Recipes » Side Dishes » Sweet Potato Latkes
T. Colin Campbell Center for Nutrition Studies

Sweet Potato Latkes

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
These latkes are baked, not fried, and you get the same satisfying crispiness and flavor without the added oil and fat. It’s a miracle!
Yield: 15 latkes
Gluten Free Low Sugar Soy Free

One of my favorite traditions of Hanukkah revolves around potato pancakes, otherwise known as latkes. They are usually made exclusively with russet potatoes, but I like to add in a sweet potato and some fresh herbs, which really lend a nice rustic and fragrant quality.

Ingredients

Ingredients

  • 1 medium sweet potato (about 6 ounces)
  • 1 small yellow onion, diced
  • 2 Tbsp coconut aminos
  • 1 medium russet potato (about 5 ounces)
  • ½ cup chopped fresh parsley
  • ¼ chopped fresh cilantro
  • ¼ cup chopped fresh dill
  • 2 Tbsp chickpea miso paste
  • ¼ tsp freshly ground black pepper

OPTIONAL TOPPINGS

  • Applesauce
  • Prepared horseradish
  • Soy-free, dairy-free sour cream
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Preheat the oven to 425 degrees F. Line a 15 x 13-inch baking sheet with parchment paper.
  • 2. To make the latkes: Add the sweet potato to a small pot of boiling water, cover the pot, lower the heat, and cook until fork tender, about 10 minutes. Drain the sweet potato in a colander and let cool. Peel off the skin and mash the potato well with a fork.
  • 3. Heat the onion in a medium sauté pan over medium heat and stir until fragrant, about 1 minute.
  • 4. Add the coconut aminos and cook until the onion becomes translucent, about 2 minutes. Turn off the heat.
  • 5. Peel the russet potato and grate it into a large bowl. Add the mashed sweet potato, parsley, cilantro, dill, miso, and black pepper, and stir to thoroughly combine.
  • 6. Take about 3 tablespoons of the potato mixture, shape it into a small, flat pancake, and place it on the prepared baking sheet. Repeat until you have used up all the potato mixture.
  • 7. Bake the potato latkes until they are a light golden brown, about 30 minutes. Flip the pancakes over halfway through baking.
  • 8. Transfer the baking sheet from the oven to a wire rack, and let it sit for about 2 minutes before removing the latkes with a spatula. Serve immediately with desired toppings.

You Might Also Like

Kale and Sweet Potato Pancakes

Vegan Smashed Potato Waffles

Vegan Smashed Potato Waffles

Low-Fat Vegan German Potato Salad Recipe

Vegan German Potato Salad

Horseradish Sauce

Horseradish Sauce

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Earn Your Plant-Based Nutrition Certificate

Join over 20,000 students who have improved their health, learned new skills, and even inspired career changes.
Student posing with their Plant-Based Nutrition Certificate

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits
Enroll today