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Hanukkah Sweet Potato Latkes

by Tracee Yablon Brenner, RD

Servings: 13 (1 Latke Per Serving)
Prep Time: 10
Cook Time: 20
Nutrition Facts
Serving Size 1 Latke
Amount per serving
Calories 63.3Calories from Fat 14.5
% Daily Value*
Total Fat 1.7g 
 Saturated Fat 0.1g 
Cholesterol 0mg 
Sodium 117.8mg 
Total Carbohydrate 11.5g 
 Dietary Fiber 2g 
 Sugars 2.2g 
Protein 0.8g 

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

These sweet potato latkes make a great side dish. Sweet potato latkes are a great twist on potato latkes. Top the latkes with apple sauce for added sweetness. These are high in vitamin A, C and a great source of fiber.


⅓ 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)
1 ½ 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 heat 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.

Serve with applesauce.

Cooking Tip

Pancakes can be refrigerated overnight. If layering them, use parchment paper in between and seal tightly.

To freeze and reheat: Freeze on cookie tray in a single layer. When they are frozen (about 1 hour), store in an airtight container using parchment paper between the layers. Don't defrost to reheat. Arrange in a single layer on a lightly oiled cookie sheet and bake at 400°F for about 10 minutes, or until hot and crisp.

Rate this article:  Average 3.5 out of 5

About the author:

Tracee Yablon Brenner RD

Tracee Yablon Brenner, RD

Real Food Moms:




  • Cook healthy

    Involve your child in the cutting, mixing and preparation of all meals. Even a snack can be healthy.

  • Eat right

    Sit down together as a family to enjoy a wonderful meal and the opportunity to share the day's experiences with one another.

  • Shop smart

    To encourage a healthy lifestyle, get your children involved in selecting the food that will appear at the breakfast, lunch or dinner table.

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