Sweet Potato Latkes (Paleo, AIP)
These sweet potato latkes are perfect for Hanukkah! They’re vegan, paleo, and AIP friendly.
Sweet Potato Latkes
Potato latkes are a Hannukah classic that everyone loves! Latkes are potato pancakes that are made with shredded potatoes that are formed into patties and fried. They’re often served with apple sauce applesauce or sour cream as a dip.
Growing up in a Jewish & Catholic family in New York, I always looked forward to latkes growing up! After I became nightshade-free, I knew that I had to recreate them with sweet potato. Luckily, latkes made with white sweet potatoes are just as delicious. This version of latkes are paleo and AIP-friendly, and perfect for anyone with a nightshade intolerance.
The Ingredients & Substitutions for Sweet Potato Latkes
- White Sweet Potato. I used white sweet potato here to make it feel even more like traditional latkes. I find the best variety of sweet potato for this recipe are Hannah sweet potatoes, but you can easily use orange sweet potatoes, though they will be a bit sweeter.
- Coconut flour and arrowroot starch. These are the two flours that work for this recipe. Tapioca will also work in place of arrowroot starch.
- Coconut oil. Coconut oil adds more structure to the latkes themselves and is good for frying.
- Onion. Latkes traditionally have an onion for added flavor.
- Salt, pepper, and green onion. These also help add more flavor to the latkes. You can omit the black pepper for AIP.
How to make Sweet Potato Latkes
- Combine the base of the latkes. Using a large mixing bowl, add the sweet potato, onion, coconut flour, arrowroot starch, 2 tbsp of coconut oil, salt, and pepper, and mix well until combined.
- Form into latkes. Form the latke mixture into patties the size of the palm of your hand and lightly flatten them. You want them to be around 1/4″-1/3″ inch thick, so they’re on the thinner side, but also don’t break. You should have about 4-5 latkes.
- Fry until golden. Using a large, deep skillet melt 1/4 cup of coconut oil on medium-high heat. Working in batches of about 2 at a time, Drop the latkes into the oil pan. Allow to fry for 3-4 minutes on each side, or until golden brown, and flip with a spatula. Once they’re evenly browned, remove the latkes from the pan and allow to cool slightly.
- Serve!
How do you shred the sweet potato?
A wide cheese grater (if you use it very carefully!) or a shredder attachment on a food processor is perfect for shredding sweet potato.
Can you make these latkes with a different oil?
Yes! You can also fry them in avocado oil!
Can you make the latkes ahead of time?
They’re best fresh for sure, but you can also make them about a day ahead of time if you can’t make them fresh.
What do you serve the latkes with?
You can serve these latkes with apple sauce, or a dairy-free sour cream. I also like to use coconut yogurt for a similar sour cream vibe.
Sweet Potato Latkes (Paleo, Whole 30, AIP)
Want to save this for later?
Just drop your name and email below. Then we’ll email right to your inbox. ✉️
Ingredients
- 2 cups shredded white sweet potato, I use a cheese grater or the shredder attachment on a food processor
- ½ medium white onion, diced
- 2 cloves garlic, minced
- ¼ cup coconut flour
- ⅓ cup arrowroot starch
- 2 tbsp coconut oil, solid + 1/4 cup or more for frying
- ½ tsp sea salt
- ¼ tsp black pepper, omit for AIP
- Green onion for topping & apple sauce or compliant sour cream on the side for dipping
Instructions
- Using a large mixing bowl, add the sweet potato, onion, coconut flour, arrowroot starch, 2 tbsp of coconut oil, salt, and pepper, and mix well until combined.
- Form the latke mixture into patties the size of the palm of your hand and lightly flatten them. You want them to be around 1/4"-1/3" inch thick, so they're on the thinner side, but also don't break. You should have about 4-5 latkes.
- Using a large, deep skillet melt 1/4 cup of coconut oil on medium-high heat. Working in batches of about 2 at a time, Drop the latkes into the oil pan. Allow to fry for 3-4 minutes on each side, or until golden brown, and carefully flip with a spatula. Once they're evenly browned, remove the latkes from the pan and allow to cool slightly.
- Top with green onion and serve with apple sauce, and enjoy!
Notes
Have a Happy Hanukkah!
This post was originally published in 2017 and the recipe and photos were updated in 2021.
Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats
Can we substitute for a different flour than coconut?
Unfortunately, I haven’t been able to make this recipe work with anything besides coconut flour.
These are so amazing. Thank you, thank you, thank you.
So glad you enjoyed!!
Yay, these were delicious! Happy Hanukkah!
This is amazing, can I bake them instead of frying them?
I haven’t tried that… it may be a little harder to bind, but let me know if you try!
We love making these and we use Japanese sweet potatoes! Make them, you won’t regret it!
Thank you so much for this! We are currently full time in a smaller RV fishing for and eating tons of Salmon. I was digging for more ideas for AIP side dishes and this was PERFECT! Because I don’t have a cheese grater, I used a microplane for part of the white sweet potatoes, and did the rest with just the peeler to make small thin pieces.. worked like a charm! I used green onions, as that is what I had on hand, and they were a good substitution. I’m going to attempt these with swapping coconut flour for tigernut to see if I can tone down the sweetness, but what a great and easy recipe!! Thank you for posting! I was able to make them in one bowl, and they fried up perfectly on the camp stove next to the grill where I made the salmon.
Can I leave out the arrowroot starch? Thank you 🙂
Hi Megan, I haven’t tried it without and think it really needs it to bind it. But let me know if you do!
These are amazing!!!!!!
Thank you so much for this recipe! It was so nice to be able to enjoy latkes again this past Hanukkah. Yummy!