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Sweet Potato Latkes with Extra Thick Applesauce

Sweet Potato Latkes and Applesauce

Sweet Potato Latkes! Previously on our blog, we’ve focused on holiday recipes. This week I wanted to include one of my family’s favorite Hanukkah dishes – because what is Hanukkah without latkes? While typically made with white potatoes, I’ve been doing sweet potato latkes for years. My son doesn’t even know anything different, so to him, latkes are always made with sweet potatoes. His conclusion – they’re delicious!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Side Dish
Cuisine European
Servings 32 latkes


Sweet Potato Latkes

  • 2 medium sweet potatoes (8 cups grated)
  • 1 medium onion
  • 2 eggs, optional
  • 1 cup chickpea flour
  • ½ tsp baking powder
  • ½ tsp salt
  • tsp ground black pepper
  • ½-¾ cup extra-virgin olive oil or neutral-tasting oil like avocado oil or high-oleic safflower oil

Extra Thick Applesauce

  • 7 small to medium sized apples (1 ¾ pounds), core and stem removed
  • ½ cup water


  • Grate sweet potatoes (I leave the skin on) in a food processor with a grating attachment or use a large cheese grater. Move grated sweet potatoes to a bowl. Grate the onion, and drain any excess liquid. Then combine with the sweet potatoes.
  • It isn’t as important to squeeze the water out of them as with traditional latkes because sweet potatoes don’t hold as much water. The chickpea flour  will be enough to absorb the small amount of excess liquid. However, if you grate your potatoes and find them a bit wet, wrap them in an absorbent cloth and squeeze out the liquid a bit.
  • Add eggs (if using), and mix well. In a separate bowl, combine chickpea flour, baking powder, salt, and pepper. Mix flour into the sweet potato and onion mixture, working with a spatula or your hands until liquid is absorbed and you can form patties.  The patties will be fairly loose and will not stick together like hamburger patty would.  If you let the batter sit too long, you may squeeze out a bit of liquid from each patty. The frying will cause them to stick together though. Just make sure they completely brown and lift easily from the pan before turning them.

To Fry

  • Heat 1/2 cup oil in a large cast-iron skillet since cast iron is superior for holding and evenly distributing heat. Form about 3 tablespoons of potato mixture into flat patties then place them in hot oil.
  • First, cook on one side until fully brown, then turn and brown the other side. Remove from heat and place on a strainer or grate since excess oil will need to drain.
  • Place in a 200 to 250°F oven to keep warm until serving. If you have the option, convection is best to keep them dry and crispy. Add extra oil as needed to the skillet as you fry each batch, and make sure the oil is hot enough when you add the latkes. The oil should sizzle when a latke is added but not smoke. Finally, serve hot with applesauce or sour cream.

For the Extra Thick Applesauce

  • First, cut apples in wedges. Then place with water in a pot, and bring to a boil.
  • Simmer 10 to 15 minutes until apples are soft.
  • Finally, place apples with skins and excess liquid in a wide-mouth mason jar or cup that will fit an immersion blender without splashing.
  • Use immersion blender to blend until smooth and creamy.
  • Serve on top of your delicious latkes!¼


Nutrition (Latkes Only - Per Four Latkes)

Fat: 16g
Carbohydrates: 15g
Protein: 5g
Calories: 220

Nutrition (Extra Thick Applesauce - Per 1/4 cup)

Fat: 0g
Carbohydrates: 6g
Protein: 0g
Calories: 25

Nutrition (Full Meal)

Serve 8 Sweet Potato Latkes topped with 1/4 cup Extra Thick Applesauce, 1/4 cup plain whole-milk Greek Yogurt, and 4 ounces chicken thigh OR equivalent protein of choice (option to shred and arrange over latkes). 
Fat: 54%
Carbohydrates: 23%
Protein: 23%
Calories: 650
Keyword Dairy-Free, Grain-Free, Phase 2, Slow Carbohydrates