Sweet Potato Latkes

Sweet Potato Latkes

In 2013, Thanksgiving and Hanukkah overlapped for the first time in many years. We called it Thanksgivukkah! As a nod to this amazing confluence, I made these Sweet Potato Latkes to marry the spirit of these two family and feast holidays.

Makes 10-12 Latkes


  • 2 large sweet potatoes, peeled & grated
  • 3 eggs lightly beaten (Vegan substitute: mix 3 tbsp ground flax meal with 1/2 cup water -  let sit for 5 minutes and stir)
  • 1/2 onion, peeled & grated
  • 1/2 cup matzo meal or all purpose flour
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • vegetable oil for frying
  • sour cream, apple sauce & cinnamon for garnish
  • Vegan Sauce AlternativesVegan & Kosher Cashew Dipping Sauce or Tahini Sauce


  1. Peel sweet potatoes and process with grating blade in food processor or grate by hand with box grater. Set aside. (For Vegan version, squeeze as much of the liquid out of the grated sweet potatoes as possible with a kitchen towel or nut bag before mixing with other ingredients).
  2. In large mixing bowl, beat eggs and add grated sweet potato, onion and rest of ingredients. Add more matzo meal or flour if mixture seems too wet.
  3. Form 3-4” patties with your hands.
  4. Heat 2-3 tbsp of oil on medium heat in sauté pan.
  5. Place patties down carefully in hot oil and let cook for 3-4 minutes on one side until you can see a little brown peeking out from underneath.
  6. Carefully flip latkes away from your face and cook for another 3-4 minutes.
  7. Remove latkes from pan and place on paper towel lined plate to remove excess oil. Keep warm in oven on lowest setting until all latkes cooked.
  8. Serve with apple sauce and sour cream with a little cinnamon sprinkled on top.Or, try our Vegan alternatives: Vegan & Kosher Cashew Dipping Sauce or Tahini Sauce.


Make ahead tip: You can freeze your latkes after you’ve cooked them. Place them in a single layer on a parchment lined pan and freeze them in a zip-top bag. When ready to reheat, take them directly from freezer and place on cookie sheet in 350 degree oven for 15-20 minutes. Turn them over once to prevent burning.


Meryl Turman

These recipes look fabulous and I will do my best to make every single one of them at my
Chanukah Latke Party

Shiloh Elsensohn

Shredding directly into a bowl or a pot (rasps are much handier than box graters for this task). With only a single (medium to small) hole size, they work well for small quantities of hard cheese or other foods, such as baking chocolate and coconut.

Kendall Lafontaine

Shredding soft cheeses (for tacos or mac-and-Jack) and harder foods (say, potatoes for hash browns); use the side with the large holes. The medium-size holes make smaller shreds of hard foods. The tiny holes turn out fine, crumblike Parmesan. The single horizontal sharp edge is for shaving thin slices of hard foods, such as carrots?it’s great if you’re slicing just one, but for a dozen consider a mandoline.

Paulette Tunon

This is a nice comparison of box graters, and I’m glad you also included some 6-sided models (I didn’t even know they existed), as well as box sets. I am about ready to replace my basic model, and I will buy one that grips the counter or whatever else I put it on, since I’m tired of mine slipping. I think the box sets are interesting, since I don’t have a mandolin, and I also think being able to put them in a drawer is helpful, but I’m pretty clumsy, so these could get dangerous.

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