Leek and Sweet Potato Latkes with Cumin-Garlic Yogurt Sauce Recipe
These Leek and Sweet Potato Latkes are a delicious twist on the traditional potato pancake, featuring the natural sweetness of sweet potatoes combined with savory sautéed leeks. Crispy on the outside and tender inside, they are served with a flavorful cumin-garlic yogurt sauce that adds a refreshing and tangy finish. Perfect for breakfast, brunch, or as a tasty appetizer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Latkes
- 3 medium sweet potatoes (about 1.5 lb total), scrubbed clean
- 2 cups leeks, thinly sliced and thoroughly rinsed (white and light green parts)
- 1/4 cup olive oil, divided
- 2 eggs
- Salt to taste (about 1/2 tablespoon)
- Pepper to taste
Cumin-Garlic Yogurt Sauce
- 1/2 cup plain fat-free Greek yogurt (low-fat plain Greek yogurt can be used too)
- 1 garlic clove, minced
- 1 tablespoon chives or scallions, chopped
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Grate Sweet Potatoes: Peel and grate the sweet potatoes into a large mixing bowl. This step requires some effort because sweet potatoes are quite firm, but it’s essential for the texture of the latkes.
- Sauté Leeks: In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced leeks and sauté for about 5 minutes until softened and starting to brown lightly. Avoid burning them to maintain sweetness and flavor.
- Mix Latke Batter: Add the sautéed leeks, eggs, salt, and pepper into the bowl with the grated sweet potatoes. Mix thoroughly until all ingredients are well combined.
- Form and Fry Latkes: Heat about 1 tablespoon of olive oil in a skillet over medium heat. Using a scant 1/4 cup of the sweet potato mixture, squeeze out excess liquid by hand into a separate bowl. Form the mixture into a rough 3-inch wide patty and place it onto the hot skillet. Fry in batches of 4 to 6 latkes, cooking each side for 3 to 5 minutes until golden brown and crisp. Keep cooked latkes warm while frying the rest.
- Prepare Cumin-Garlic Yogurt Sauce: In a small bowl, combine the plain fat-free Greek yogurt, minced garlic, chopped chives or scallions, ground cumin, salt, and ground black pepper. Mix well until smooth and creamy.
- Serve: Plate the warm latkes and spoon the cumin-garlic yogurt sauce on top or serve it alongside as a dipping sauce. Enjoy immediately for the best flavor and texture.
Notes
- Grating sweet potatoes can be tough; a food processor with a grating attachment can help speed up this step.
- Make sure to squeeze out excess moisture from the latke batter to help them crisp up better while frying.
- This recipe can be doubled easily to serve a larger group.
- For a dairy-free alternative, substitute the Greek yogurt with a plant-based yogurt of choice.
- Leftover latkes reheat well in a skillet or oven, but are best eaten fresh.
