Sweet Potato Latkes Recipe - Dr. Axe

Sweet Potato Latkes Recipe

Sweet potato latkes

Often served to celebrate Hanukkah, latkes can really be enjoyed any time of year, as they make the perfect side dish to so many mains. A type of potato pancake or fritter, you will up the nutrients by using sweet potatoes. They also deliver a great taste to these latkes.

Adults and kids both love them, and some folks even like to eat them at breakfast time next to their eggs. That can include shakshuka, a very popular egg dish in Israel and parts of Africa.

What Is a Latke?

Latkes are a delicious Jewish appetizer, but they have a big history behind them. Legend has it that Judith was a Biblical figure who heard that General Holofernes was headed to town to destroy the Jews. Instead of letting that happen, Judith took salty cheese and wine to Holofernes’ tent and got him to eat and drink. He wound up getting so drunk that he fell asleep, giving Judith the opportunity to cut his head off and presenting it to the rest of his army. They became so scared that they fled the town, leaving the Jews to celebrate.

Originally, latkes were made from soft cheese as a nod to the salty cheese Judith served the general. In warmer climates, Jewish people still often make ricotta latkes. As fried foods and dairy are both common in Jewish cooking, latkes became an important part of Hanukkah cooking.

It wasn’t until the 1800s that potato pancakes became popular. Potatoes were cheap to grow in Eastern Europe and, with the abundance of the vegetable, became the main ingredient in latkes. Eventually it spread to Jewish cultures throughout the world and, today, you’d be hard-pressed to find a Hanukkah celebration that didn’t include potato latkes.


Key Latke Ingredients

Why sweet potato latkes instead of German potatoes? Traditionally, latkes are made from white potatoes. But with my version of the potato pancakes, you’ll get an extra nutritional boost. Sweet potatoes are packed with vitamin A — 9815 IU per serving (two latkes), or 4 times your Recommended Daily Amount! — and antioxidants, but they’re also low on the glycemic scale.

Additionally, though potato latkes are usually made with all-purpose flour, my version is made with arrowroot or tapioca starch, making these gluten-free latkes. I’ve also created two different versions for you to enjoy: the first latkes have baked potato-style toppings, with plain yogurt and chopped green onions.

The second sweet potato latke recipe uses yogurt, healing raw honey and cacao nibs for a more dessert-style potato pancakes. You can make a big batch of latkes and put out all the toppings for friends and family to create their own favorite version. Variety is the spice of life!

But enough about toppings. It’s time to make some sweet potato latkes!

Sweet Potato Latkes - Dr. Axe

How to Make Sweet Potato Latkes

Mix together all of the ingredients, except the green onions and reserved butter, in a food processor.

Blend the sweet potato latke ingredients on high until they’re well combined.

Sweet Potato Latkes - Dr. Axe

Next, heat the remaining 3 tablespoons of grass-fed butter in a medium pan over medium heat. Take the sweet potato latke batter and form into little balls, then flatten them into 3-inch discs.

Sweet Potato Latkes - Dr. Axe

Add two or three sweet potato latkes to the pan, pressing them down with a spatula to flatten.

Sweet Potato Latkes - Dr. Axe

Fry each latke for 5–7 minutes per side until they are golden brown.

Top with one of the two topping options and enjoy!

Sweet Potato Latkes - Dr. Axe

Other Sweet Potato Recipes

Looking for more sweet potato recipes to try out? Here are some to get you started:

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Sweet potato latkes

Sweet Potato Latkes Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Latkes are usually served at Hanukkah time and are made with white potatoes. These instead use sweet potatoes to increase the nutrition and flavor, and they’re so good that I encourage you to eat them all year long.


  • 2 sweet potatoes, shredded
  • 2 parsnips, shredded
  • ½ white onion, minced
  • 4 eggs
  • 2 tablespoons arrowroot or tapioca starch
  • 4 tablespoons unsalted butter, divided
  • ¼ teaspoon sea salt
  • ½ teaspoon black pepper

Topping #1:

  • 1 dollop plain goat milk yogurt
  • green onions, chopped

Topping #2:

  • 1 dollop plain coconut yogurt
  • raw honey
  • cacao nibs


  1. Mix all ingredients, except the green onions and reserved butter, in a food processor and blend on high until well combined.
  2. Heat the remaining 2 tablespoons of butter in a medium pan over medium heat.
  3. Form batter into little balls and then flatten them into about a 3-inch disc.
  4. Add two or three latkes to the pan, pressing them down with a spatula.
  5. Fry for 5–7 minutes on each side until they are golden brown.
  6. Top with one of the two toppings and enjoy!
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Category: Side Dishes, Appetizers
  • Method: Frying
  • Cuisine: Jewish


  • Serving Size: 2 latkes
  • Calories: 298
  • Sugar: 7.3g
  • Sodium: 254mg
  • Fat: 16g
  • Saturated Fat: 18.7g
  • Unsaturated Fat: 6.1g
  • Trans Fat: 0.5g
  • Carbohydrates: 31.9g
  • Fiber: 6.2g
  • Protein: 7.9g
  • Cholesterol: 194mg

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  1. Cheryl on

    Sweet potato latkes are AMAZING! That’s how I make them every year. This may be anathema, but for those who don’t like goat dairy (like me), the other traditional topping is applesauce, unsweetened of course (in our home anyway). The combination of yogurt (or the traditional sour cream) and applesauce is even more special. :) I’m going to try yogurt this year. Expecting to love it just as much. Thanks for sharing and for all the helpful information you give so freely. Do appreciate it.

  2. Shari Hoffman on

    Nice and thanks so much for thinking of your Jewish friends and Chanukah and our potato latkes! I just looked at your recipe. There are also latkes made from butternut squash which I will try to make since I have intestinal yeast and cannot even have sweet potato – I’ve tried it and it causes problems. First though, I’m going to purchase a food processor so I can shred the squash!

    Thanks again! :)

  3. tali on

    Thank you so much for a healthy Latke idea. I think I will also try à baked version of the classic Latke, which uses chickpea flour instead of egg, and drizzle my olive oïl on just before eating,

    The only recipe left, which leave me à thousand questions, is gluten-free matza. Dr. Axe? Your website has provided our family such a great improvement in health. I am truly greatful

  4. Peter Tomkinson on

    Another version is called Potato Rostie. Almost the same with potato, white or sweet, onion and cheese (goats cheese is good), all ingredients grated in this case, add a little flour or arrowroot and an egg or two to bind, make patties and then cook.
    Potato Rosties are commonly cooked on baking paper in the oven with a little extra grated cheese sprinkled on top to melt towards the end.
    In Antigua I came across essentially the same thing called a Roti. So this may not be Jewish after all.


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