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Spiralized Sweet Potato Latkes

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Spiralized Sweet Potato Latkes are a light, modern twist on the traditional potato pancake. Made with just a few ingredients and pan-fried in minimal oil, they’re crispy on the outside, tender inside, and naturally gluten-free thanks to the use of sweet potatoes and no flour.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings (about 12 latkes)
  • Category: Side Dish
  • Method: Pan-Frying
  • Cuisine: Jewish-Inspired
  • Diet: Gluten Free

Ingredients

  • 1 large sweet potato (about 11 oz), peeled
  • 1/2 cup finely chopped scallions
  • 2 large eggs, beaten
  • 4 garlic cloves, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons olive oil, divided

Instructions

  1. Cut the peeled sweet potato in half to fit into your spiralizer. Spiralize using the small noodle blade, then cut the strands into approximately 5-inch pieces.
  2. In a large bowl, combine the spiralized sweet potato, scallions, eggs, garlic, salt, and pepper. Mix well until evenly combined.
  3. Heat 1 teaspoon of olive oil in a nonstick skillet over medium-low heat.
  4. Scoop about 1/3 cup of the mixture into the skillet and press lightly into a pancake shape. Repeat to fit up to 4 latkes in the pan.
  5. Cook for about 3 minutes, or until the bottoms are golden brown. Flip, press gently, and cook another 3 minutes.
  6. Repeat with remaining mixture, adding 1 teaspoon of oil per new batch.
  7. Serve immediately while hot for best texture and flavor.

Notes

  • Add smoked paprika or cumin for extra flavor.
  • Finely chopped herbs like parsley or cilantro add freshness.
  • Squeeze moisture from the sweet potatoes for crispier latkes.
  • Grated sweet potato can be used if you don’t have a spiralizer.

Nutrition

Find it online: https://savorymomskitchen.com/spiralized-sweet-potato-latkes/