From Jessica's Kitchen

gluten free dairy free soy free recipes

  • Home
  • Recipes
  • About
You are here: Home / entertaining / Sweet Potato Latkes

Sweet Potato Latkes

November 21, 2013 By Jessica

Wow, Chanukah and Thanksgiving together for the first, and possibly, last time ever! We love to celebrate both with as much food as possible. I’m thinking, turkey, stuffing, latkes, cranberry sauce, jelly doughnuts, butternut squash puree, celery root gravy, and carrot salad (tzimmes) to tie in both holidays. Yes, that’s a lot to cook. That’s why I make things ahead, so that cooking is still an enjoyable task. If I cram it all in one day I would go nuts!

I think I’m also going to make pumpkin smoothies for Friday with some leftover pumpkin puree that I have been using using for pumpkin waffles, I hope to get the recipe for both out soon.

So with latkes on the brain, let’s get frying!

I find a good old-fashioned latke is worth every frying effort, well, maybe doughnuts tie for the first place prize. My older ones help with the prep work, then leave and coincidentally come back as these come out of the oven, looking to grab one on the side. As if Mom doesn’t know. Ha.

In recent years I have been making them with sweet potatoes for it’s nutritional punch and also because sadly my boys cannot tolerate white potatoes. I will admit I kind of miss potato, more than dairy, surprisingly. Sweet Potato does make for a great substitute for their starch and sweet flavor.

I usually make latkes with zucchini and carrots during the year (yes, during the year), but for Chanukah it’s always sweet potato. Our Costco here has organic sweet potatoes, so I bought the huge 10 lb bag.

I double this recipe because in our house 3 dozen is not enough.

Funny Story/Cooking Tip:

Years ago before we removed potato from our diet, I discovered by accident, grating my onions before the potatoes would keep my potatoes from turning grey. I always grated the potatoes first, then the onions. While I would grate those onions, crying away, my potatoes were turning grey in the bowl. Well, one year I grated the onions first, and no more grey potatoes, ever again! Who knew! I don’t make white potato latkes anymore but had to share this tip with you if you do decide to make these with russet potatoes.

Another tip:

To get your latkes (or anything, really) fried up crispy without being greasy make sure your oil is at 350 degrees F. A candy thermometer will give you an accurate temperature and is such a great tool to have for all your frying. If you do not have one then just add a piece of onion to the hot oil (as mentioned in the recipe) and if it sizzles immediately, rising up, then it’s ready. You need to do this for every batch of latkes you’re frying because the more you add, the more the oil will cool off. With the correct oil temperature you will never need paper towels on your plate again.

These do take some time to make (I make 6 dozen) so I make them a a week before Chanukah. I then freeze them in rows between waxed paper, sealed in an airtight container. I thaw the latkes the morning of the holiday meal and bake them 15 minutes before serving.

I am definitely not about standing in the kitchen franticly cooking before my guests arrive. Have it ready ahead of time and just preheat. It will save you so much time for the items you do need to cook on the holiday. You will be so glad you did.

Happy Thanksgivikkukah! Hope your holiday(s) is a blessed one! Enjoy!

Makes about 3 dozen

*You will need a large piece of cheesecloth to fit your bowl with an overhang

 

Ingredients:

5 pounds sweet potatoes, peeled, cut in halves (If your using russet potatoes see my tip below)
3 medium sweet onions
4 whole eggs
1/2 cup sweet rice flour, or regular rice flour
1 tablespoon cornstarch
3 tablespoons kosher salt
2 teaspoons crushed black pepper
Grape Seed or Coconut Oil for frying

 

Preparation:

Place cheesecloth into a large bowl, set aside. Grate the onions in a food processor with the grate blade or grate by hand. Transfer to the cheesecloth lined bowl. Grate the sweet potatoes and transfer to the same bowl. Check through to see if there are any large pieces that did not grate and chop those by hand.

Gather the cheesecloth and squeeze as much of the liquid as you can. Discard liquid and repeat. Once most of the liquid has been extracted then remove the cheesecloth.

Add the eggs, kosher salt and pepper, combine. Then add the flour and cornstarch, toss to combine well. Set aside for 30 minutes.

Add about 1/2 cup of oil to a large skillet set over medium high heat. Add a grated piece of onion to the skillet, it should sizzle immediately when the oil is ready for frying.

Note: To get your latkes (or anything, really) crispy – without being greasy –heat your oil to 350 degrees F. A candy thermometer should give you an accurate temperature and is a great tool that takes the guesswork out of frying. Remove thermometer when it reaches temperature and begin frying. If you do not have one wait until the oil looks thin and watery, then add a piece of grated vegetable to the hot oil (as mentioned in the recipe), if it sizzles immediately (rising up) then it’s ready. It should continue to sizzle with every batch. If not, wait a minute until the oil heats up and check again. You will know your oil is still at the right temperature when the oil continuously sizzles with every batch. You will not need to line your plate with paper towels when frying at such high heat.

Note: Do not use olive oil; it becomes toxic when used at a high temperature.

Grab a handful of the mixture and squeeze it in your hands releasing as much liquid as possible to form a patty.

