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These sweet potato latkes are a vegan, sweet and savory twist on the classic. They’re pan-fried until crispy and golden on the outside and tender inside, and they’re made without eggs. If you love the classic version, try my vegan potato latkes too.
Sweet potato latkes are a type of potato pancake, a lot like sweet potato hash browns, made with shredded potatoes and onion and pan-fried into crispy patties. Classic latkes use starchy russet potatoes and egg, but this version is egg-free and swaps some of the potato for sweet potato, which adds a little sweetness along with vitamins A and C and fiber.
This recipe was created by Stephanie Dreyer. Thank you, Stephanie!
Quick Glance
- Recipe Name: Sweet Potato Latkes
- Why You’ll Love It: Crispy, golden potato pancakes with a sweet and savory flavor, made without eggs.
- Time and Difficulty: 20 minutes of prep and 20 minutes of frying. Easy.
- Main Ingredients: Russet potatoes, sweet potato, red onion, flaxseed meal, flour, salt, pepper, and oil for frying.
- Method: Make a flax egg, shred the potatoes and onion, squeeze out the liquid, mix, shape, and pan-fry.
- Texture and Flavor: Crispy edges with a tender, slightly sweet center.
- Quick Tip: Squeeze out as much liquid as you can from the shredded potatoes. It’s the key to crispy latkes.
Table of Contents
- What Makes These Sweet Potato Latkes So Good
- Sweet Potato Latkes Without Eggs
- Sweet Potato Latkes Ingredients
- Flavor Variations and Add-Ins
- How to Make Sweet Potato Latkes
- Common Sweet Potato Latke Problems to Avoid
- Toni’s Recipe Tips
- What to Serve With Sweet Potato Latkes
- Make Ahead and Storage
- Sweet Potato Latkes FAQs
- More Vegan Holiday Recipes
- Sweet Potato Latkes Recipe
What Makes These Sweet Potato Latkes So Good
I first tried sweet potato latkes when I didn’t have enough regular potatoes for a batch, and now I love the blend. The russets make them crispy, and the sweet potato adds a little sweetness. Latkes are traditionally served at Hanukkah, but they’re so simple and delicious that I make them all year.
- No eggs needed: A simple flax egg holds the latkes together.
- Sweet and savory: Russet potatoes, sweet potato, and red onion in every bite.
- Crispy outside, tender inside: Squeezing out the liquid and frying in hot oil gives them golden edges.
- Budget-friendly: Made with potatoes, an onion, and pantry staples.
- Make-ahead friendly: Mix the batter a day ahead, or freeze the cooked latkes for up to 3 months.
Sweet Potato Latkes Without Eggs
Traditional latkes use eggs to hold the shredded potatoes together, but these latkes don’t need them. A flax egg, made with flaxseed meal and water, binds the batter along with a little flour. If you’re new to egg-free cooking, my guide to the best vegan egg replacers walks you through the most common swaps.
Sweet Potato Latkes Ingredients
You only need a few simple ingredients for these latkes. You’ll find the full amounts in the recipe card below.
- Flaxseed meal and water: Together they make a flax egg, which binds the latkes without eggs.
- Russet potatoes: Starchy russets help the latkes crisp up. I don’t peel them, since the skins add extra fiber and nutrients. Just scrub them well.
- Sweet potato: Adds a little sweetness and a pretty orange color.
- Red onion: Gives the latkes a savory flavor.
- All-purpose flour: Helps hold everything together. You can use matzo meal instead to keep them kosher. I haven’t tested these latkes with gluten-free flour.
- Salt and pepper: For seasoning.
- Canola oil: For frying. You only need a thin layer in the pan.
Flavor Variations and Add-Ins
- Fresh herbs: Mix in parsley, green onions, chives, or dill.
- Heat: Add red pepper flakes, cayenne, or minced jalapeño to taste.
- Garlic: A little minced garlic adds savory depth.
- Spices: Try smoked paprika, curry powder, or cinnamon with a pinch of nutmeg. Cinnamon is especially nice with the sweet potato.
- Zucchini: Replace up to half of the potato with shredded zucchini, and squeeze it well.
- Vegan cheese: Stir in nutritional yeast or shredded vegan cheddar or parmesan.
How to Make Sweet Potato Latkes
Before you start, scrub the potatoes and cut the potatoes, sweet potato, and onion into wedges small enough to fit your food processor chute. You’ll find the full instructions in the recipe card below.
Step 1: Make the flax egg. Stir together the flaxseed meal and water in a small bowl, then refrigerate it until you’re ready to use it.
Step 2: Shred the vegetables. Use a food processor with a grater blade to shred the russet potatoes, sweet potato, and red onion. A box grater works too.
Step 3: Squeeze out the liquid. Wrap the shredded potatoes and onion in a clean kitchen towel and squeeze out as much liquid as you can, until the mixture is nice and dry.
Step 4: Mix the batter. Add the potato and onion mixture to a large bowl with the flax egg, flour, salt, and pepper, and mix until it’s thoroughly combined.
PRO TIP: The drier the shredded potatoes are, the crispier your latkes will be. Wet potatoes make soggy latkes that can fall apart in the pan.
Step 5: Shape the latkes. Heat a thin layer of oil in a large skillet over medium heat. Take about 2 Tablespoons of the mixture and pat it into a pancake with your hands.
