Orange and purple sweet potatoes up the nutritional value of this traditional potato pancake.

By Jennie Miremadi, MS, CNS, LDN
Photo: Valorie Darling

Hanukkah has finally arrived and, along with it, everyone's favorite way to eat potatoes-latkes. This traditional Hanukkah dish is essentially a pancake made from shredded potatoes and fried in oil. It's often served with sour cream and applesauce. (BTW, you should totally celebrate Hanukkah with eight lazy nights of self-care.)

I was inspired to put a healthy spin on this time-honored dish by making them with orange and purple sweet potatoes for a colorful, nutritional twist and baking them with extra-virgin olive oil. Packed with phytonutrients, vitamins, minerals, and fiber, these yummy little sweet potato pancakes are so much fun to eat. Plus, you can feel better going back for seconds or thirds (because you inevitably will). I recommend serving them with unsweetened applesauce and a coconut- or almond-based Greek-style yogurt. (P.S. Betcha didn't know that latkes make a solid pre-workout snack.)

Multicolored Sweet Potato Latkes

Makes approximately 15 latkes


  • 2 cups peeled and shredded orange sweet potato
  • 2 cups peeled and shredded purple sweet potato
  • 1 cup grated yellow onion
  • 4 cups water, boiling
  • 1 egg, beaten
  • 1 teaspoon Himalayan pink salt
  • Ground, black pepper
  • 1/4 cup arrowroot flour
  • Non-aerosol 100% extra-virgin olive oil spray
  • Coconut- or almond-based Greek-style yogurt (optional)
  • Applesauce (optional)
  • Green onions, chopped (optional)


  1. Preheat oven to 375°F.
  2. Combine both sweet potatoes and onion in colander and place over sink.
  3. Boil water, and pour slowly over sweet potato mixture. Let sweet potato mixture drain, and allow to cool enough so you can easily touch it.
  4. Working in batches, place sweet potato mixture in towel, wring to remove liquid, and place in large bowl. Once finished, set sweet potato mixture aside.
  5. In separate bowl, whisk egg and salt, and sprinkle with pepper.
  6. Pour egg over sweet potato mixture, and stir until thoroughly combined.
  7. Sprinkle arrowroot flour over sweet potato mixture, and mix until well combined. Mixture should be moist, but not wet. If too wet, add more arrowroot flour.
  8. Divide sweet potato mixture into 2 tablespoon-size mounds, and flatten into pancakes on a baking sheet that's been lined with aluminum foil and prepared with olive oil spray.
  9. Spray top of sweet potato mounds with olive oil. Bake for approximately 30 to 35 minutes, or until lightly golden.
  10. Serve with a coconut- or almond-based Greek-style yogurt and applesauce, and sprinkle with green onions, if desired.

Recipe adapted from Melissa d'Arabian's Smoky Sweet-Potato Latkes


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