Sweet Potato Latkes


I can’t believe that I am already on day 18 of the Whole 30! If you haven’t been watching my Facebook Page, you are missing out on all of my meals!

I have a confession to make…Years ago I used to go to Denny’s and eat an entire plate of potato pancakes topped with sour cream. Honestly, just thinking about it today still causes me to salivate. I haven’t had a regular, white potato in almost a year now so the memory of the pancakes is probably better than the reality.

I was inspired to make sweet potato latkes by Paleo Parents‘ book Eat Like a Dinosaur. They have a zucchini latke recipe in there that looks so epic…but I forgot to buy extra zucchini to try them out. Boo for me. But hey, latkes work with sweet potatoes too!

The sweet potato latkes got caramelized on the outside while the inside was still moist. Love it! I only used 1 jumbo sweet potato for this entire recipe and it turns out, it makes a lot of latkes! If you want to halve the recipe, go for it! I had 6 or 7 left over once the kids were finished eating so I stuck them in the fridge. Darling husband of mine tried one out cold, fell in love, and ate 4 of them. So, as it would happen, these taste really good cold too!

Sweet Potato Latkes

Makes 15


4 cups shredded sweet potato

3 green onions, green only

2 tsp salt

1/2 tsp pepper

1/2 tsp cumin

1/2 tsp garlic powder

3 tbsp coconut flour

2 eggs

Coconut oil


In a large bowl, combine all ingredients. The batter should be slightly moist and hold together when formed into latkes.

In a large frying pan over medium heat, heat coconut oil. Scoop 1/3 of a cup of batter at a time, form into a latke, and brown for 5-8 minutes. Flip and brown for 5-8 minutes on the other side. Serve hot or cold.

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3 Responses to Sweet Potato Latkes

  1. Cat says:

    I adore sweet potatoes and these look amazing – they are coming to a dinner plate near me soon!

    Thanks for the recipe, I’ve a feeling it’s going to go into regular rotation at my house,

  2. Jamie says:

    This is a great recipe… Definitely a keeper! I made my initial batch a little too thick, so the potatoes in the middle didn’t get cooked all the way. Next time, I’ll smash them down more so they’re about 1/2″ thick, and I think that’ll do the trick. Thanks!

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