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These vegan sweet potato latkes bring all the crunchy, lacy edges of the classic, but with a caramelized, tender inside and just the right touch of natural sweetness. Slammin' for brunch, Hanukkah, or anytime you're in the mood for crispy sweet potato perfection. Easy to make, easier to eat, and ready in under 30 minutes.
Recipe tips tailored to what matters most to you:
Swap the ⅓ cup of matzo meal for chickpea flour or a gluten-free all-purpose blend. They still come out crisp, and that's the only gluten in the darn recipe.
Fry the whole batch at once and reheat later, that's the real time saver. The air fryer at 375°F (190°C) for 5 to 7 minutes brings them right back to crisp.
Sweet potatoes are cheap in the fall. Cornstarch subs straight in for the potato starch, and arrowroot or tapioca work just as well if that's what you've got.
Bake them at 400°F (200°C) for 20-25 minutes, flipping halfway, instead of frying. They won't be as crisp, but you skip the ½ cup of oil entirely.
Cardamom and cloves are the least likely things in your cabinet (I mean, they aren't THAT far out though). Cinnamon's marked optional too, so run it plain and savory if warm spices aren't your thing.
Keep your cooking temperature steady at medium heat. Too hot, and you'll end up with burnt outsides and raw insides; too cool, and your latkes will be greasy.
Fry only a few latkes at a time, giving them space to breathe. Overcrowding drops the oil temperature and leads to soggy, oil-logged latkes.
Let latkes drain on a wire rack, not paper towels, trapped steam makes the undersides soggy. The rack keeps airflow moving, so they stay firm and crisp.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Traditional potato latkes are a Hanukkah essential, fried in oil to celebrate the miracle of the holiday. But listen-there's no rule that says they have to be plain. Maybe you want something a little more nutritious than classic vegan potato latkes, but not nearly as wild as zucchini latkes that might lean a little too keto-friendly and make you roll your eyes and think about Tevye singing about tradition… And for that same reason, you want nothing quite as hyper-flavorful as bakwan sayur or onion bhaji either.
Sweet potato latkes hit that sweet spot (geddit?). Sweet potatoes have been part of Jewish cooking for centuries (think tzimmes), and when shredded, crisped up, and lightly seasoned, they turn into crispy, golden perfection. A little matzo meal and potato starch keep them sturdy, while a pinch of spices bring a subtle warmth that plays ridiculously well with the crunchy edges.
So, are you team applesauce or team vegan sour cream? Or maybe a little cinnamon and maple syrup situation? However you stack them, these easy vegan latkes are a certified crispy, golden win. Let's do this!
Tried this vegan sweet potato latke recipe and it's crispy on the outside, tender and sweet on the inside. Perfect for brunch or anytime you want something quick and delicious!
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🥰 Why you'll adore this vegan sweet potato latke recipe
Tested and Approved Worldwide: Like all my vegan recipes, after fine-tuning this one, I shared it with a team of hundreds of testers who made it in different kitchens, with different equipment, and still got flawless results. So, you can bet it's foolproof.
🔥 Fried or Air-Fried? Your Call: Whether you're going for that classic pan-fried crispiness or a lighter air-fried version, these eggless latkes deliver all the crunch with none of the greasy regret.
🛒 Easy-to-Find Ingredients: No obscure or specialty ingredients needed-just sweet potatoes, onions, and a few pantry staples. If you've got a grocery store nearby, you've got everything you need.
✊ Vegan AF & GF: Like all of my vegan Jewish recipes, this one's got no eggs. No dairy. No cholesterol. And laughably little fuss.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🍠 Ingredients for vegan sweet potato latkes
Sweet Potatoes
Sweet potatoes bring natural sweetness and a deep orange color to these latkes. They crisp up perfectly on the outside, while staying soft and tender on the inside.
If you end up with extra, there's plenty of yummy ways to use them up. Turn them into vegan sweet potato muffins for breakfast, candied yams or vegan sweet potato casserole for a side, or kolak biji, a sweet potato breakfast my younger daughter Ozlem fell in love with during our time in Indonesia.
