Gluten-Free Sweet Potato Latkes Recipe

Crisply fried latkes take a cue from Thanksgivukkah, combining sweet potatoes, Granny Smith apple, and onion. Elizabeth Barbone

Filled with onion and black pepper, these latkes showcase the savory side of sweet potatoes. If you prefer your sweet potatoes a little sweeter, add one peeled, grated Granny Smith apple to the mixture.

To ensure crispy latkes, fry no more than three latkes at a time. This ensures that oil doesn't get cold. Cold oil equals greasy latkes!

Recipe Facts

Active: 45 mins
Total: 45 mins
Serves: 4 servings

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  • 1 medium onion, peeled
  • 1 pound sweet potatoes, peeled (about two large sweet potatoes)
  • 1/2 cup white rice flour
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 large eggs, beaten
  • Vegetable oil, for frying
  • Sour cream and applesauce for serving


  1. Preheat the oven to 200 °F. Grate onion and sweet potatoes using a food processor fitted with a medium grate, or on the large holes of a box grater. Combine in a medium bowl.

  2. Place half of the onion and potato mixture on a clean kitchen towel. Roll the towel around the mixture and wring the towel to draw out excess moisture. Unroll the towel and transfer the mixture to a large bowl. Repeat with the remaining onion and potatoes

  3. In a small bowl, whisk together the white rice flour, salt, and pepper. Add to the potato mixture and stir to combine. Add the eggs and stir to combine. Line a rimmed baking sheet with several layers of paper towels and set it near the stove but safely away from the burner. Heat 1/4 inch of oil in an 8-inch cast-iron skillet over medium-high heat until shimmering.

  4. Working in batches, drop the potato mixture into the hot oil by scant 1/4-cups. (The mixture should sizzle when it hits the oil.) Using two forks, flatten each latke a little in the pan. (You almost “pull” the latkes apart to flatten.)

  5. Fry until deep golden brown, 2 to 3 minutes. Flip with a pancake flipper or spatula and fry an additional 2 to 3 minutes. Transfer to a paper towel–lined baking sheet and keep warm in oven while you cook remaining latkes. Serve with sour cream and apple sauce.

Special equipment

8-inch cast iron skillet

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