This post is sponsored by on behalf of Anolon. There are also affiliate links which help support the cost of running this blog. Follow these step-by-step instructions to make Sweet Potato Latkes. Latkes are synonymous with Hanukkah, but I say this year – you should make Sweet Potato Latkes. Hanukkah often coincides with Christmas, but this year it begins at sundown December 2 and ends at sundown December 10. For those of you who aren’t completely clued in, Hanukkah is Hebrew for “dedication”. Specifically, this holiday commemorates the re-dedication of the Holy Temple in Jerusalem following the victory of the Maccabees over the Syrian-Greek army. Lighting the Temple lamp was an important part of the re-dedication, so the search was on to find oil for the lamp. Unfortunately only enough oil was found to light the Temple lamp for one day. The miracle of Hanukkah is that the lamp stayed lit for 8 days. One of the traditional foods made at Hanukkah is potato latkes cooked in oil, and there are as many variations as there are families who make them. However, I’ll be the first to admit that my Sweet Potato Latkes might horrify traditionalists. But change can be good, while still respecting ancient ways. Please don’t judge.

Pictured: Accolade 8″ skillet, Accolade 12″ covered deep skillet, Allure 11×17 Cookie sheet, Tear drop teak cutting board, and Teak spoon.

I wanted to use a nonstick skillet for cooking these Sweet Potato Latkes. The natural sugars in sweet potatoes + the egg can cause sticking problems. As you can guess, this sticking can cause them to break in pieces when flipping. And as luck would have it, the folks from Anolon® Accolade Cookware recently sent me a box packed with fabulous loot (pictured above) to test drive. And test drive I did. I made scrambled eggs, cooked chicken for my dog, Paprika, burgers for my husband, Carnivorous Maximus, and an Apple Tarte Tatin with caramel for us all. Ok, maybe not for Paprika. Oh and these latkes, which were amazing. More about them in a minute.

Anolon Accolade Features!

Some of the features of the Anolon Accolade skillets that I particularly liked were around the flexibility of these skillets. I’m hard on things, to be honest. I’m hard on my clothes, my shoes in particular, and hard on my pots and pans. I know I should use non-metal utensils with my nonstick surfaces, but I never want to take the time to find them in the drawer. I want to be able to reach for something quick. So they never seem to last long. These skillets from Anolon, however, totally rocked it. Let me tell you how:

  • They’re super-durable, thanks to their hard-anodized aluminum construction (using patented Precision Forge™ technology).
  • They work on all stove tops, including induction (!!)
  • The nonstick surfaces, get this, are metal utensil safe, thanks to sapphire-reinforced, triple-layer nonstick surfaces. They might even be durable enough for me. I hate to think about my old non-stick pans in a trash pile somewhere.
  • They clean up in a flash, and although I can’t imagine needing to do this – because they’re that easy to clean up – they’re dishwasher safe. This feature made these skillets a clear winner for my husband. Part of what makes them so easy to clean, besides the nonstick surfaces, is that the handles are flush with the skillet rim (which you can see below), and the rivets are flush with the skillet side. No nooks and crannies for food and cooked oil to accumulate.

  • Further, Anolon claims that their thick bases (seen below), slimmer walls, and uber-tough rims (seen above) provide the best in class for fast and even-heating without warping or twisting. Luckily the skillets are safe up to 500˚F in the oven. And yes, I tested that too. The Apple Tarte Tatin, with its caramelizing action, is not shy with heat on the stove where it begins the caramel process, nor the hot oven where it finishes.

Let’s Make Latkes!

