Hanukkah Sweet Potato Latkes

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Credit: Tracee Yablon Brenner, RD
Chef & Child Ingredient of the Month, November 2014

From the Chef

“Serve with applesauce.”


1/3 cup boiling water
2 tablespoons ground flax seed
4 cups grated sweet potato
¼ cup 100% apple juice (unfiltered best)
3 tablespoon white rice flour (or substitute whole wheat or all purpose flour)
1½ teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon baking powder
1 tablespoon sunflower or canola oil


To prepare batter:
1. Combine boiling water and ground flax in a small bowl. Let mixture sit until thickened.

2. Place sweet potatoes in a large bowl. Add apple juice, flour, cinnamon, ginger, salt and baking powder to the large bowl with the sweet potatoes. Mix well.

3. Add thickened flax mixture and toss together until well mixed.

To cook latkes:
Option 1:
1. Pre-heat oven to 450°F.

2. Cover 2 large cookie sheets with silicone parchment paper. You can also spray or coat the cookie sheets with oil instead.

3. Place ¼ cup batter onto cookie sheet spacing pancakes 2 inches apart.

4. Cook until golden on the bottom and crispy on the sides, flip and cook the other side--about 10 minutes per side. Latkes will be crispier if baked on the oil-coated cookie sheets instead of parchment paper.

5. Remove to a paper towel-lined platter.

Option 2:
1. Add sunflower oil to large skillet or griddle and head over medium high.

2. When a drop of water sizzles in the pan, add ¼ cup batter to make 3-inch pancakes, leaving enough space to flip them.

3. Cook 3-4 minutes until golden brown on the bottom and flip.

4. If pancakes are cooking too fast or too slowly, adjust heat accordingly. Remove to a parchment lined platter.


Breakfast, Chef & Child, Vegetarian

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Association of Nutrition & Foodservice Professionals