Sweet Potato Latkas

Sweet Potato Latkas

Sweet Potato Latkas

It’s that festive time of year again when latkas are being made, dreidles are being spun, and menorahs are being lit. I love carrying on the tradition of celebrating chanukah year after year no matter where I am in the world! It brings me so much light and joy. I do however, miss celebrating with my family this year. My mom always joyfully breaks out into Chanukah songs after we light the candles – it’s the cutest!

Songs and candle lighting aside, this year I decided to attempt a gluten-free, and vegan latka. I’m never one to pan fry my latkas (lame, I know!) but they taste good in the oven and baking them allows me to avoid perfuming my home and clothes of fried food for a whole week. Because I bake them, I find that the taste of the egg is too prominent so this year I opted for a flax egg and they turned out great! For those of you who don’t know, a flax egg mimics the texture of an egg in baking by helping to bind the ingredients. To make one, you simply soak one tablespoon of ground flax (or chia seeds) with three tablespoons of water for 10 minutes. You’ll notice that the flax gelatinizes making a perfect egg substitute. 

BP_Latkas-w_2015I usually like to serve latkas with something that compliments them. Applesauce or sour cream are traditional sauces. But this year, I decided to pair the sweet potato latkas with THE most delicious cranberry sauce. I don’t think that I have ever really had cranberry sauce until a few weeks ago when I was at a friend’s place for dinner. It was so delicious that I needed the recipe asap! I made a large batch to go with the latkes as well as some for the freezer for future use. 

BP_Latkas2_2015This recipe is pretty adaptable. The flour, potatoes and toppings can be changed up based on your personal preferences.

Makes 25-30 latkas 


  • 1 flax egg (1 tbsp. ground flax, mixed with 3 tbsp. warm water and let sit for 10 mins)
  • 2 medium sweet potatoes, peeled and grated
  • 1 medium potato, peeled and grated 
  • 1 medium onion, grated
  • 3/4 cup flour of choice (I used a mix of amaranth and quinoa flour)
  • 1 tbsp. coconut oil, melted
  • 1 tsp sea salt
  • 1/4 tsp black pepper

How to Make:

  • Preheat oven to 425 degrees F.
  • Make flax egg and set aside.
  • Grate potatoes using cheese grater or food processor. Place potatoes inside a dishcloth, cheesecloth or a seize to squeeze out liquid. 
  • Grate onions and add to potato mixture (no need to squeeze out liquid)
  • Add flour, coconut oil, S & P to potato mixture. 
  • Using a 1/4 cup measuring cup, fill the cup with the mixture and tap it until the mixture comes out on to the pan.
  • Place on baking sheet and then flatten slightly.
  • Place in the oven to bake for 15 minutes. Remove from oven and flip carefully. Bake for another 10-15 minutes.
  • Serve warm with desired dipping condiment.

This recipe is adapted from The Healthy Maven