And now for these amazing Sweet Potato Latkes. By the way, anyone coming to my house for dinner over the holidays will be getting these beauties as an appetizer! They can be made ahead too, and just reheated before adding the toppings. For some quick visuals, I form the latke mixture into little haystacks. Each haystack is a little more than 2 tablespoons. I heat up the oil until it shimmers, and arrange the haystacks in the skillet. They sizzle just a bit, but not splatter, when they hit the oil. By the way, this is a perfect size for an appetizer, but feel free to double the size for an entrée or side dish. Gently flatten the haystacks using a fork to about 2 1/2 inches in diameter, cook them for 3 minutes, and turn them over using that same fork. Before flipping, make sure you can see the edges starting to crisp. Once they’re flipped, immediately add just a few gratings of a sharp cheddar, and cook another 3 minutes. You might need to cover them the final 30 seconds to let the cheese melt. A dollop of Lime Sour Cream and a shower of chopped chives finishes them up. For more information on Anolon, visit their website. To keep up-to-date on their cookware, and get recipe ideas, follow them on Instagram!

If you want to move to a more vegetarian diet, but not sure the best steps to take, join the Monthly Vegetarian Meals Challenge. Each month I’ll post some tips – great plant protein sources, must-haves for the vegetarian pantry, ways to build flavor, and more. Additionally, we tackle 1 – 3 seasonal recipes tied to the theme that month. Subscribe to Monthly Vegetarian Meals Challenge.

4.5 from 4 votes

Easy Sweet Potato Latkes

Not just for Hanukkah, these easy sweet potato latkes can be made year round. They are made of sweet potatoes, jalapeño peppers, scallions, and Ancho powder. Topped with sour cream and a dusting of chives, they’re the perfect appetizer, side, or main dish. Prep Time20 mins Cook Time6 mins Total Time26 mins Course: Appetizer or Main, Vegetarian Main Dish, Vegetarian Side Cuisine: Middle Eastern Keyword: Hanukkah, holiday food, Jewish food, sweet potatoes Servings: 8 latkes Calories: 65kcal

  • 1/2 pound sweet potatoes 1 small
  • 2 scallions white and green stalks finely chopped (1/4 cup)
  • 1/4 jalapeño pepper seeded, finely chopped, about 1 tablespoon
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt divided
  • 1/4 teaspoon Ancho chili pepper powder
  • 1/8 teaspoon black pepper
  • 1 large egg lightly beaten
  • 1 – 2 tablespoons avocado oil or other high heat cooking oil
  • 2 tablespoons sour cream
  • 1 teaspoon lime juice
  • 1 1/2 tablespoons sharp cheddar cheese coarsely grated
  • 1 tablespoon finely chopped chives

  • Peel the sweet potato and coarsely grate, using the largest holes on a hand-held grater. Add the grated potatoes to a bowl, and squeeze with a couple of paper towels until fairly dry. Add the scallions, jalapeño, flour, salt, Ancho chili pepper powder, and black pepper. Lightly toss using your hands to coat the grated sweet potato.
  • Add the egg and thoroughly mix, using a fork. Form 8 latke haystacks, each a little more than 2 tablespoons (1/8 cup), and place on a plate or wooden board next to the stove. Feel free to double the size for a side dish of latkes, or an entrée.
  • Heat the oil in a deep 12-inch nonstick skillet, such as the Analon Accolade, over medium-high heat until shimmering hot. Carefully arrange the latke haystacks around the skillet. They should sizzle a bit when they hit the oil, but not splatter. Gently flatten them using a fork to about 2 1/2 inches in diameter. Cook until golden, about 2 1/2 – 3 minutes on each side. Look for the edges to start to crisp. Gently turn over using the fork. They shouldn’t break apart at all. If they do, they need to get a little crisper. Immediately drop a little grated cheddar on top, and cook for another 3 minutes. You may need to cover them for the final 30 seconds to melt the cheese.
  • Place a cooling rack over paper towels. Transfer latkes with a spatula or fork to to cooling rack to drain. Although this recipe uses very little oil, draining them directly on paper towels can make them a little greasy unless you immediately remove them. I prefer to use a cooling rack.
  • In a small bowl, mix together the sour cream and lime juice.
  • While still warm (but not hot), place a dollop of sour cream on each latke, and finish with a shower of chives. These are best eaten warm. For an appetizer, they shouldn’t more than 2 bites, and 1 bite is even better.
  • An alternate topping is applesauce.


