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Bonnie's sweet potato latkes

When my kids were little all they wanted to eat at Hanukkah were regular potato latkes. They completely rejected my more unusual latke varieties but when they tasted these, they reluctantly had to admit they were good too and now we have to have both!

*You can grate the potatoes by hand on the coarse side of a box grater (the one you would use for grating Cheddar cheese) or you can use a food processor  using a similar size grater disc.



  • 2 eggs
  • 1/2 teaspoon chipotle sauce or puree (or preferred hot sauce), optional
  • 2 green onions, finely chopped
  • 4 tablespoons chopped fresh cilantro (or parsley)
  • 1/3 cup all-purpose flour (or gluten-free flour)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cumin, optional
  • 1-1/4 lbs sweet potatoes, trimmed and peeled, grated (about 1 lb after peeling, grating and squeezing out liquid, about 3 1/2 to 4 cups)*
  • 1/4 cup vegetable oil + more as necessary


  • Sour cream, yogurt, Greek yogurt or labne
  • Tahini or tahini sauce
  • Guacamole


  1. Beat eggs together in a large bowl with chipotle sauce, green onions and cilantro. In another bowl combine flour, salt, baking powder and cumin.
  2. Between your hands, a handful at a time, squeeze out as much liquid from sweet potatoes as you can. Some sweet potatoes have hardly any water and some have lots so don't worry. As you squeeze them add to bowl of egg mixture. Stir in and then add the flour mixture. Mix together well. 
  3. Heat oil in a large skillet. Drop batter by heaping tablespoons into pan and flatten a little with the back of the spoon. Cook two to three minutes per side until browned and crisp. Add more oil between batches if necessary. Drain on a sheet pan lined with paper towels. 

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