Ingredients
Category Ingredients
The Fritters 2 large sweet potatoes (peeled/grated), 2 eggs, ¼ cup flour, ½ tsp cinnamon, ½ tsp salt, vegetable oil for frying
The Cream 1 cup cold heavy cream (or Greek yogurt for tang), 2 tbsp powdered sugar, 1 tsp vanilla
The Garnish ¼ cup crushed pistachios, fresh mint (finely chopped), honey or maple syrup
Instructions
1. Prep the Potatoes
Grate the sweet potatoes using a box grater or food processor.
Critical Step: Place the grated potatoes in a clean kitchen towel and squeeze out every drop of moisture you can. The drier they are, the crispier they’ll get!
2. Make the Batter
In a bowl, whisk the eggs, flour, cinnamon, and salt. Fold in the dried sweet potato shreds until evenly coated.
3. Fry to Perfection
Heat about ¼ inch of oil in a skillet over medium-high heat. Drop spoonfuls of the mixture into the oil and flatten them slightly with a spatula. Fry for 3–4 minutes per side until the edges are dark golden brown and crispy. Drain on paper towels.
4. Whip the Topping
While the latkes cool slightly, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. If you want a more “gourmet” flavor, you can fold in a little lemon zest.
5. Assemble the Stack
Place one latke on a plate.
Pipe or dollop a thick layer of whipped cream.
Repeat until you have 3 layers.
Top with a final swirl of cream.
6. The Final Flourish
Generously sprinkle with crushed pistachios and chopped mint. Finish with a heavy drizzle of honey and a dusting of powdered sugar.