Cook Time is per batch. I was able to fit all 8 in my skillet, but not all skillets will accommodate that many.

Calories were calculated using VeryWell Fit nutrition calculator.


Serving: 1latke | Calories: 65kcal Sweet potatoes have a lot of nutritious benefit, so here are some other ideas for sweet potatoes for you! Besides baking some up and adding butter and dusting of brown sugar, make Sweet Potato Skins with Caramelized Onions, or these super-easy Cuban Black Bean + Sweet Potato Soft Tacos. These slightly spicy taco also include shredded cabbage and cheese, and are topped with a Tomatillo-Avocado Sauce. As a bonus, this post includes a recipe for candied plantains. And if you want to do something entirely new, try this Spiralized Sweet Potatoes recipe. Simply spiralize some sweet potatoes, and sauté them with apples and dates for this amazing side dish. Don’t have a spiralizer? No problem, just coarsely grate them. If you’re interested in purchasing a spiralizer, here’s the one I currently recommend. Click on the below photo for more information and to purchase it. If you’re looking for more ideas for cooking with sweet potatoes, check out my Pinterest board: Favorite Sweet Potato Dishes.

Share with:

I would have to say, my favorite veggie has to be the sweet potato. There are so many ways to cook this deliciously healthy vegetable. This recipe is a healthy spin on traditional Latkes which are basically shredded white potatoes fried in oil. I remember my grandmother use to make the best latkes. I long for those days when my family would head over to her house on holiday mornings and be greeted by the aroma of fresh latkes sizzling on the stove top.

Of course, we all know that fried foods are not good for you and I’m sure making baked latkes with white potatoes would taste good but many people are discovering they have issues digesting nightshade vegetables like white potatoes. After I discovered I had a sensitivity to nightshade vegetables, I felt lost. This was yet another group of foods I couldn’t eat. Finding foods I could enjoy, let alone eat, became increasingly difficult and stressful. When my doctor suggested I go on the Paleo AIP diet, I was not very happy. This meant removing even more foods! What was I going to eat?

As a result, I got creative. I thought about recipes I used to enjoy and tried to see if I could put a healthy twist on them. This was one such recipe. This was a great option for me not only because I really enjoyed them, but because I could whip up a batch over the weekend and have them as a quick breakfast option during the week. All I had to do was take a few out of the fridge, pop them in the toaster oven for a few minutes, and add some applesauce. Delicious!

Here are a few notes about this recipe:

Now, I typically use white sweet potatoes because I prefer the taste compared to the orange varieties but it doesn’t matter which ones you choose. Go with whatever kind you enjoy most. I also prefer this recipe without the onion. Onions can be a little intense first thing in the morning so I skip them. If this sounds a little too plain to you, go ahead and add some onion.

Admittedly, this recipe takes a little time to complete, especially forming uniform pancakes. To make this easy for myself, I use an ice cream scoop to ensure even sized cakes and then flatten them out. Hopefully, this tip will save you some time.

I hope you enjoy this recipe as much as I do! Leave a comment below and let me know what you think.

Baked Sweet Potato Latkes

AIP Compliant

Author: Kristina Ingredients

  • 4 cups shredded white sweet potato (I use a food processor)
  • 1/2 cup coconut flour
  • 1/2 cup tapioca starch
  • 4 tbsp coconut oil
  • 1 tsp sea salt
  • 1 gelatin egg
  • Optional: ½ medium onion (use a little less sweet potato)


  1. Preheat the oven to 400 F and prepare parchment lined baking sheet

  2. In a large mixing bowl combine sweet potato, onion, coconut flour, tapioca starch, and salt

  3. Next, add in the coconut oil and combine
  4. Prepare one gelatin egg (see How To Make A Gelatin Egg)
  5. After preparing the egg, immediately add to the mixture and combine
  6. Start forming pancakes and place them onto the baking sheet (makes 18-20 pancakes depending on size)

