Hanukkah is a time for celebration, light, and, of course, delicious food! While traditional potato latkes are a beloved staple, we’re here to introduce you to a delightful twist that’s inclusive for almost every dietary need: **Sweet Potato Latkes**. These golden, crispy pancakes are not only incredibly tasty but also cater to various dietary preferences, being entirely vegan, paleo, and AIP-friendly. Say goodbye to nightshades and hello to a festive treat that everyone at your table can enjoy!
Sweet Potato Latkes: A Health-Conscious Hanukkah Favorite
Latkes, or potato pancakes, are an iconic dish synonymous with Hanukkah, symbolizing the miracle of oil. Traditionally made with shredded white potatoes, these savory patties are fried to a perfect crisp and often served with a dollop of applesauce or sour cream. The warmth and comfort they bring to the holiday table are unparalleled.
Having grown up cherishing the tradition of latkes, transitioning to a nightshade-free diet presented a challenge. The good news? Recreating this classic with white sweet potatoes not only makes it nightshade-free but also adds a unique sweetness and nutritional boost that rivals the original. This recipe ensures that those with nightshade intolerances, or anyone following paleo, AIP, or vegan diets, can still partake in the joy of freshly made latkes during Hanukkah and beyond.
Why Choose Sweet Potato Latkes?
Beyond accommodating specific dietary needs, sweet potato latkes offer several compelling advantages:
- Nutrient Density: Sweet potatoes are packed with vitamins, minerals, and fiber, including Vitamin A, Vitamin C, and Manganese. This makes them a more nutrient-rich alternative to white potatoes.
- Natural Sweetness: Their inherent sweetness provides a unique flavor profile that pairs wonderfully with both sweet toppings like applesauce and savory accompaniments.
- Dietary Inclusivity: This recipe is carefully crafted to be:
- Vegan: Free from all animal products.
- Paleo: Grain-free, dairy-free, and legume-free.
- AIP (Autoimmune Protocol): Excludes common inflammatory ingredients, including nightshades (like white potatoes), eggs, nuts, and seeds (black pepper can be omitted for strict AIP).
- Nightshade-Free: Essential for individuals sensitive to the nightshade family of vegetables.
- Versatility: While perfect for Hanukkah, these latkes are so delicious and versatile they can be enjoyed year-round as a side dish, snack, or light meal.
The Essential Ingredients & Smart Substitutions for Sweet Potato Latkes
Crafting the perfect sweet potato latke requires a thoughtful selection of ingredients. Here’s a breakdown of what you’ll need and how you can adapt the recipe to your pantry or preferences:
- White Sweet Potato: For a flavor closest to traditional potato latkes, white sweet potatoes like Hannah or Japanese sweet potatoes are ideal due to their milder sweetness and starchier texture. However, if you prefer a sweeter profile or can only find orange varieties (like Jewel or Garnet), they work beautifully too. The vibrant color will be a lovely addition!
- Coconut Flour and Arrowroot Starch: These gluten-free flours are crucial for binding the latkes and achieving that coveted crispy exterior. Coconut flour absorbs moisture, while arrowroot starch (also known as arrowroot powder) provides a light, crisp texture. Tapioca starch is an excellent alternative if you don’t have arrowroot starch on hand.
- Coconut Oil: Essential for both binding the latke mixture and achieving a glorious golden-brown crispness during frying. Its unique fatty acid composition makes it stable at high heat, perfect for pan-frying.
- Onion: A non-negotiable for traditional latke flavor. Diced white or yellow onion adds a pungent, savory depth that beautifully complements the sweet potato.
- Salt, Black Pepper, and Green Onion: Sea salt enhances all the flavors, while black pepper adds a subtle warmth. For those strictly adhering to the AIP protocol, black pepper can be easily omitted without compromising the overall deliciousness. Green onions are primarily for garnishing, adding a fresh, mild oniony bite and a pop of color upon serving.
- Garlic: Although not in the initial ingredient list provided, two cloves of minced garlic in the recipe card are a fantastic addition that elevates the savory notes of the latkes, adding another layer of aromatic flavor.
Understanding these ingredients and their roles will empower you to make these latkes perfectly every time, or confidently experiment with minor adjustments.
How to Make Irresistible Sweet Potato Latkes: A Step-by-Step Guide
Making these sweet potato latkes is a straightforward process, resulting in a batch of incredibly satisfying pancakes. Follow these steps for perfect results:
- Prepare the Latke Base: In a generously sized mixing bowl, combine your shredded sweet potato, diced onion, minced garlic, coconut flour, arrowroot starch, two tablespoons of solid coconut oil, sea salt, and (if using) black pepper. Mix thoroughly until all ingredients are well incorporated and the mixture starts to hold together.
