remaining batches.
  7. In a small bowl, gently whisk together the cold crème fraîche, sliced chives, 1 tablespoon of maple syrup, and a pinch of salt.
  8. Serve the hot, crispy latkes immediately, topped with a dollop of the maple-chive crème fraîche and an extra light drizzle of maple syrup.