Place latkes in the skillet leaving enough space between each to brown well. When the bottoms have browned (about 3 minutes) flip over and continue to cook for another 3 minutes or so until dark, golden brown.

Note: This does get messy with all the shaping of the latkes, keep some dish towels within reach. I rinse my hands after I get each batch of latkes into the skillet, then wait for the flip.

I use my huge 14 inch stainless steel skillet for moments like these …

Transfer to an oven safe baking sheet with a cooling rack over it (the cooling rack will keep your latkes crispy in the oven). You will need to add more oil to the pan after a few batches. Let the added oil heat up before adding latkes to the skillet (once again check the oil with a small piece of onion).

Note: The cooling rack set over the baking sheet keeps them crispy while cooking in the oven.

Meanwhile, preheat your oven to 350 degrees Fahrenheit.

Continue the process until you have finished the mixture.

Almost there…promise it’s worth it.

With all your latkes on the baking sheet, bake in the oven for 10-15 minutes.

Serve Hot or Room Temperature (just as delicious) with traditional applesauce or even cranberry sauce since Thanksgiving and Chanukah are together this year! My kids love chunky applesauce …

These taste great even made up to 3 days in advance, kept in an airtight container. Preheat at 300 degrees F for 10-12 minutes before serving.

For making ahead/freezing: Cool completely on cooling rack, then put into a freezer safe airtight container with a layer of parchment or waxed paper between layers and freeze. When ready, defrost few hours before and bake for 10 minutes

Sweet Potato Latkes
 
Save Print
Jessica: From Jessica's Kitchen
Recipe type: Side Dish
Serves: makes 3 dozen
Ingredients
  • *You will need a large piece of cheesecloth to fit your bowl with an overhang
  • Ingredients:
  • 5 pounds sweet potatoes, peeled, cut in halves (If your using russet potatoes see my tip below)
  • 3 medium sweet onions
  • 4 whole eggs
  • ½ cup sweet rice flour, or regular rice flour
  • 1 tablespoon cornstarch
  • 3 tablespoons kosher salt
  • 2 teaspoons crushed black pepper
  • Grape Seed or Coconut Oil for frying
Preparation
  1. Place cheesecloth into a large bowl, set aside. Grate the onions in a food processor with the grate blade or grate by hand. Transfer to the cheesecloth lined bowl. Grate the sweet potatoes and transfer to the same bowl. Check through to see if there are any large pieces that did not grate and chop those by hand.
  2. Gather the cheesecloth and squeeze as much of the liquid as you can. Discard liquid and repeat. Once most of the liquid has been extracted then remove the cheesecloth.
  3. Add the eggs, kosher salt and pepper, combine. Then add the flour and cornstarch, toss to combine well. Set aside for 30 minutes.
  4. Add about ½ cup of oil to a large skillet set over medium high heat. Add a grated piece of onion to the skillet, it should sizzle immediately when the oil is ready for frying.
  5. Grab a handful of the mixture and squeeze it in your hands releasing as much liquid as possible to form a patty.
  6. Place latkes in the skillet leaving enough space between each to brown well. When the bottoms have browned (about 3 minutes) flip over and continue to cook for another 3 minutes or so until dark, golden brown.
  7. Transfer to an oven safe baking sheet with a cooling rack over it (the cooling rack will keep your latkes crispy in the oven). You will need to add more oil to the pan after a few batches. Let the added oil heat up before adding latkes to the skillet (once again check the oil with a small piece of onion).
  8. Note: The cooling rack set over the baking sheet keeps them crispy while cooking in the oven.
  9. Meanwhile, preheat your oven to 350 degrees Fahrenheit.
  10. Continue the process until you have finished the mixture.
  11. With all your latkes on the baking sheet, bake in the oven for 10-15 minutes.
  12. Serve Hot or Room Temperature (just as delicious) with traditional applesauce
3.5.3208

 

Don't miss a recipe! Subscribe here.

gluten free dairy free recipes
recipe image
Recipes
Gluten Free Sweet Potato Latkes
Published On
2013-11-21
Average Rating
51star1star1star1star1star Based on 1 Review(s)

Filed Under: entertaining, holiday, side dishes Tagged With: dairy-free, entertaining, gluten-free, holiday, side dishes, soy-free

« Pumpkin Pecan Streusel Cake
Oatmeal Cranberry Orange Glaze Holiday Cookies »

Comments

  1. Kelsey says

    September 30, 2014 at 4:01 pm

    Jessica! I just found these being the anxious, nervous way-ahead-of-time planner that I am, looking for gluten free Hannukah recipes now, and love that you made these latkes with SWEET potato. I'll def be doing these for my toddlers, but just curious, I know its only end of sept, but what will you be making for this coming Hannukah? And EVERYTHING is soy free, right? Thx - Kelsey Vereen "Kelseylovessnax"
    Reply
  2. Jen says

    October 13, 2014 at 8:39 pm

    My latkes always turn grey! Thanks for the tip. I want to try your recipe it looks way better than mine! Gorgeous pics!!
    Reply
  3. Ruth says

