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GoNOLA Recipes At Home: Sweet Potato Latkes from Mildred Covert

From Mildred Covert, a chef who knows how to bring the worlds of kosher cooking and New Orleans flair together, enjoy this sweet potato latkes recipe!

Along with Thanksgiving this year came the beginning of Hanukkah, and when the two collide every so often, Thanksgivukkah is born. Like the many holidays that we celebrate in New Orleans, Hanukkah is a time for food and celebration. Though there are several places around New Orleans offering delicious Hanukkah latke dinners to enjoy with your family and friends, sometimes nothing beats home cooking. For those unfamiliar with latkes — yes, they are potato cakes, but really, they are so much more than just potato cakes. To help bring some variety to your latke dinner at home, we found a killer recipe for sweet potato latkes.

This particular recipe comes from New Orleans cook book author and chef, Mildred Covert. She is the author of several cookbooks highlighting kosher New Orleans recipes, like “Kosher Creole,” “Kosher Cajun,” and “Kosher Southern-Style,” so she definitely knows how to bring the essence of New Orleans cooking into traditional Hanukkah foods like latkes. Whether you celebrate Hanukkah or not, these sweet potato cakes are sure to make your tummy and taste buds happy this holiday season. So if you celebrate Hanukkah, Hanukkah Sameach! And for the rest of you, bon appétit!

sweet potato latkes
Delicious sweet potato cakes, no matter what you’re celebrating! (Photo from LittleRedKitchen on Flickr)

Sweet Potato Latkes

Makes about 16


1/2 pound sweet potatoes (1 cup grated)
1/2 pound white potatoes (1 cup grated)
1/2 pound carrots (1 cup grated)
Hot oil for frying
1 small onion, finely chopped
4 eggs, beaten
1 teaspoon salt
1/8 teaspoon pepper
Dash of nutmeg
Hot oil for frying


Grate potatoes into a bowl of cold water. Drain and squeeze out liquid in paper towels. Heat oil in large frying pan.

Mix together potatoes, carrots and remaining ingredients. Drop by spoonfuls into hot oil. Flatten lightly with a spatula. Fry until golden brown on both sides. Drain on paper towels and serve immediately.

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