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These sweet potato latkes are a vegan, sweet and savory twist on a classic – pan-fried until perfectly crispy outside and tender inside as an appetizer, snack, or main!
This recipe was created by Stephanie Dreyer from Batch Cooking Club!
Why You’ll Love This Recipe
Sweet potato latkes are a type of potato pancake, similar to sweet potato hash browns, with shredded potatoes and onion, pan-fried into crispy patties. However, while classic latkes use starchy russet potatoes and egg, this version is egg-free and swaps some or all of the potato with nutrient-rich sweet potatoes for a healthier, sweet and savory alternative packed with vitamins A and C, fiber, and antioxidants.
Though latkes are traditionally served on Jewish holidays like Hanukkah, their simplicity and deliciousness make them perfect year-round. I first tried sweet potato latkes when I didn’t have enough regular potatoes for regular vegan potato latkes, and now I love the blend—crispiness from russets and sweetness from sweet potatoes. It’s the best of both worlds. But feel free to use 100% sweet potato, too. Either way, they’re a crowd-pleaser!
You might also enjoy adding a sweet potato twist to other favorites, like sweet potato biscuits, sweet potato hummus, or even easy priced sweet potato.
The Ingredients
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
What Could I Add to Vegan Latkes?
- Fresh herbs: E.g., parsley, scallions/green onion, chives, dill, etc.
- Spice: Add red pepper flakes, cayenne, or minced jalapeño to taste.
- Garlic: A little minced garlic adds savory depth.
- Spices: Like smoked paprika for smokiness, curry powder, or even cinnamon (+ optional nutmeg). The latter works particularly well with latkes with sweet potato.
- Zucchini: Replace up to 50% of the potato with zucchini.
- Vegan cheese: i.e., nutritional yeast or shredded vegan cheddar/parmesan.
How to Make Sweet Potato Latkes
Keep scrolling to the recipe card for the complete list of ingredients and instructions.
Step 1: First, mix the flax meal and water thoroughly and set it aside for 5 minutes.
Step 2: Then, wash the potatoes, chop them into pieces small enough to fit your food processor chute, and use a shredding disk to shred them and the red onion.
Alternatively, use a box grater manually.
Step 3: Transfer the potato-onion mixture to a nut milk bag squeezing out all excess liquid. Combine the mixture with the flax egg, flour, salt, and pepper in a large bowl and mix until thoroughly combined.
Step 4: Heat oil in a large skillet over medium heat. Once hot, work with 2 tablespoon portions of the potato batter, flatten it with your hands, and add as many as you can without overcrowding the pan. Fry the sweet potato latkes for 3-4 minutes per side. Repeat with the remaining potato batter, adding more oil as needed. Transfer them to paper towels to drain excess oil, optionally sprinkle with flaky sea salt, and enjoy!
If they’re cooking too slowly or browning too quickly, adjust the heat.
Keep cooked latkes warm under a kitchen towel or in a 200F/93C oven (for no longer than 1 hour) while making the remaining batches.
FAQs
Yes, prepare the latke mixture, storing it covered in the fridge a day in advance, and fry it fresh.
Of course – they won’t be as crispy as fresh, but still tasty. Flash-freeze them on a parchment-lined baking sheet until solid, then transfer to a Ziplock/Stasher for 2-3 months. Reheat from frozen for about 20-24 minutes at 350F/180C.
No, in fact, I prefer not to for the extra fiber and nutrients. Just scrub the potatoes well first.
Pro Recipe Tips
- For quickest prep: Shred ingredients in seconds using a food processor shredding disk.
- Remove ALL excess liquid: This is the KEY to super crispy sweet potato hash browns/latkes.
- Adjust the size: Make them smaller or larger as an appetizer, snack, or main. Adjust the cooking time if needed.
- Preheat the pan: The latke mixture should sizzle the second it hits the pan. If the temperature is too low, they end up greasy. If it’s too high, the outside will burn before the middle cooks. Adjust as needed.
- For the crispiest edges: Use a cast-iron skillet.
Topping Suggestions
Enjoy sweet potato latkes at Hanukkah and Passover, for brunch, or as a side with:
- Vegan sour cream or vegan yogurt and applesauce
- Avocado (mashed like in this vegan avocado spread or sliced)
- A drizzle of maple syrup and/or hot sauce
- Caramelized onions
- Chutney or this easy cranberry sauce with orange juice
- Fresh herbs – like a sprinkle of parsley, chives, or scallions
- Vegan smoked salmon
- Sauteed greens (like sauteed Swiss chard, spinach, or kale)
Storage Instructions
Sweet potato latkes are best fresh. However, you can store leftovers in an airtight container, separated by parchment paper, for 2-3 days.
Reheat them in a skillet with a little oil or in the oven at 350F/176C for about 10-15 minutes. Broil at the end for extra crispiness.
Sweet Potato Latkes
Video
Equipment
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 a GF flour, chickpea flour, or matzo meal (to ensure they're 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 quickest prep: Shred ingredients in seconds using a food processor shredding disk.
- Remove ALL excess liquid: This is the KEY to super crispy sweet potato hash browns/latkes.
- Adjust the size: Make them smaller or larger as an appetizer, snack, or main. Adjust the cooking time if needed.
- Preheat the pan: The latke mixture should sizzle the second it hits the pan. If the temperature is too low, they end up greasy. If it’s too high, the outside will burn before the middle cooks. Adjust as needed.
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.