This easy five-ingredient Sweet Potato Latkes recipe offers a lighter, healthier take on classic potato pancakes. These crispy, golden latkes are made with sweet potatoes and a small amount of olive oil, and they come together quickly when you use a spiralizer to replace the time-consuming grating step.
Spiralized Sweet Potato Latkes Recipe
Using a spiralizer produces thin, noodle-like strands of sweet potato that bind nicely with egg and scallions, creating a light texture with crisp edges. If you don’t own a spiralizer, a box grater or food processor shredding disk will work just as well — it just takes a little more time and elbow grease.
The ingredient list is intentionally short: sweet potato, scallions, eggs, garlic, salt and pepper, and a few teaspoons of olive oil for pan-frying. Because these latkes are not coated with flour or deep-fried, they can easily fit into gluten-free, Whole30 and paleo-friendly meal plans when made with compliant oil and ingredients. They are best served hot and fresh from the skillet, with a simple accompaniment like yogurt or applesauce, or alongside roasted or braised mains for an easy weeknight meal or holiday side.
Spiralized Sweet Potato Latkes
Yield: 4 servings (about 3 latkes per serving) — Total time: 30 minutes — Serving size: 3 latkes — Calories per serving: 125 kcal
Ingredients
- 1 large sweet potato (about 11 oz), peeled
- 1/2 cup chopped scallions (green onions)
- 2 large eggs, beaten
- 4 cloves garlic, crushed or minced
- 1/2 tsp kosher salt, plus fresh black pepper to taste
- 4 teaspoons olive oil (about 1 tsp per batch for frying)
Instructions
- Cut the peeled sweet potato in half so each piece fits comfortably in your spiralizer.
- Spiralize the sweet potato using the small noodle blade to create fine strands. Cut the long strands into manageable 4–5 inch pieces. If you don’t have a spiralizer, shred the sweet potato on a box grater or in a food processor.
- In a large bowl, combine the spiralized sweet potato, chopped scallions, beaten eggs, crushed garlic, salt and black pepper. Mix thoroughly so the strands are evenly coated and the mixture holds together.
- Heat a large nonstick skillet over medium-low heat. Add 1 teaspoon of olive oil and swirl to coat the pan.
- Using a fork or spoon, gather about 1/3 cup of the sweet potato mixture and gently place it in the skillet, pressing down lightly to form a flat latke. Depending on the pan size, you can cook about four latkes at a time without crowding.
- Cook until the bottom is golden brown, about 3 minutes. Flip carefully with a spatula, press down to flatten, and cook the other side until golden and crisp, another 3 minutes. Adjust heat as needed so the latkes cook through without burning.
- Transfer cooked latkes to a paper towel-lined plate to drain briefly, then serve immediately while hot and crisp.
Tips and Variations
- To get extra crispiness, make sure the pan is hot before adding the latkes and do not overcrowd the skillet.
- Feel free to add a pinch of smoked paprika or ground cumin to the mixture for a flavor twist.
- For dairy-free serving ideas, try plain coconut yogurt or a lemon-tahini drizzle instead of sour cream.
- Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet or toaster oven to restore crispness.
Nutrition (per serving)
Serving: 3 latkes — Calories: 125 kcal — Carbohydrates: 11 g — Protein: 4.5 g — Fat: 7 g — Cholesterol: 93 mg — Sodium: 194 mg — Fiber: 2 g — Sugar: 4 g
Serving Suggestions
These sweet potato latkes pair well with roasted meats or a simple green salad for a balanced plate. They are also a tasty addition to brunch spreads, holiday dinners, or as a flavorful side for weeknight meals.
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