  7. Bake 20-25 minutes

  8. Flip over the pancakes over and bake for another 10 minutes

  9. Once golden brown on each side, remove from the oven and allow to cool slightly

Wait- really fast order of business! I am going to be signing books twice this week in Seattle. Please come see me and I will be happy to sign books for Holiday Gifts for your friends and family!
1) Tuesday, December 3rd, 4-7pm At the Tom Douglas Cookbook Social (this event is SO COOL by the way!!!)
2) At the Kirkland, WA COSTCO on Friday, December 6th, 11-2PM

So what I didn’t mention last week, is that I was actually gone Skiing all week. My entire family as well as some friends headed up to Whistler to go skiing, drink and eat too much and laugh as much as possible. We even brought Wilbur, who we dressed up in things like a reindeer sweater with antlers and little plaid fleece coats. (I have totally become that lady.) And my mom brought Wilburs mom, Missy. Have I told you about Missy? My mom adopted her since she was done breeding and sweet as could be and totally trained (I’m a wee-bit jealous about that part). The only downer is that her name is the same as one of my oldest, dearest friends so everytime we say “oh, Missy is here” or something like that –everyone is super confused. And I feel kind of bad about it, but I was sure to call and apologize ahead of time…

So I skied too- which is crazy because I haven’t been in 13 years (AAAH!!). I really wanted to, but all those years of being pregnant and having little babies kind of threw me for a loop. But I did used to have crazy dreams when I was pregnant that I totally forgot I was pregnant and went skiing double diamond runs and then I would wake up in a cold sweat having a panic attack. Despite my anxiety about getting back on the mountain, the truth is, skiing is indeed just like riding a bicycle. I had the biggest grin on my face within 2 seconds of starting down the hill, and I don’t think it left the whole time. I forgot how it can feel like you are flying and I love to go super, super fast. Did I ever mention that it was the ONLY sport I was ever any good at? I think my hubby was a little surprised that he saw me be that coordinated at something.

Ok, I get sidetracked easily. So I didn’t even make Thanksgiving dinner you guys. And now I am so sad that we don’t have the leftovers, that I am getting ready to roast up a turkey right now! But I thought instead of doing mashed potatoes, maybe I would go with this sweet potato variation on latkes! And since we are in the middle of Hanukkah as well, I wanted to post these beautiful Sweet Potato Latkes.

These are so easy to make and would be beautiful served crispy on a platter, or even mini’s as appetizer. I love the sweet flavor and the hot and crunchy bits around the edges. When it is mixed with cold sour cream and fresh chives, they are comforting and delicious little bites!

To make these Sweet Potato Latkes, this is what you do:

In a large bowl, grate the onion with a box grater into a fine mesh strainer. Squeeze out as much liquid as possible from mixture and leave to keep draining while you address the potatoes.

Either grate the potatoes on a box grater or use an apple peeler to create potato strings.

In a large bowl, mix together the grated sweet potatoes, grated onions, flour and eggs until well combined. Season generously with Kosher salt and black pepper. Make little balls and flatten them into about a 3 inch disc.

Pour about 1/4 cup of vegetable oil into a skillet and heat over medium high heat.

Put a few latkes in the pan at a time and press down on them firmly with a spatula. Fry for about 3-4 minutes on each side until they are golden brown.

Put a dollop of sour cream on the top of each latke and sprinkle them with fresh chives.

Recipe: Sweet Potato Latkes

  • • 1 yellow onion
  • • 3 large sweet potatoes, peeled
  • • 2 tbsp. AP Flour
  • • 2 eggs, beaten
  • • Kosher Salt and black pepper
  • • Vegetable Oil
  • • Sour cream and chives for garnish
  1. In a large bowl, grate the onion with a box grater into a fine mesh strainer. Squeeze out as much liquid as possible from mixture and leave to keep draining while you address the potatoes.
  2. Either grate the potatoes on a box grater or use an apple peeler to create potato strings.
  3. In a large bowl, mix together the grated sweet potatoes, grated onions, flour and eggs until well combined. Season generously with Kosher salt and black pepper. Make little balls and flatten them into about a 3 inch disc.
  4. Pour about 1/4 cup of vegetable oil into a skillet and heat over medium high heat.
  5. Put a few latkes in the pan at a time and press down on them firmly with a spatula. Fry for about 3-4 minutes on each side until they are golden brown.
  6. Put a dollop of sour cream on the top of each latke and sprinkle them with fresh chives.