Step 6: Fry until golden. Gently place the latkes in the hot oil without crowding the pan. Fry until golden brown on both sides, turning once, about 8 minutes total. Drain them on paper towels and repeat with the rest of the mixture, adding more oil as needed.
PRO TIP: Keep the cooked latkes warm in a 200 degrees F (93 degrees C) oven, for up to 1 hour, while you fry the rest.
Common Sweet Potato Latke Problems to Avoid
- Latkes that fall apart: This usually means the shredded potatoes are too wet. Squeeze out as much liquid as you can, and make sure the batter is thoroughly mixed before you shape it.
- Greasy latkes: The oil isn’t hot enough. The batter should sizzle as soon as it hits the pan.
- Burnt outside, raw inside: The heat is too high. Turn it down a little so the middle has time to cook.
- Soggy leftovers: Reheat latkes in a skillet or the oven instead of the microwave so they crisp back up.
Toni’s Recipe Tips
- Use a food processor: The shredding disk shreds everything in seconds.
- Use a cast-iron skillet: It gives you the crispiest edges.
- Adjust the size: Make them smaller for appetizers or larger for a main, and adjust the cooking time if needed.
What to Serve With Sweet Potato Latkes
Enjoy sweet potato latkes at Hanukkah, at Passover, for brunch, or as a side dish. Here are some of my favorite toppings:
- Vegan sour cream, vegan yogurt, or my homemade cashew cream
- Applesauce, like my strawberry applesauce
- Avocado, sliced or mashed like my vegan avocado spread
- A drizzle of hot sauce
- Caramelized onions
- Chutney or my cranberry sauce with orange juice
- Fresh herbs, like parsley, chives, or green onions
- Sauteed greens, like my sauteed Swiss chard, spinach, or kale
For a holiday spread, serve them next to my pressure cooker tzimmes, or find more ideas in my vegan Passover recipes.
Make Ahead and Storage
Make ahead: Mix the latke batter up to a day ahead and keep it covered in the fridge, then fry the latkes fresh.
Store: Sweet potato latkes are best fresh, but you can keep leftovers in an airtight container, separated with parchment paper, in the fridge for 2 to 3 days.
Reheat: Warm them in a skillet with a little oil, or in the oven at 350 degrees F (175 degrees C) for about 10 to 15 minutes. Broil them at the end for extra crispiness.
Sweet Potato Latkes FAQs
Yes! Make the latke mixture up to a day ahead, store it covered in the fridge, and fry the latkes fresh when you’re ready to eat.
Yes. They won’t be quite as crispy as fresh, but they’re still delicious. Flash freeze the cooked latkes on a parchment-lined baking sheet until solid, then move them to a freezer bag or Stasher bag for 2 to 3 months. Reheat them from frozen in the oven at 350 degrees F (175 degrees C) for about 20 to 24 minutes.
No, I don’t peel mine. Just scrub the russet potatoes and sweet potato well before shredding them.
Yes! I love the mix of crispy russets and sweet potato, but you can use all sweet potato if you prefer. The latkes will be a little sweeter and softer.
I haven’t tested these latkes in the oven or air fryer. I pan-fry them in a thin layer of oil, which gives them crispy, golden edges.
More Vegan Holiday Recipes
Vegan Lunches
Vegan Potato Latkes
Vegan Dinners
Pressure Cooker Tzimmes
Vegan Dinners
Vegan Matzo Ball Soup
Vegan Side Dishes
Creamy Vegan Mashed Sweet Potatoes
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Sweet Potato Latkes
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Ingredients
- 2 tablespoons flaxseed meal
- 3 tablespoons water
- 1 ½ pounds of large russet potatoes (2 medium), sliced into small wedges
- ½ pound of sweet potatoes (1 medium sweet potato), sliced into small wedges
- 1 medium red onion sliced into small wedges
- ½ cup of all-purpose flour or matzo meal, to keep them kosher
- 1 teaspoon salt
- Pepper to taste
- Canola oil for frying
Instructions
- Combine the flaxseed meal and water in a bowl. Stir well to combine and refrigerate until you’re ready to use it.
- Using a food processor with a grater blade, and process the russet potatoes, sweet potatoes, and red onion. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions. Make sure it’s nice and dry.
- Place the onion and potato mixture in a bowl and add the flaxseed meal mixture, flour, salt, and pepper. Mix until it’s thoroughly combined.
- In a large skillet over medium heat, heat a thin layer of oil. Take about two tablespoons of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil (make sure the oil is completely heated before adding the latke). Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
- Repeat with remaining potato mixture, adding more oil as necessary. Place the cooked potato pancakes on paper towels to remove excess oil.
Notes
- For the quickest prep, shred everything in seconds using a food processor shredding disk.
- Squeeze out as much liquid as you can from the shredded potatoes and onion. It’s the key to crispy latkes.
- Make them smaller for appetizers or larger for a main, and adjust the cooking time if needed.
- Preheat the pan so the latke mixture sizzles as soon as it hits the oil. If the oil isn’t hot enough, they turn out greasy, and if it’s too hot, the outside burns before the middle cooks.
- Thank you to Stephanie Dreyer of Batch Cooking Club for this recipe!
It came out delicious, but I questioned and corrected the water to flax meal. I’ve always worked on the ratio of 3 tblsp water per 1 tblsp of flax. The recipe’s ratio had the mixture become too thick; it wouldn’t have been able to coat the potato onion mixture.