    November 1, 2014 at 9:37 am

    Your latkes look so tasty, and crispy. I will grate my onions first-great tip that I did not know all these years. Well done!
    Reply
  4. Anna says

    November 4, 2014 at 10:22 pm

    Great information and tips I will keep in mind for Hanukah
    Reply
  5. Diane says

    December 1, 2014 at 10:10 am

    My latkes always turn grey!! Great info Jessica. These looks deliciously non greasy!
    Reply
  6. Laurie says

    December 7, 2014 at 6:00 pm

    These latkes look ah-mazing!! Not greasy at all. Helpful info that I will keep in mind for Hanukah. Will you be making any other latkes? I see this is an old post and was hoping you will make one with potato :)
    Reply
    • Jessica says

      December 7, 2014 at 8:03 pm

      I won't be making potato but will be making latkes coming soon!
      Reply
  7. Melissa says

    December 10, 2014 at 10:31 pm

    That spatula is so cute :) Thank you for explaining the "art" of frying I will keep the notes right by my side as I get all messy frying these yum yums :)
    Reply
  8. Mackenzie Stauskas says

    December 11, 2014 at 11:03 am

    Jessica I really love that now we have two separate latke recipes, one vegan and this one more traditional. I plan on making both for a party my neighbor is having tomorrow with all the kids and Moms!! Some are vegan and will appreciate having both, which I Know will be great. I cannot wait!!
    Reply
    • Jessica says

      December 11, 2014 at 12:50 pm

      What a nice thing to do Mackenzie, I love how thoughtful you are! :)
      Reply
  9. Laura I. says

    December 23, 2014 at 9:33 am

    Just made these latkes and some regular potato ones just have to comment how terrific your recipe is. My regular potato ones were not grey for the first time, great tip! I wish I found your blog earlier in the week before my last grey batch of latkes. Your recipes look wonderful and look forward to trying more of them soon.
    Reply
    • Jessica says

      December 23, 2014 at 11:15 am

      Thank you Laura for the kind words. Bye bye grey latkes :)
      Reply
  10. Marcy says

    November 18, 2015 at 9:57 pm

    Do you have a suggestion for an egg substitute?
    Reply
    • Jessica says

      November 19, 2015 at 9:48 pm

      The liquid from canned chickpeas and vegan gelatin works well. One tsp gelatin powder per cup of liquid...let it sit for 30 minutes before using. I make my egg free son his latkes this way and egg for the rest of the family...enjoy!
      Reply
  11. Rebekkah says

    December 5, 2015 at 8:34 pm

    Wanted to say thank you for your latke tips and recipe! Mine came out crispy as ever!! I think I like sweet potato more than potato. YUM.
    Reply
    • Jessica says

      December 5, 2015 at 9:29 pm

      Yay! There's nothing like crispy latkes; Happy Chanukah!
      Reply
  12. Christine says

    December 8, 2015 at 8:50 am

    This looks delicious and I want to make them but I don't have a candy thermometer how can I determine if the oil is hot enough? Also is the cheesecloth really necessary?
    Reply
    • Jessica says

      December 9, 2015 at 7:02 pm

      When the oil looks like it's a little shinier and thinner than when cold throw a crumb of bread into the oil, if it sizzles immediately and bounces to the side it's ready for frying. The cheesecloth is a necessary step to squeeze out as much liquid as possible (the key to crispy latkes). It's the easiest and quickest way of doing so. I use unbleached cheesecloth that's safe for food and chemical free, you can find them at health food stores and many supermarkets these days. Enjoy!
      Reply

Trackbacks

  1. Zucchini Parsnip Latkes - From Jessica's Kitchen says:
    December 8, 2014 at 7:32 pm
    […] popular fried foods are latkes and doughnuts. I always make sweet potato latkes (see here for recipe), but this year I thought to give zucchini and parsnip a try, without eggs. My first ever egg free […]
    Reply
  2. Chicken pot pie with Chanukah flair – From Jessica's Kitchen says:
    December 4, 2015 at 7:09 pm
    […] some more Chanukah inspiration, check out this sweet potato latke or zucchini parsnip one, these sugar cookies or olive oil cake I made last year and some of my […]
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

Follow From Jessica's Kitchen's board Gluten Free + Dairy Free Recipes (Sweet) on Pinterest.

Recent Posts

  • Apple Raisin Kugel (gluten free, dairy free, soy free, vegan)
  • Back to School Sandwich Inspiration (gluten free, dairy free, soy free, nut free)
  • Flourless Double Chocolate Muffins (dairy free, gluten free, soy free, paleo and vegan friendly)
  • Bagel Egg Kale Strata (gluten free, dairy free, soy free)
  • Asparagus Fennel Basil Soup (dairy free, gluten free, paleo, vegan friendly)

Categories

Also Seen in…

Elle Decor
FoodRhythms
Once a Month Meals
Gluten Free & More Magazine
Foodista
Daiya Foods
Yummly
Foodgawker
BRIT + CO
Delight Gluten Free

Food Advertising by logo
fromjessicaskitchen's Recipes, Reviews, Photos on United States Restaurant Guide

Copyright © 2023 · From Jessica's Kitchen · Privacy Policy