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There’s nothing quite like the aroma of sweet potatoes frying in oil—it invokes a sense of warmth and home that instantly draws me in. When I decided to try my hand at gluten-free cooking, I knew I wanted to reinvent a classic comfort food: latkes. These crispy gluten-free sweet potato latkes have become a cherished staple in my kitchen, blending the natural sweetness of sweet potatoes with the savory punch of onions and scallions.

Perfectly golden and deliciously satisfying, they provide a healthier twist to the traditional dish, making them an ideal addition to festive gatherings like Hanukkah, or simply for a cozy dinner at home. I love how quick they are to prepare and how easily they impress guests—these latkes are sure to be a hit at your table! Join me as I guide you through making these delightful bites that will have everyone coming back for seconds.

Why are Sweet Potato Latkes a must-try?

Unique Twist: These latkes offer a delightful change from the traditional version, incorporating sweet potatoes for a naturally sweet flavor that excites the palate.
Crispy Perfection: Each bite boasts a golden-brown exterior, ensuring a satisfying crunch paired with a soft, fluffy center.
Easy to Make: With simple ingredients and straightforward steps, you’ll have them ready in no time—ideal for busy cooks!
Versatile Serving Options: Serve hot with a dollop of sour cream, applesauce, or even hummus for a fun twist.
Healthy Delight: Gluten-free and dairy-free, they cater to various dietary needs while still delivering comfort and satisfaction.
Festive Favorite: Perfect for Hanukkah celebrations, these latkes will surely impress your guests and keep them coming back for more!

Sweet Potato Latkes Ingredients

For the Latkes

Sweet Potato – Provides natural sweetness and vibrant color; can be peeled or unpeeled—just wash if keeping the skin.
Onion – Adds sharpness and moisture; yellow or sweet onions work beautifully.
Scallions – Imparts a mild onion flavor that enhances the overall taste profile.
Eggs – Binds the mixture together for cohesive latkes; be sure to beat beforehand for even incorporation.
Tapioca Flour – Used as a gluten-free binder to achieve crispiness; arrowroot flour makes a perfect substitute.
Sea Salt – Enhances flavor; adjust based on your taste preferences.
Baking Powder – Adds lightness and helps latkes puff during frying; vital for that perfect texture.
Oil for Frying – Ensures crispiness; avocado oil is ideal for its high smoke point and delicious flavor.

Feel free to whip up these Sweet Potato Latkes for a delightful, gluten-free treat that embraces both health and flavor!

How to Make Sweet Potato Latkes

Prep Sweet Potatoes: Shred the sweet potatoes using a grater or food processor and place them in a large mixing bowl. This step creates the base of your latkes, bringing in that lovely sweetness!
Add Vegetables: Stir in the finely sliced onion and diced scallions to the sweet potatoes. These ingredients will add moisture and an oniony kick to the flavor profile.
Combine Ingredients: In a separate bowl, beat the eggs. Mix in the tapioca flour, sea salt, and baking powder before folding this mixture into the sweet potatoes. Ensure it’s well coated for even cooking!
Heat Oil: In a large frying pan, heat a generous amount of oil over medium-high heat until shimmering. This is crucial for achieving a golden, crispy exterior.
Form Latkes: Scoop portions of the sweet potato mixture and gently flatten them in the hot pan. Aim for about ½ inch thick for even cooking and crispiness.
Fry Until Crispy: Cook latkes for about 3-5 minutes per side until they’re beautifully golden brown and crispy. Flip them carefully to maintain their shape!
Drain and Serve: Once fried, place the latkes on paper towels to absorb excess oil. Serve them immediately with your favorite dipping sauces.

Optional: Sprinkle some fresh herbs on top for added flavor and color!
Exact quantities are listed in the recipe card below.

How to Store and Freeze Sweet Potato Latkes

Room Temperature: Sweet Potato Latkes can be kept at room temperature for up to 2 hours before they should be refrigerated to maintain freshness and safety.
Fridge: Store leftover latkes in an airtight container for up to 1-2 days. To reheat, warm them in the oven at 350°F (175°C) until heated through and crispy.
Freezer: For longer storage, freeze cooked latkes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 weeks. Reheat in the oven directly from frozen for best results.
Reheating: To revive the crispiness, reheat in a skillet over medium heat or in the oven rather than the microwave, which may make them soggy.

What to Serve with Sweet Potato Latkes?

Sweet potato latkes are not just a treat on their own; they beg for delightful companions that enhance their sweet and savory profile.

