Sweet Potato Latkes (Potato Pancakes)

Latkes are a traditional food served during Hanukkah. Sweet potatoes are far superior to white potatoes nutritionally, and are therefore recommended over their paler cousins when you have graduated to Kaufmann 2. These Sweet Potato Latkes are, I think, even better than regular potato pancakes. With the addition of grated onions, they make a sweet/savory side dish, perfect for a holiday dinner.

Remember, sweet potatoes are a Kaufmann 2 selection. If you are on Kaufmann 1, experiment making these with grated carrots instead!


One peeled sweet potato, coarsely grated
1/4 cup grated white or yellow onion
2 eggs, beaten
1/2-teaspoon salt
Freshly ground pepper
1/4-cup coconut oil


Heat coconut oil in large heavy skillet over medium-high heat.

Beat all ingredients (except oil) together. When oil is hot, use a fork to gather together about a heaping tablespoon of grated potato/onion/egg mixture, and carefully set mixture into pan, shaping into a small, flat, round shape. Quickly continue to form pancakes in pan until it contains as many as it will hold with touching one another.

Cook over medium to medium-high heat until very golden brown and crisp on bottom (about 5 to 7 minutes) being careful to make sure they don’t begin to burn. Using a spatula, flip pancakes over and continue to cook on second side for an additional 3-4 minutes, or until golden.

Serve with sour cream or Greek yogurt and/or green apple slices that have been sautéed in a little butter until tender.

Serves 4


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