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These Sweet Potato Latkes are a healthier, gluten-free version of classic potato latkes. They’re made with shredded sweet potato, flavored with onions and scallions, and fried to crispy perfection!
Gluten Free Sweet Potato Latke Recipe
I have to admit, I love classic potato latkes, but these sweet potato latkes are really high up there on my “favorite recipes list.” They’re a twist on the classic, but slightly more nutritious thanks to the extra nutrients in the sweet potato.
They’re also the perfect balance of sweet and savory. The sweetness from the potatoes is offset by the onions and scallions. These latkes don’t take much, but they’re so delicious!
Here is an overview of the ingredients we use in this recipe (the full recipe and amounts are listed below in the recipe):
- Sweet Potatoes: a different take on the classic Gluten Free Potato Latkes!
- Onions and Scallions: the onions and scallions add savory flavors to offset the sweetness from the potato.
- Eggs: binds the latkes together.
- Tapioca Flour: our gluten-free alternative to regular flour. Arrowroot flour would be a potential substitute here.
- Sea Salt: enhances the other flavors within the latkes.
- Baking Powder: this results in a lighter, crispier texture.
- Oil of Choice: for frying!
How to Make Sweet Potato Latkes
- Prep the potatoes and onions: Grate the sweet potatoes, then place them into a bowl of cold water. Peel and grate the onions. Add both the potato and onion to a mesh strainer lined with a kitchen towel or cheesecloth and strain out excess water.
- Combine the ingredients: In a bowl, combine sweet potato and onion with scallions, eggs, tapioca, salt, and baking powder.
- Make the patties: Heat oil in a skillet, then form patties with the potato mixture. Fry in batches until golden brown.
Do You Peel the Potatoes?
I usually prefer to peel the sweet potatoes but if you prefer to leave the peel on you totally can. Keep in mind that if you do leave the peel on you should wash and scrub the potatoes well before you shred them.
How Do You Make Latkes Crispy?
There are a few things you can do to make sure your sweet potato latkes get nice and crispy!
- Soak the potatoes. Putting the potatoes in cold water helps draw out some of the starch which helps the latkes crisp up.
- Get rid of excess moisture. Make sure you squeeze as much moisture out of the potatoes and onions as you can. The dryer they are, the crispier your latkes will be.
- Use baking powder. This is the secret ingredient to light and crispy latkes!
- Heat the oil first. If the oil is hot when you add in the latkes, they’ll start crisping right away. If it’s too cold, they’ll just get soggy.
- Fry in batches. If you put too many latkes into the pan at once, they’ll cool down the oil temp. It needs to be hot for them to crisp!
Tips for Making Your Sweet Potato Latkes
- Use a nonstick pan like this one. The natural sugars in sweet potatoes and the egg in the latkes can cause them to stick. Read more about my favorite safer cookware here.
- Make a test latke first. I always make a small latke on its own first to test it out. This leaves the opportunity to adjust seasonings if needed.
- Don’t wear your favorite clothes. The hot oil can splatter!
Traditionally, latkes are served with sour cream and applesauce, so I love to do just that! I use our homemade Instant Pot Apple Sauce recipe. You can also swap the sour cream out for plain Greek yogurt for a lightened-up option.
Can Sweet Potato Latkes Be Made in Advance?
They can! You can make the potato mixture a day ahead of time and store it in the fridge, then fry the latkes right before you’re ready to serve.
You can also fry the latkes, place them onto a baking sheet, and place them in the fridge for 1-2 hours. When you’re ready to serve, simply warm them up in the oven!
How to Store Them
Once the latkes are fried, they’re best served right away. However, if you do have leftovers they will last in the fridge for 1-2 days or in the freezer for up to 2 weeks.
To reheat, thaw in the fridge if frozen then bake at 250ºF to warm or heat in hot oil in a skillet until heated through.
Tools I Use For Making My Sweet Potato Latke Recipe
- Mixing Bowl
- Food Processor or Box Grater
- Fine Mesh Strainer
- Kitchen Towel
- Large Cast Iron Skillet
Other Hanukkah Recipe Favorites Include:
- Sweet and Sour Meatballs
- Classic Chicken Soup
- Perfect Oven Roasted Veggies
- Instant Pot or Slow Cooker Brisket
- Roasted Chicken
- Easy Turkey Roast
- Potato Leek Soup
- Nanny’s Potted Chicken (in my cookbook)
- Orange Cranberry Roasted Chicken
- Caramel Apple Upside Down Honey Cake
Sweet Potato Latkes
- 1 large sweet potato about 16 ounces
- 1 onion sliced thin
- 2 scallions diced
- 2 eggs beaten
- 3 tablespoons tapioca flour
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- Oil for frying I love avocado oil
- Peel and grate the potato (you can use a food processor or grate by hand) then place in a bowl of cold water and set aside.
- Peel and grate the onions.
- Add both potato and onion mixture to a fine mesh strainer lined with a cheese cloth or a thin kitchen towel and strain as much excess water out as possible.
- Place mixture into a bowl, along with scallions, eggs, tapioca, salt and baking powder and mix well.
- Heat 1/2 cup of oil in a large heavy skillet over medium-high heat.
- Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry batches until golden brown, about 3-4 minutes per side. Add more oil as needed.
- Serve with hot with apple sauce or sour cream and enjoy!