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Sweet Potato Parsnip Latkes (Paleo, Whole 30, AIP)

  • Yield: 4-5 latkes 1x


  • 2 cups shredded white sweet potato (I use a cheese grater, or a food processor)
  • 1/2 medium white onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup coconut flour
  • 1/3 cup arrowroot starch
  • 2 tbsp coconut oil (solid) + 1/4 cup or more for frying
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • Green onion for topping & apple sauce or compliant sour cream on the side for dipping


  1. 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
  2. Next, use a large (and preferably deep) skillet to melt 1/4 cup of coconut oil on medium heat
  3. 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.
  4. Drop the latkes into the frying oil and cook about 1-2 at a time. Allow to fry for 3-4 minutes on each side, or until golden brown and flip with a spatula.
  5. Once they’re evenly browned, remove the latkes from the pan and allow to cool slightly.
  6. Top with green onion and serve with apple sauce, and enjoy!


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 latke
  • Calories: 254
  • Fat: 16.8g
  • Carbohydrates: 23.7g
  • Fiber: 4.2g
  • Protein: 2.3g