Go Back

Sweet Potato Latkes

A fresh take on an old classic, these Sweet Potato Latkes are perfect for any meal of the day.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer, Breakfast, lunch, Side Dish, Snack
Servings 14


  • 4 cups grated sweet potato 1 lb potato
  • 4 green onions
  • 2 tablespoons chopped jalapeno (leave in seeds if you like heat)
  • 1 clove garlic chopped
  • ½ cup loosely packed cilantro chopped
  • 1 tsp cumin
  • 1 to paprika
  • ½ tsp turmeric
  • ¼ tsp salt omit salt for paleo compliance
  • ¼ tsp pepper
  • 2 tablespoons coconut flour
  • 2 eggs
  • 2 tablespoons olive oil


  • Preheat oven to 350°.
  • Grate sweet potato using a cheese grater or the grating blade on your food processor. Using your hands, squeeze out moisture from sweet potatoes.
  • Chop jalapeno, green onions and garlic. Add jalapeno, green onions and spices to sweet potato. Mix together.
  • Add coconut flour and mix in. Add eggs and stir together. Form into patties.
  • Brush the top of latkes with olive oil to make the outside a bit crispy around the edges. Bake on a parchment lined baking sheet for 25 minutes. Turn oven to broil for 5 minutes to brown the edges.
  • Serve warm.


Serve with salsa and, if you eat dairy, some Greek yogurt.
You can change the herb blend to suit your tastes. Try basil and oregano or cinnamon and allspice if you don’t have a “spicy” palette. I found two tablespoons of chopped jalapeno adds just enough flavour to know it’s there but without heat. If you like the heat, toss in another tablespoon of chopped jalapeno and leave in the seeds.
Keyword dairy free, gluten free, paleo-friendly, sweet potato latkes, sweet potatoes, vegetarian