Reviewed: Mar. 14, 2012

This was a great way to use a sweet potato. I didn't rinse the grated potato in salt water, and I added Mrs. Dash instead of pepper. The first four came out a little dark, but all the rest came out great! Served with unsweetened applesauce to balance the sweetness of the potato. A hit!

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5 users found this review helpful

Reviewer:

kandringa1

Reviewed: Dec. 17, 2011

This is a great recipe. I used Japanese sweet potatoes, an extra egg and fried in bacon grease-totally awesome. Next time I will experiment with some herbs.

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3 users found this review helpful

Reviewer:

MaryO

Reviewed: Mar. 22, 2011

Easy to make and yummy! Make sure the oil doesn't get too hot so they cook all the way through before you flip them. I didn't add onions and they came out just as good. Also, I didn't need any extra egg like another reviewer said. I think it depends on the size of the sweet potato you buy. Next time I make it I will be adding brown sugar. I didn't serve mine with yogurt and applesauce and they were just as good.

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Reviewer:

lrosser311

Reviewed: Mar. 13, 2011

amazing, so easy, great with home made applesauce (see sarah's applesauce recipe) and a dollop of plain yogurt. yum!

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5 users found this review helpful

Reviewer:

snail

Reviewed: Dec. 7, 2010

Absolutely delicious! I was looking for a sweet potato latkes recipe because I can't have white potatoes due to allergy. I am so glad I found this and tried this recipe! I was eating them as I was cooking them and couldn't stop! Fortunately for others, I did not eat all of them up! Thank you for sharing the recipe!

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Reviewer:

Karina

Reviewed: Oct. 16, 2010

These turned out delicious! I did need to add another egg, and maybe half an onion was a little too much for my tastes, but these are personal choices. For the yogurt topping, I strained the yogurt for a few hours mixed with a little sea salt, cayenne, and fresh parsley -- a rich, creamy, flavorful addition!

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Reviewer:

theoristician

Reviewed: Apr. 15, 2010

Fabulous! I followed the recipe exactly as it is the first time and made it with dehydrated onion the second time. I used local (Big Island) purple sweet potatoes I wasn't sure about the quantity of potatoes to use, so I added the potatoes a dollop at a time to the egg mixture until I had the consistency I wanted. I made it for the girls at book club when I was making French/Jewish (w/ a local twist) meal. It was a big hit, I'm glad there were leftovers for the family!

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11 users found this review helpful