Giant Sweet Potato Latke & Wasabi Sour Cream

One giant sweet potato latke – what dreams are made of!

I can’t believe the Taproot Farm Winter CSA Season has officially kicked off! That means all the warm, savory, and filling dishes are coming your way in upcoming weeks. I can’t think of a better way to kick off this new (chillier) season than with a large sweet potato latke, topped with wasabi sour cream (if you so desire) and a poached egg. Admittedly, I am not a “super sweet” breakfast person (I will take a breakfast burrito over pancakes *almost every day). Sweet potatoes fried in oil are 100% up my alley. This dish is easy to make (and can be multiplied or cooked for one), and is a great way to use some of the sweet potatoes storing up in your home. I hope you all enjoy this easy and delicious recipe as much as I have – happy frying!

Makes 1 Serving (*Easy to multiply)

Recipe by © Alysha Melnyk 2019

The Kitchenologist©



Kitchen Tools:

Frying Pan

Oil Splatter Screen

Measuring Cups

Measuring Spoons


Mixing Bowl


Pottery by Jeremy Ogusky


1 Cup Sweet Potato, Shredded (*Using grater)

1/3 Cup Sweet Onion, Diced into Small Pieces

1 Large Egg

1/4 Cup Pure Vegetable Oil (*Or frying oil of choice)

Optional for Topping: Wasabi Sour Cream (mix 1 tablespoon sour cream with 1 teaspoon wasabi paste; add a splash of milk to help smooth the mixture); poached egg (see instructions on this blog post of mine to make a perfect poached egg); fresh parsley, salt, and black pepper.


  1. Combine your shredded sweet potato, diced onion and large egg in a mixing bowl. Mix to thoroughly combine.
  2. Next, pour the vegetable oil into your frying pan. Gently take small spoons full of your sweet potato/onion/egg mixture and place onto the frying pan. The goal is to flatten/press together these clumps to form one jumbo latke (see below).
  3. Next, place the oil splatter screen on top of your frying pan and turn your heat on to medium.
  4. Listen for the oil sizzling and for the edges to brown (mine took about 6 to 7 minutes to brown on the bottom).
  5. Once the bottom is browned, gently take your spatula and slide it all around all sides of the sweet potato latke to ensure no sticking.
  6. Then, gently flip your latke and allow the other side to brown (this will take slightly less time since the oil is already heated – about 3 to 4 minutes).
  7. While the sweet potato latke is finishing cooking, if you want a poached egg and/or wasabi sour cream, now is a great time to prepare those.
  8. Once your sweet potato latke is browned on both sides, I recommend lining a plate with paper towel to absorb any residual oil and placing the latke on there (with another towel pressed gently on top).
  9. Serve latke warm with toppings of choice.
  10. Enjoy! 🙂

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