Gram's Yam Latkes
Simple to make and great for a hearty late night snack as well as a mid-weekend meal.
  • 2 lbs sweet potatoes, peeled and grated
  • 4 eggs, beaten
  • ⅔ cup flour
  • 3 tablespoons brown sugar
  • 1 teaspoon of cardamon
  • 2 teaspoons cinnamon
  • Olive oil
  1. Wash and dry your yams. (your choice to either peel or not, I leave them on because of all the good things for you in the skins)
  2. Grate them with a large cheese grater (or the grating tool on your food processor)
  3. Place the grated yams in a colander and with a cheese cloth press the yams to release as much as the liquid in them as possible. (Since you are adding liquid and flour it is OK to lose the binding properties of the roots starchy liquid.)
  4. Have the yams sit while you combine the rest of the ingredients then press again, getting the last of the liquid out.
  5. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
  6. Heat oil in large heavy skillet to 375 degrees F (190 degrees C for the Canadians and those that live across the pond).
  7. Form mixture into pancake size cakes, and fry in hot oil.
  8. Flip cakes after 2 to 3 minutes (the bottom will be a beautiful dark brown) and repeat.
  9. Drain on paper towels, and serve piping hot! (traditional, "straight" potato latke is served with sour cream and apple sauce. you can still serve it with these, but I usually whip a little cinnamon sugar in apple sauce and some white sugar and nutmeg in the sour cream, to taste.)
Traditional Latke can be made without any egg what so ever, but it does bind them together better. Because of the low starch in the yam or sweet potato you need the egg and touch of flour as a binding agent.
Recipe by Cabin Goddess at