Sweet Potato Latkes


In our house, everything is more fun when it's a holiday. The entire time we were making these sweet potato pancakes, it felt 
like Hanukkah. Potato pancakes or latkes as they are also known, 
are most commonly eaten in the fall during the Jewish holiday of Hanukkah. Although it's 
the middle of July and grossly hot outside, the sweet potatoes at this week's farmer's market were incredible and I couldn't help wanting to 
make something with them.
I decided to pump up the nutritional value in my version by making them with 
sweet potatoes. It's amazing how delicious the natural sweetness from the potato 
and the savory flavors from the onion and garlic marry into such a delectable 
treat. Kenya was digging them in a big and bad way.
Whenever I hand 
him something whole, especially like these big, crunchy circles he 
looks like he's hit the food jack pot. 
For your little ones who are getting into dipping, I added apple sauce 
which no latke should ever go without!

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Sweet Potato Latkes (Make 20 Toddler Pancakes)

Prep Time: 2 mins Cook Time: 10 mins

nut free


  • 1 large sweet potato, peeled and grated
  • 2 tablespoons whole wheat flour
  • 2 eggs, beaten
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • canola or vegetable oil, for pan searing
  • apple sauce


1. Place the first 5 ingredients in a bowl and throughly combine.

2. Place a large saute pan or griddle over medium heat.

3. Heat 3-4 Tbsp of oil, or enough to coat the bottom of the pan, in the saute pan for 30 seconds.

4. Add a heaping tablespoon of the sweet potato mixture to the pan. Pat down the mixture with the back of a fork and form into a thin, circular patty (you don’t want them to be thick or they won’t cook through).

5. Cook for 5 minutes or until they begin to turn golden. Flip them over.

6. Continue to cook for 5 more minutes or until the bottom is golden.

7. Place the patties on a paper towel lined plate and repeat with remaining sweet potato mixture.

8. Cool patties and serve.

*Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into a oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.