Baked Sweet Potato Latkes with King Salmon + Creme Fraiche

I’m always looking for a quick snack to put out as an appetizer when I host Sunday Night Din Din, which is pretty often.  And I have rules: I don’t want it to take forever to make, it must be healthy for the most part and it must be something I don’t make often – forcing me to really think about it. I will say its a given that it will taste good :)



  • 2 pounds sweet potatoes, grated
  • 1 medium onion, finely chopped
  • 2 eggs, beaten
  • ¼ cup flour (I used gluten free flour as a substitute)
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 8oz citrus cured salmon or scandinavian gravlux (or buy King Salmon cure it)
  • 1 cup whipping cream
  • 2 tablespoons buttermilk
  • 1 bunch chives or scallions
  • Ghee (clarified butter)

Instructions for Latkes:

  • Preheat the oven to 400ºF. Coat two baking sheets with ghee (clarified butter) that is at room temperature (not solid).
  • In a large bowl, combine all ingredients. Drop quarter-cupfuls onto the baking sheets and flatten them down with a spatula.
  • Bake for 25 minutes. Flip and bake for an additional 10 minutes – until golden brown and crispy.  Taste one to make sure its cooked.
  • Put on a plate and dab off the excess ghee.

Instructions for Creme Fraiche:

  • Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick.
  • Stir well before covering and refrigerate up to 10 days.


  • On a serving platter lay down the latkes.  Top with a piece of the salmon/gravlux that covers the latke. Add a dollop of Creme Fraiche and top with chives and/or scallions.
  • Sometimes I also drizzle a little truffle oil on top because I love it!

Enjoy your app..xo

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