Matzo Meal
Matzo meal, made from ground unleavened matzo, does double duty here-it helps hold everything together while giving those edges a golden crisp. I keep a bunch on hand year round to make my older daughter her nearly-weekly bowl of vegan matzo ball soup. Got extra? Rock out some vegan matzo meal pancakes for an easy, nostalgic breakfast.
Potato Starch
Sweet potatoes don't pack as much natural starch as regular spuds, which is why we add a fair amount of potato starch here-it helps bind 'em in ways that eggs would otherwise do. Potato starch also absorbs excess moisture, keeping these latkes crispy outside and sturdy inside. It's a go-to gluten free thickener in everything from tofu karaage to vegan flourless chocolate cake, thanks to its neutral flavor. No potato starch? Arrowroot, cornstarch, or tapioca starch are all happy substitutes.
Cooking oils
Canola and sunflower oil have high smoke points, making them perfect for frying latkes without overpowering the sweet potatoes' natural flavor. Avocado or grapeseed oil also work well for frying.
For air frying, a light mist of oil keeps latkes crispy. Olive oil adds flavor (just make sure to use the non-extra virgin variety), while neutral sprays like avocado or coconut oil keep things light. No spray? Just brush a thin layer of oil before air frying.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make vegan sweet potato latkes
Ready to nail these sweet potato pancakes on your first try? Follow these step-by-step instructions, complete with helpful tips and foolproof photos. Need the easy-to-print recipe card? Scroll to the bottom of this page.
Step One
Shred Zeppelin:
Grate the sweet potatoes and onion using a box grater or a food processor with a grating attachment.
Step Two
Juice Springsteen:
Transfer them to a colander set over a large mixing bowl, then firmly press and squeeze to extract as much liquid as possible.
Step Three
Sedimentally Yours:
Let the collected liquid sit undisturbed for 5-6 minutes until the starch settles at the bottom. Carefully pour off the excess water, leaving the starchy sediment behind in the bowl.
Step Four
Pulp Fiction:
Working in batches, pulse the grated sweet potatoes and onions in a food processor a few times until the pieces are smaller but not fully puréed.
Step Five
Matzo Matzo Man:
Return the processed latke mixture to the bowl with the starch, then add the matzo meal, cinnamon, cloves, cardamom, salt, and black pepper. Stir well until everything is evenly combined.
It takes a few minutes for the matzo meal to absorb the remaining moisture from the sweet potatoes. Give it a short rest before frying, and the latke mash will thicken just a little.
Step Six
Fry-umph of Flavor:
To fry, warm the canola or sunflower oil in a large skillet over medium heat until shimmering. Scoop about ¼ cup of the mixture per latke, shape into rough patties, and place them in the hot oil. Cook for 3-4 minutes per side over medium heat until golden and crisp. Transfer to a wire rack set over a baking sheet to drain excess oil. If making multiple batches, keep the finished latkes warm in an oven set to 250°F (120°C) while frying the rest.
Unlike potato-based latkes, these ones have a slighter higher chance of falling apart. For that reason, I like to form these and compress them a little by hand before cooking, rather than leaving them to have super-shaggy crispy edges.
Step Seven (Air Frying Option)
Air Bud- World Pup:
For air-frying, preheat the air fryer to 375°F (190°C). Lightly coat the air fryer basket with cooking spray or a thin layer of olive oil. Shape the mixture into small patties and arrange them in a single layer. Lightly spray or brush the tops with oil, then cook for 10-12 minutes at 375°F (190°C), flipping halfway through, until crispy on the outside and cooked through inside.
Depending on the style of your air fryer, you may want to cut small squares of parchment paper to place down, lightly oiled under each latke to prevent them from making a mess of your basket.
Step Eight
Tater to the People:
Serve piping hot with your choice of toppings.
