Sweet Potato Latkes (Sweet Potato Pancakes)

Joan Hunt


Shredded sweet potatoes stand in for russets in this version of potato pancakes, and puréed sweet potatoes replace eggs to make the recipe vegan. Starchy, dry-fleshed sweet potatoes, such as Okinawan or boniato, work best. If you use a moist, extra-sweet type, such as Beauregard or garnet, keep a close eye on the latkes while they cook—the potatoes’ high sugar content may make the latkes burn if they’re cooked just a moment too long. Serve with Vanilla Applesauce and vegan sour cream.

pinch tips: Perfect Bacon Every Time




Serves 6


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Notes from the Test Kitchen:
Yum! I'm a fan of potato pancakes and love how sweet potatoes are used in this recipe. These are savory and super easy to make. A great holiday side dish!


1/4 c
baked, puréed sweet potato
1 1/4 lb
sweet potatoes, peeled and shredded
1/2 c
grated onion
1/4 c
all-purpose flour
1/2 tsp
1/4 tsp
ground black pepper
4 tsp
canola oil, divided

Directions Step-By-Step

Combine sweet potato purée, shredded sweet potatoes, onion, flour, salt, and pepper in bowl. Shape into 1/4-inch-thick patties.
Heat non-stick skillet over medium-high heat. Coat pan with cooking spray; add 1 tsp. oil. Add 3 patties. Cook 3 minutes; flip, and cook 2 minutes more, or until browned on both sides. Drain on paper-towel-lined plate. Repeat with remaining oil and patties.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Collection: Festive Feasts
Other Tag: Healthy