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

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.


  • 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


  • Applesauce
  • Prepared horseradish
  • Soy-free, dairy-free sour cream


  • 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.

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