Preparation time: 15 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 4

Sharing is caring!


  • Share
  • Tweet
  • Pin
  • Yummly
  • Email

My household is a lover of sweet potatoes. I mean we really love sweet potatoes. I always have a bag of sweet potatoes in my pantry and a bag of frozen sweet potatoes in the freezer.

Last year I took a trip with two of my friends to New York City. While we were there we had breakfast at a place called Russ & Daughters. This was my the first time I was introduced to latkes. I have heard of latkes but I had never had the opportunity to taste them. I fell in love!

Latkes are deep fried potato cakes served with a dollop of sour cream or apple sauce. As much as I love latkes I enjoy them as a treat because….well, deep fried. So, I can get a taste of latkes more regularly I thought I try a lighter version with sweet potatoes.

These latkes are lightly fried in a non-stick skillet and bonded with egg and almond flour. This way they are healthier than traditional latkes. This recipe has very basic seasoning and flavor but you can make them your own adding fresh herbs and different spices. I can totally see a Southwest version with cumin and cilantro.

more sweet potato love

  • one skillet sweet potato burrito bowls
  • melting sweet potatoes
  • turkey taco stuffed sweet potatoes
  • sweet potato noodles with red wine beef

Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes


  • 11 oz shredded sweet potato
  • 1/2 small onion, small diced
  • 2 large eggs, beaten
  • 4 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 2 tablespoons almond flour
  • 4 teaspoons olive oil


  • In a large bowl combine shredded sweet potato, onion, eggs, garlic, salt and almond flour, mix until well combined.
  • Heat a large nonstick skillet over medium-low heat. Add 1 teaspoon of oil and swirl to coat the pan.
  • Place a scant 1/3 cup of sweet potato mixture it in the skillet. Lightly pressing down with the back of the spatula. You should be able to fit 3 – 4 latkes in the skillet.
  • Cook about 3 minutes, or until golden brown. Using the spatula flip the latkes and press them down to flatten and cook until golden, about 3 more minutes.
  • 31

    Sweet Potato Latkes

    • 1 large sweet potato, peeled and grated
    • 2 tablespoons whole wheat flour
    • 2 eggs, beaten
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • canola or vegetable oil, for pan searing
    • apple sauce


    1. Place the first 5 ingredients in a bowl and throughly combine.

    2. Place a large saute pan or griddle over medium heat.
    3. Heat 3-4 Tbsp of oil, or enough to coat the bottom of the pan, in the saute pan for 30 seconds.
    4. Add a heaping tablespoon of the sweet potato mixture to the pan. Pat down the mixture with the back of a fork and form into a thin, circular patty (you don’t want them to be thick or they won’t cook through).
    5. Cook for 5 minutes or until they begin to turn golden. Flip them over.
    6. Continue to cook for 5 more minutes or until the bottom is golden.
    7. Place the patties on a paper towel lined plate and repeat with remaining sweet potato mixture.
    8. Cool patties and serve.
    *Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into a oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.

    Baked sweet-potato latkes are a healthy Hanukkah treat | Miami Herald

    Baked, not fried: Cumin and smoked paprika give these oven-baked latkes a deep flavor. Matthew Mead AP

    During college, I took a class on global populations and food (affectionately known as “pops and crops”). I’m sure it was a fine class, but really only one lesson has stuck with me in the 25 years since.

    Professor Tremblay was adamant that if we ever were on a deserted island and could take only one food with us, we should choose the sweet potato.

    “A nutritional bargain,” he called it.

    And he was right. One cup of the tasty tuber has seven times more vitamin A than you need in a day, more than half of the vitamin C, 7 grams of filling fiber and 4 grams of protein. There’s also vitamin B6, potassium, calcium and iron.

