I can't think of a better way to celebrate the Festival of Lights that is Hanukkah without having a stack of freshly fried potato latkes on deck. Of course, my recipe for the best potato latkes is a go to, but the recipe for sweet potato latkes comes in a close second.
These potato pancakes are packed with ample sweet potato flavor paired with grated carrot and parsnip, and seasoned with just a touch of coriander. They're tender on the inside with a crispy and crunchy exterior that is very, very hard to resist.
TL; DR Recipe Summary
- 👩🏼🍳 Cook Level: Easy
- ⏱️ Cook Time: ~30-40 minutes
- 😋 Taste: Sweet, savory, crunchy, crispy, oily, salty.
- 🍽️ Best Served With: You can make a batch of these sweet potato carrot latkes along with the classic potato latkes, or make these as a appetizer before serving slow braised dutch oven lamb loin chops, pantry friendly matzo ball soup, or my family's recipe of oven baked chicken with rice and fruit.
Jump to:
Tips, Tricks, and Latke Reminders
- Be sure to watch the underside of the latke so that it doesn't burn. Sweet potato and carrot will burn a little quicker than a traditional potato latke due to the natural sugars in them.
- Use just enough oil to coat the bottom of the pan and for the oil to come up just a touch on the side of the pan. I'd recommend starting with ½ cup of oil and add in more as you deem necessary.
- A cast iron pan is the best type of pan to use for frying latkes. Cast iron heats evenly and doesn't stick.
- Let the latkes sit on a cooling rack for a few minutes to crisp and cool before serving so that they don't fall apart.
The Main Ingredients
- Sweet potato: Sweet potato provides a natural sweetness, slight moisture, and the necessary starch that helps the mixture bind and crisp up as it fries.
- Carrot: Adds a mild sweetness, a little more moisture, and a pop of color without overwhelming the flavor.
- Parsnip: Brings an earthy, slightly nutty flavor and firms up the texture so the latkes aren't super soft.
- Oil: The fat and liquid we rely on for frying the latkes nice and crisp.
- Egg: Eggs are essential for latkes as the main binder to hold the shredded vegetables together during cooking.
- Coriander: Adds a warm, subtle spice that complements the root vegetables without taking over.
- Flour: Helps absorb moisture and gives structure so the latkes fry up all nice and crispy instead of falling apart into a mushy pile of potato.
- Salt: Pulls moisture from the vegetables and seasons the mixture.
- Onion: Adds savory flavor and a little moisture, helping balance the sweetness of the root vegetables.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- You can easily just use all sweet potato instead of adding in the carrot and parsnip if those root veggies are not your jam.
- Add in a little garlic powder to amplify the savory flavors.
- Use a gluten-free flour if you need to swap out the regular flour for dietary needs.
- A neutral oil is necessary to keep the flavor, well, neutral, but if you'd prefer to use other oils, it will alter the flavor a little (such as coconut oil).
How to make sweet potato carrot latkes
Step 1: Peel and prep the sweet potato, carrot, and parsnip prior to grating. Cut an onion in half and grate ¼ cup of onion and add to a mesh sieve (strainer) to drain excess liquid. Using a box grater, grate the sweet potato, carrot, and parsnip. Add to a bowl with the onion.
Step 2: To the bowl of grated vegetables, add the flour, whisked egg, salt, and coriander. Mix well using a sturdy spatula until the egg and the flour are well distributed and absorbed.
Step 3: Preheat a medium sized cast iron skillet on a medium with oil. Use a large cookie scoop to scoop latke mixture and dispense directly into the hot oil. Cook on the first side for 3-4 minutes or until the underside is golden brown. Flip, then cook until golden brown on the second side. Repeat until all the latke mixture is fried.
Sweet Potato Latke FAQs
Place any leftover latkes in an airtight container and store in the fridge for up to 4 days.
There are two great ways to do this: air fry or in the oven. Preheat the air fryer for 325º and reheat the latkes in one single layer for 8 minutes. For the oven method, preheat the oven to 350º and layer a single layer of latkes. Bake in the oven for 10ish minutes or until crackling can be heard.
You can definitely freeze these, but be sure to freeze them in a storage bag with all of the air removed, and in a single layer that way they do not stick. Lay flat in the freezer!
If you do not have a cast iron pan, I highly suggest investing in one as it's incredibly versatile to cook with, but if you'd rather use what you have on hand, a stainless steel pan is great too.
Check out some of my other holiday favorites:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Sweet Potato Latkes
Equipment
- cast iron pan
- box grater
- large mixing bowl
- spatula
Ingredients
- 1 medium Sweet Potato peeled, grated
- 1 medium Carrot grated
- 1 medium Parsnip grated
- ¼ cup Onion grated
- 4 tablespoon Flour
- 1 large Egg lightly whisked
- 1 teaspoon Coriander
- 1 teaspoon Salt
- ½ cup Oil
Instructions
- Peel and prep the sweet potato, carrot, and parsnip prior to grating.
- Cut an onion in half and grate ¼ cup of onion and add to a mesh sieve (strainer) to drain excess liquid.
- Using a box grater, grate the sweet potato, carrot, and parsnip. Add to a bowl with the onion.
- To the bowl of grated vegetables, add the flour, whisked egg, salt, and coriander. Mix well using a sturdy spatula until the egg and the flour are well distributed and absorbed.
- Preheat a medium sized cast iron skillet on a medium with oil. Use a large cookie scoop to scoop latke mixture and dispense directly into the hot oil.
- Cook on the first side for 3-4 minutes or until the underside is golden brown. Flip, then cook until golden brown on the second side. Repeat until all the latke mixture is fried.
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