Spiced sweet potato latkes bring a sweet-and-spicy twist to the traditional Hanukkah pancake. Shredded sweet potato gets squeezed dry, then bound with egg, almond flour, honey, and a warmly spiced mix of nutmeg, ginger, and cinnamon. Fried until golden and served piping hot.
Spiced Sweet Potato Latkes
Latkes are a traditional Hanukkah dish, and this recipe adds a very pleasing sweet and spicy twist. Nutmeg is used in this recipe, but it can be substituted with cloves if desired. A dash of fiery hot sauce like Sriracha would kick up the spice even more. Cardamom is another addition that would add a bit more pep to these potatoes.
Yields 8 latkes
2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon (15 ml) raw organic honey
2 tablespoons (30 ml) almond flour
1 teaspoon (5 ml) ground nutmeg
2 teaspoons (10 ml) ground ginger
2 teaspoons (10 ml) ground cinnamon
1 teaspoon paprika
1⁄4 cup (960 ml) canola oil
- Place sweet potatoes in a colander. Place some cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
- In a large bowl, combine sweet potatoes, eggs, honey, almond flour, nutmeg, ginger, cinnamon, and paprika. Mix well.
- Heat oil in large heavy skillet to 375°F (190°C). Form the above mixture into pancake-size latkes, and fry in the hot oil. Flip the latkes after 2–3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!
Pro Tips
- Squeeze the shredded potatoes through cheesecloth twice — once at the start, then again after they sit. Removing liquid is the whole secret to crisp latkes.
- Heat the oil to 375°F before frying; too-cool oil makes greasy latkes, and too-hot oil scorches the almond flour.
- Flip only after 2–3 minutes when the bottom is properly browned — premature flipping tears the latkes apart.
- Nutmeg can be swapped for cloves, and cardamom adds extra pep; a dash of Sriracha in the batter takes the spice further.
Frequently Asked Questions
Can I bake these latkes instead of frying?
Yes — bake at 425°F on an oiled sheet, flipping once, until browned. They'll be slightly less crisp but still delicious.
How many latkes does this make?
About 8 latkes — roughly 2 per serving as a side or brunch dish.
Are sweet potato latkes paleo?
These are — almond flour replaces the traditional potato starch or matzo meal, and they're bound simply with eggs.
How do I keep leftovers crisp?
Refrigerate and rewarm in a hot oven for about 10 minutes. The microwave will soften the crust.
Recipe Card
Ingredients
Method
- Place sweet potatoes in a colander.
- Place some cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible.
- Let the potatoes sit to release more liquid, then squeeze again.
- In a large bowl, combine sweet potatoes, eggs, honey, almond flour, nutmeg, ginger, cinnamon, and paprika.
- Mix well.
- Heat oil in large heavy skillet to 375°F.
- Form the above mixture into pancake-size latkes, and fry in the hot oil.
- Flip the latkes after 2–3 minutes (when bottom is browned) and brown other side.
- Drain on paper towels, and serve piping hot!
