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Shared by Marissa Lippert

Sweet Potato Latkes With Sriracha Creme Fraiche

Yield: 20 - 30 latkesTime: 1h

Sweet Potato Latkes With Sriracha Creme Fraiche

Yield: 20 - 30 latkesTime: 1h

This recipe was shared by Marissa Lippert. Read more about her family in "Schmaltzy Spotlight / Marissa Lippert: From the Bronx to Virginia to the Village".

Plus, find more Hanukkah recipes in our holiday collection.


For the latkes:

  • 3 lbs sweet potatoes, peeled and grated
  • 2 medium onions, peeled and grated
  • 3 eggs
  • 6 to 8 tablespoons all-purpose flour  
  • 1 tablespoon plus 1 ½  teaspoons low-sodium soy sauce or tamari
  • Kosher salt to taste
  • White pepper to taste
  • ¼ teaspoon cayenne pepper or Korean chili flake
  • 1 to 1 ½ cups olive oil or neutral oil for frying

For serving:

  • 8 oz creme fraiche
  • 2 teaspoons to 4 teaspoons sriracha hot sauce, depending on desired heat
  • 2 tablespoons chives, finely minced
SidesHanukkah VegetarianPareveEastern EuropeNorth America


  • Step 1

    Grate sweet potato and onion on a box grater and squeeze out excess water. The less water in the mix, the crispier the latke. 

  • Step 2

    Mix in the eggs and flour, tablespoon by tablespoon until a nice cohesive consistency is achieved.  Add the soy sauce/tamari, salt, pepper and cayenne/Korean chili flake with the potatoes and onions and mix well.  

  • Step 3

    Heat about 1/4 -inch worth of oil in a large sauté pan over medium-high heat. 

  • Step 4

    Make mini latkes from mixture, each about a small palmful worth, pressing out excess liquid before placing in oil.  Fry until they’re golden brown and crispy, about 3 minutes on each side. Place on a plate lined with paper towels to absorb excess oil. 

  • Step 5

    Whisk sriracha into crème fraiche.

  • Step 6

    Serve crème fraiche with latkes along with chives (and applesauce if desired).