Curried Sweet Potato Latkes

Garnish these Indian-spiced potato pancakes with sweet mango chutney and a dollop of yogurt.

  • Prep time: 15 min
  • Makes: 14 large latkes
  • Cook time: 6 min

Nutritional Information


  • Calories 145
  • Fat 5 g
  • Saturated Fat 1 g
  • Cholesterol 23 mg
  • Carbohydrate 19 g
  • Fibre 3 g
  • Sugars 3 g
  • Protein 3 g
  • Sodium 264 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


Island Gold shell eggs, large
1/4 cup / 50 ml
all purpose flour or matzo meal
1-2 tsp / 5-10 ml
mild Indian curry paste
1 tsp / 5 ml
finely grated lime rind
1/2 tsp / 2 ml
1/4 tsp / 1 ml
1/2 cup / 125 ml
lightly packed cilantro leaves, chopped
sweet potatoes (about 2 lb/1 kg), peeled
medium onion
2 tbsp / 30 ml
vegetable oil
plain yogurt or sour cream (optional)
chopped chives or green onions (optional)


  1. Break eggs and whisk with flour, curry paste, lime rind, salt and pepper. Stir in cilantro leaves.
  2. Coarsely grate potatoes and onion using food processor or hand grater. Stir into egg mixture using a wooden spoon.
  3. In large nonstick skillet or griddle, heat half the oil over medium-high heat. Drop ½ cup (125 mL) for large latkes and ¼ cup (50 mL) for small latkes of potato mixture onto hot skillet.
  4. Cook for 3 minutes or until golden brown on bottom. Turn and cook for 3 minutes longer or until crisp and cooked through. Place on paper towel to drain. Work in batches, adding more oil as necessary. Serve hot with yogurt and chopped chives.


  • Let cooked latkes stand at room temperature for up to 4 hours. Reheat on a baking sheet at 400°F (200°C) about 5 minutes or until heated through.
  • For cocktail snacks, reduce amount of mixture to 1 tbsp (15 mL) to make bite-sized latkes.