Sweet potato latkes with lime creme fraiche

Looking for an easy way to spice up your latkes? Chef Nikki Cascone, owner of Octavia’s Porch restaurant, shares a unique Hanukkah recipe:

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  • For lime creme fraiche

    • 2 tblsps fresh lime juice
    • 1 tspn finely grated lime zest
    • 1 bunch fresh chives, finely chopped
    • 1 cup creme fraiche
  • For latkes

    • 2 pounds sweet potatoes
    • 1 large Spanish onion, very finely chopped
    • Kosher salt
    • Pinch of ancho chili powder
    • Pinch of nutmeg
    • Pinch of cinnamon
    • 3 eggs, beaten
    • 1 tspn baking soda
    • 1/4 cup matzoh
    • 1/3 cup flour


Baking Directions:

For lime creme fraiche:Make this by mixing all ingredients together in a bowl and placing in the fridge, allowing all the flavors to combine. For latkes: Shred the potatoes with the fine shredding attachment of your food processor or hand grater. Place in a colander and squeeze out the excess moisture as much as possible.Put the shredded potato in a bowl and add the onions, eggs, matzoh, flour and salt to taste. Mix in desired spices, in this case cinnamon, chili powder, nutmeg and baking soda. In a large heavy skillet, heat 1/4 of canola oil over high heat until very hot but not smoking.  Squeeze 1/ 4 cup of batter one more time and drop into hot oil. Flatten with a spatula. Don’t put more then a few in the pan at one time. Lower the heat to medium.Regulate the heat carefully. Fry until golden brown on one side, then turn over and fry the other side. Don’t turn more then once or they will start to get soggy.  Put finished latkes on dry paper towel. Serve immediately with lime creme fraiche.

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