- Form the Latke Patties: Take a portion of the mixture, roughly the size of your palm, and gently shape it into a patty. Flatten it slightly; aim for a thickness of about 1/4 to 1/3 inch. This ensures they cook through evenly and become crispy without falling apart. This recipe should yield approximately 4 to 5 latkes.
- Fry Until Golden and Crispy: Heat about 1/4 cup of coconut oil (or more, as needed) in a large, deep skillet over medium-high heat. Once the oil is shimmering, carefully place the latkes into the pan, working in batches of two to avoid overcrowding. Fry for 3-4 minutes on each side, or until they achieve a beautiful golden-brown color and are wonderfully crispy. Use a spatula for careful flipping. Once evenly browned, remove from the pan and let them cool slightly on a wire rack to maintain their crispness.
- Serve and Savor: Garnish with fresh green onions and serve immediately with your chosen dipping sauce. Enjoy the fruits of your labor!
Tips for Achieving the Perfect Shredded Sweet Potato
The texture of your shredded sweet potato significantly impacts the final latke. For best results, use either a wide cheese grater (exercise caution to prevent injury!) or, for efficiency, the shredder attachment on a food processor. The goal is fine, uniform shreds that will bind well and crisp up beautifully.
Can I Use a Different Oil for Frying?
Absolutely! While coconut oil is excellent, you can certainly use other high-smoke-point oils. Avocado oil is a fantastic alternative for frying latkes, offering a neutral flavor and healthy fats.
Making Latkes Ahead of Time: Is it Possible?
Latkes are undeniably at their best when enjoyed fresh, straight from the pan. However, if you’re planning ahead, you can prepare them about a day in advance. Store them in an airtight container in the refrigerator and reheat gently in an oven or air fryer to bring back some of their crispness.
What Are the Best Accompaniments for Sweet Potato Latkes?
The beauty of latkes lies in their versatility. For a classic pairing, serve them with homemade or store-bought applesauce. To mimic the traditional sour cream, consider a dairy-free sour cream alternative or even a dollop of plain, unsweetened coconut yogurt for a similar tangy, creamy contrast.
Sweet Potato Latkes (Paleo, Whole 30, AIP)
4-5 latkes
15 mins
20 mins
Michelle
Ingredients
- 2 cups shredded white sweet potato, I use a cheese grater or the shredder attachment on a food processor
- ½ medium white onion, diced
- 2 cloves garlic, minced
- ¼ cup coconut flour
- ⅓ cup arrowroot starch
- 2 tbsp coconut oil, solid + 1/4 cup or more for frying
- ½ tsp sea salt
- ¼ tsp black pepper, omit for AIP
- Green onion for topping & apple sauce or compliant sour cream on the side for dipping
Instructions
- Using a large mixing bowl, add the sweet potato, onion, garlic, coconut flour, arrowroot starch, 2 tbsp of coconut oil, salt, and pepper, and mix well until combined.
- Form the latke mixture into patties the size of the palm of your hand and lightly flatten them. You want them to be around 1/4″-1/3″ inch thick, so they’re on the thinner side, but also don’t break. You should have about 4-5 latkes.
- Using a large, deep skillet, melt 1/4 cup of coconut oil on medium-high heat. Working in batches of about 2 at a time, drop the latkes into the hot oil. Allow to fry for 3-4 minutes on each side, or until golden brown, and carefully flip with a spatula. Once they’re evenly browned, remove the latkes from the pan and allow to cool slightly on a wire rack.
- Top with green onion and serve with apple sauce or compliant sour cream, and enjoy!
Recipe Video
Notes
All nutritional information is an estimation and will vary. Estimations do not include optional ingredients.
Nutrition Information
Serving: 1 latke
Calories: 254 kcal
Carbohydrates: 23.7 g
Protein: 2.3 g
Fat: 16.8 g
Fiber: 4.2 g
We hope these sweet potato latkes bring a new level of joy and inclusivity to your Hanukkah celebrations. They’re a testament to how traditional dishes can be thoughtfully adapted to suit modern dietary needs without losing any of their festive spirit or deliciousness. Whether you’re making them for a special holiday gathering or simply for a wholesome, comforting meal, these latkes are sure to become a cherished recipe in your kitchen.
Have a Happy Hanukkah and enjoy these wonderful, guilt-free latkes!
This post was originally published in 2017, with the recipe and photos updated in 2021 for enhanced clarity and appeal.
Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats