Top these sweet potato, carrot & parsnip latkes with herby crème fraîche and sweet apple butter.


Credit: Chelsea Kyle

Recipe Summary test

25 mins
1 hr
Serves 6 to 8

This recipe originally appeared in our Holiday 2021 issue. Get the magazine here


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 475°. Using the large holes of a box grater, grate the carrots, parsnips, and sweet potato into a large bowl. (Or, for speed and ease, use a food processor with the grater attachment.) Add the flour, eggs, scallions, 1/2 cup chives, the cinnamon, salt, and pepper. Use your hands or a large rubber spatula to mix until well-combined (the mixture will stick together when squeezed).

  • Heat 1/4 cup oil in a large oven-safe skillet over medium-high. (The oil is ready when you drop a few pieces of the veggie mixture into the skillet and it sizzles.) Transfer the veggie mixture to the skillet, using the bottom of a measuring cup to press everything evenly into the pan. Cook until the oil is sizzling up over the edges and the bottom of the latke is starting to turn a light golden brown, 3 to 4 minutes.

  • Drizzle the remaining oil over the top of the latke and transfer the skillet to the oven. Bake until the bottom of the latke is deeply golden brown and has started to pull away from the sides of the skillet and the top is becoming golden, about 20 minutes. Turn on the broiler. Broil the latke, watching the entire time, until the top is crispy, 2 to 3 minutes. Let the latke rest for 15 minutes.

  • Meanwhile, in a small bowl, mix the crème fraîche, parsley, and remaining 2 tbsp. chives. Season with salt and pepper.

  • Gently slide a spatula under the edge of the latke to release from skillet; transfer to a cutting board. Slice into wedges and serve with the herbed crème fraîche and apple butter.