Sour Cream: A classic choice, the creamy tanginess of sour cream balances the sweetness of the latkes beautifully.
Applesauce: This traditional pairing brings an unexpected burst of fruitiness, creating a harmonious contrast of flavors with every bite.
Avocado Dip: Creamy and rich, avocado dip adds a smooth texture and a twist that elevates the latkes further.
Tzatziki: The refreshing cucumber and yogurt mix of tzatziki adds a cool, herby profile that complements the crispy latkes perfectly.
Smoked Salmon: This luxurious pairing adds a smoky richness that turns your latkes into a gourmet experience for any occasion.
Herbed Yogurt Sauce: A drizzle of herbed yogurt brings a zesty freshness that cuts through the richness, refreshing the palate.
Roasted Vegetables: A side of roasted veggies introduces earthy flavors and a wonderful texture contrast to the crispy latkes.
Cranberry Sauce: Add a burst of tartness with cranberry sauce, giving your latkes a festive flair perfect for holiday meals.
Sparkling Cider: For a drink, sparkling cider brings a festive note and a refreshing sparkle, making your meal even more special.

Make Ahead Options

These Sweet Potato Latkes are perfect for meal prep enthusiasts! You can prepare the sweet potato mixture up to 24 hours in advance; simply shred the sweet potatoes and combine them with onions, scallions, eggs, tapioca flour, sea salt, and baking powder. Store the mixture in an airtight container in the refrigerator to keep it fresh. To maintain the latkes’ crispy texture, cook them right before serving. When ready to enjoy, heat oil in a frying pan and scoop out your mixture, frying until golden brown on both sides. This clever prep allows you to whip up a delicious meal with minimal effort on busy weeknights!

Sweet Potato Latkes Variations

Explore the exciting possibilities that can make your Sweet Potato Latkes truly your own!

Zucchini Swap: Replace sweet potatoes with shredded zucchini for a lighter version. Just remember to remove excess moisture!
Spice Boost: Add a teaspoon of paprika or garlic powder to the mix for a delightful flavor punch. The spices will elevate each bite with warmth.
Vegan Option: Substitute the eggs with a flaxseed mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for a tasty plant-based alternative. This swap provides the same binding texture.
Herb Infusion: Incorporate fresh herbs such as dill or parsley into the batter for a fresh twist. The herbs will add a burst of color and flavor.
Sweet Twist: Fold in a tablespoon of finely diced apples or pears for a fun, sweet surprise. This adds a unique flavor profile and a touch of extra moisture.
Cheesy Delight: For a savory addition, mix in some shredded dairy-free cheese or nutritional yeast. This will enhance creaminess and a cheesy aroma.
Crispier Texture: Experiment with a 50/50 blend of tapioca and almond flour for a crunchier result. This blend provides an interesting contrast in texture that will have everyone raving.
Heat Factor: Add a pinch of cayenne pepper or crushed red pepper flakes for a little kick. Adjust the heat level to tune into your family’s taste and make it perfect for spicy lovers!

Expert Tips for Making Sweet Potato Latkes

Dry Sweet Potatoes: Ensure shredded sweet potatoes are very dry; pat them with a kitchen towel to achieve extra crispiness in your latkes.
Avoid Overcrowding: Fry in batches and avoid overcrowding the pan; this helps maintain oil temperature and ensures evenly cooked latkes.
Monitor Cooking Time: Keep an eye on the latkes while frying; they should be golden brown on both sides in about 3-5 minutes.
Serve Immediately: For the best texture, serve the sweet potato latkes hot out of the pan; they can lose their crispiness if they sit too long.
Experiment with Toppings: While traditional pairings include sour cream or applesauce, feel free to try unique options like tzatziki or avocado for a delightful twist!

Sweet Potato Latkes Recipe FAQs

How do I choose the best sweet potatoes for my latkes?
Absolutely! Look for sweet potatoes that are firm with smooth skin, avoiding those with dark spots all over or blemishes. If opting for unpeeled sweet potatoes, just give them a good wash before shredding to ensure they’re clean!

How should I store leftover Sweet Potato Latkes?
After frying, you can store leftover latkes in an airtight container in the refrigerator for 1-2 days. Make sure they cool completely before sealing them to prevent moisture buildup, which could lead to sogginess.

Can I freeze Sweet Potato Latkes?
Yes, you can freeze cooked latkes! Allow them to cool completely, then arrange them in a single layer on a baking sheet. Freeze for about 2 hours until firm, then transfer to a freezer bag for up to 2 weeks. When you’re ready to eat, reheat them directly from frozen in the oven at 350°F (175°C) until crispy.

What can I do if my latkes are falling apart while frying?
Very! If your latkes are crumbling, it might be due to not enough binding. Make sure to beat the eggs well before adding them to the mixture, and try adding a bit more tapioca flour or let the mixture rest for 10 minutes. Also, ensure the oil is hot enough—if it’s not sizzling, the latkes won’t hold together well.

Are Sweet Potato Latkes suitable for vegans or those with allergies?
Absolutely! For a vegan version, replace the egg with a flaxseed mixture. Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water, let it sit for a few minutes to thicken, and then mix it into your latke batter. Additionally, they are gluten-free, making them suitable for those with gluten intolerances.

How can I make my latkes extra crispy?
For extra crispiness, the most important step is to ensure the shredded sweet potatoes are very dry; use a kitchen towel to pat them after shredding. Fry in small batches without overcrowding the pan, and consider using a mix of oils, like adding a bit of vegetable oil to your avocado oil for added crunch.