Sweet Potato Latkes

Comfort food for me comes in the form of potatoes. Any potato will do. I’d eat them fried, baked, roasted, mashed. As long as it’s a potato, it’s a-okay with me. It’s kind of like a hug in food form.

Enter in a nightshade intolerance and my potato consumption was drastically reduced. No more french fries. No more mashed potatoes. No more home fries.

Thank. Goodness. For the sweet potato and yam. And for the fact that they are not in the nightshade family. It made everything…bearable.

It also made it possible for me to have potato latkes. If you haven’t had them, you really should. Like, right now. As in print out this recipe and get thee to the kitchen, right now.

The Hubster would agree. It’s one of his favorite meals. Of all time.

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Sweet Potato Latkes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 -16
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1 large sweet potato peeled
  • 1 medium onion
  • 1/3 cup whole wheat flour can also use bread crumbs, matzo meal, etc
  • 2 large eggs lightly beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • cooking oil

Instructions

  1. Grate sweet potato and onion in Cuisinart with grate attachment (can also do by hand).
  2. Squeeze out excess liquid (mostly from onion).
  3. Transfer to large mixing bowl and add flour, eggs, salt, and pepper.
  4. Heat oil over high heat until hot but not smoking.
  5. Working in batches, spoon mixture (approx 1/8 cup) into oil and flatten.
  6. Cook until golden brown, about 1 1/2 minutes on each side.
  7. Transfer to a plate with paper towels.
  8. Repeat until batter is gone.
  9. Serve with your favorite toppings and enjoy!

Allergen Information

Nightshade free, dairy free, soy free, and corn free.
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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.

8 comments / Add your comment below

    1. Just because eggs aren’t vegetables, doesn’t mean that it isn’t vegetarian. There are plenty of lacto-ovo and ovo vegetarians that consume some animal products.

      If you don’t eat eggs yourself, you can omit it from the recipe or use an egg replacer.

  1. Yummm, looks delicious! I too am a lover of potatoes in all forms.

    Actually, except for potato salad. For some reason I find that appalling.

    But otherwise, yay for potatoes! And sweet potatoes too!

  2. I made this for the first time this morning and they were a hit. Sweet potatoes rock,and in this recipe they are the rock star! Thank you for sharing!

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