    Local News at Your Fingertips

    Get unlimited digital access for just $3.99 a month to #ReadLocal anytime, on any device.


    And of course they are wonderfully sweet. That does come at a price; sweet potatoes have about twice the sugar of carrots, ounce per ounce. (I suppose this is less of a concern if you are on a deserted island.) But the good news is that the sweetness really satisfies, no sugary ketchup (or marshmallows) needed.

    But how to incorporate this natural little treat into our diets without resorting to melted marshmallow casseroles? Try sweet potatoes instead of regular potatoes in your favorite recipes, oven-baked fries, for instance. In terms of flavor, smoky and spicy play off the sweetness perfectly. Sweet potato soup with adobo or chipotle Greek yogurt is pretty perfect in that way.

    Also try subbing sweet potato in some of your favorite root vegetable recipes. Roasted sweet potato and parsnip hash, anyone?

    With the coming of Hanukkah next week, I was inspired to make smoky sweet-potato latkes, which balance the sugar of the sweet potatoes with earthy cumin and smoked paprika. They are delicious and crispy and perfect accompanied by unsweetened applesauce and plain Greek yogurt or sour cream.

    Since most of us don’t care to deep-fry at home, I baked my latkes. To ensure they were still crispy, both the pan and latkes get brushed with oil. Much easier, much less mess and a whole lot leaner.

    I also found a great way to cut the cooking time. I par-cook the shredded sweet potatoes by pouring boiling water over them. This not only speeds up the baking, it also washes away some of the starch, which results in a crispier latke.

    Food Network star Melissa d’Arabian is an expert on healthy eating on a budget and is the author of the upcoming cookbook “Supermarket Healthy.”

    Flip for it

    A gift for the family’s latke master this Hanukkah? Perhaps it’s the spatula with a shape inspired by the menorah, the candelabrum important to the eight-day holiday. The shape works well for serving those delicious potato pancakes. This version, made with heat-resistant plastic, is dishwasher safe. From the shop at the National Museum of American Jewish History in Philadelphia. $7.50.

    Judy Hevrdejs, Chicago Tribune

    Side dish


    1 large sweet potato, peeled and grated (about 4 cups)

    1/2 large yellow or sweet onion, grated (about 3/4 cup)

    1 egg

    1/2 teaspoon kosher salt

    1/2 teaspoon ground cumin

    1/2 teaspoon smoked paprika

    1/3 cup cornstarch

    4 tablespoons canola or vegetable oil, divided

    Plain Greek yogurt and unsweetened applesauce, to serve

    Heat the oven to 400 degrees. In a large colander, combine the sweet potato and onion. Set over the sink. Bring about 4 cups of water to a boil. Slowly pour the water over the potato mixture, then let it drain and cool until easily handled, 8 to 10 minutes. A handful at a time, place the sweet potato mixture in a clean kitchen towel and squeeze to extract as much liquid as possible, then transfer to a large bowl.

    In a small bowl, beat together the egg, salt, cumin and paprika, then stir into the sweet potato mixture. Sprinkle the cornstarch over the sweet potatoes and mix well. The mixture should be moist, but not wet. If needed, blot excess moisture and add a little more flour.

    Use 2 tablespoons of the oil to evenly coat a rimmed baking sheet. Divide the sweet potato mixture into 16 mounds (each about 2 tablespoons) on the prepared baking sheet, leaving about 2 inches between them. Use the bottom of a glass or measuring cup to flatten each. Using a pastry brush and the remaining 2 tablespoons of oil, brush the tops of the latkes with oil. Bake for 15 to 20 minutes, or until lightly browned and crisp. Serve the latkes with a dollop of yogurt and applesauce. Makes about 16 latkes.

    Per serving: 60 calories, 3.5 g fat (0 g saturated), 15 mg cholesterol, 6 g carbohydrates, 1 g fiber, 1 g sugar, 1 g protein, 70 mg sodium.

    Baked sweet potato latkes

    Leave a Reply

    Your email address will not be published. Required fields are marked *