Sweet Potato Latkes (Gluten Free)

a stack of sweet potato latkes

peeled sweet potatoes

Hanukkah came and went. But that doesn’t mean that the best of the holiday treats have to go with it. My favorite treats this time of year: sweet potato latkes, homemade applesauce, and donuts.

Last year was a parsnip and sweet potato latke kind of holiday.

This year felt like it needed something a bit more simple, so I stuck with my favorite sweet potato.

sweet potato latkes frying in a pan

This year, I think I made about 10 dozen latkes.

That breaks down to: 10lbs of potatoes, 5lbs of onions, a dozen or so eggs, and a crap-ton of oil.

For a once-a-year treat, I’m okay with that. If that was how we ate all the time, I might need to rethink my profession…

sweet potatoes latkes being drained on towels

We paired the latkes with some pear applesauce.

It was awesome.

I also used the remaining pears to make a pear simple syrup for a fun mocktail (recipe coming soon!).

Nothing like celebrating the holidays in style.

a stack of sweet potato latkes

The best part about the holidays this year?

Being able to feed everyone. From the health-conscious to the food sensitive to the foodies. There was something on the table for everyone.

And that makes me one happy lady.

A bite of sweet potato latkes


Gluten-Free Sweet Potato Latkes

Servings 4


  • 4 cups grated sweet potato
  • 1 1/2 cups chopped onion
  • 1/4 cup chickpea or quinoa flour
  • 2 eggs
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • canola or safflower oil for frying


  1. Preheat oven to 250°F.
  2. Peel sweet potato and grate in food processor.
  3. Transfer to a large mixing bowl and combine with onion, flour, eggs, baking powder, salt, and pepper and still until well combined.
  4. Heat oil in a nonstick skillet over moderate heat until hot but not smoking.
  5. Spoon 1/4 cup of latke mixture into skillet and flatten. Add as many as the pan will hold, and cook until golden brown (about 1 1/2 minutes on each side).
  6. Transfer latkes to paper towels to drain.
  7. Keep warm on a rack set in a shallow baking pan in oven.
  8. Make more latkes in same manner, in batches of 4, with remaining mixture.
  9. Serve with your favorite toppings (applesauce, sour cream).
  10. Makes 9-12 latkes, depending on size.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, and Soy Free.

Wishing you and yours a happy happy Hanukkah!

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

4 comments / Add your comment below

  1. These are wonderful! I haven’t had an appetite for awhile due to illness and I devoured a large quantity of these today with Noosa yogurt and applesauce. Thanks for sharing a great recipe. (I used sweet rice flour instead and they turned out great.)

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