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💡 Serving Ideas
Serving these sweet potato latkes? Let's make it a proper feast.
Start with a bowl of Ukrainian-style vegan borscht or vegan chicken noodle soup, and NEVER serve a Hanukkah meal with out some darned vegan sufganiyot unless you really want to see Hanukkah Harry pissed.
Serving em on Passover? You know you'll need to rock out some charoset for your seder plate.
If you're making this for a special occasion, or just a killer brunch, don't skip the Jewish baked goods like vegan challah (or round challah with pomegranate and apple if it's Rosh Hashanah time).
Go ahead and grab a slice of vegan chocolate babka, vegan cinnamon babka, or a decadent piece of flourless chocolate cake. You'll be glad you did.
👉 Top tips
- Mind the Heat: Keep your cooking temperature steady at medium heat. Too hot, and you'll end up with burnt outsides and raw insides; too cool, and your latkes will be greasy instead of crispy.
- Don't Crowd the Pan: Fry only a few latkes at a time, giving them space to breathe. Overcrowding drops the oil temperature and leads to soggy, oil-logged latkes.
- Keep 'Em Warm: If you're making a big batch, keep the cooked latkes warm in a 200°F (95°C) oven on a wire rack over a baking sheet. This setup prevents them from getting soggy and ensures they stay crisp until serving.
- Air Dry: Let latkes drain on a wire rack, not paper towels-trapped steam makes the undersides soggy. The rack keeps airflow moving, so they stay firm and crisp.
🤷♀️ Recipe FAQs
Sure thing! Baking is a great alternative if you want to cut down on the oil. Just preheat your oven to 400°F (200°C), line a baking sheet with parchment paper, and place the formed latke patties on there. Lightly brush them with oil and bake for about 20-25 minutes, flipping halfway through, until they're golden brown and crispy. They won't be as crisp as the fried version, but they'll still be delicious.
You betcha! Just swap out the regular matzo meal or flour with gluten-free alternatives like chickpea flour or your favorite gluten-free all-purpose flour blend. This keeps everything plant-based and gluten-free, and they still come out crisp and lovely.
First of all, kudos for having leftovers. Now, here's how to keep them crispy and delicious:
❄️ Refrigerating:
Place fully cooled latkes in a single layer in an airtight container, separating layers with parchment paper to prevent sticking. Store in the refrigerator for up to four days.
🍳 Stovetop Reheating:
Heat a skillet over medium heat with a small amount of oil. Place latkes in the pan and cook for three to four minutes on each side over medium heat until they are crispy and heated through.
🔥 Oven Reheating:
Preheat the oven to 375°F (about 190°C). Arrange latkes in a single layer on a baking sheet and bake for ten to fifteen minutes until they are hot and crispy. If reheating from frozen, add an extra five minutes.
🍽️ Air Fryer Reheating:
Preheat the air fryer to 375°F (190°C). Arrange the latkes in a single layer in the basket, making sure they aren't overlapping. Air fry for five to seven minutes, flipping halfway through, until they are hot and crispy. If reheating from frozen, add an extra two to three minutes.
✌️ More vegan Jewish Bangers to love:
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Vegan Sweet Potato Latkes Recipe
Equipment
Ingredients
- 5 medium-size sweet potatoes peeled (2 lbs.)
- 1 large onion peeled and quartered
- ⅓ cup matzo meal
- ¼ cup potato starch
- ½ teaspoon cinnamon optional
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- 1 ¼ teaspoons salt or to taste
- ½ teaspoon ground black pepper
For frying:
- ½ cup canola oil or sunflower oil
For Air Frying:
- Cooking spray or olive oil
Instructions
- Grate the sweet potatoes and onion using a food processor or box grater.
- Transfer the mixture to a colander over a large bowl, and firmly squeeze the shredded veggies for a couple of minutes to press out as much water as possible.
- Let the water in the bowl settle for 5-6 minutes until the starch accumulates at the bottom of the bowl. Carefully discard the water, but keep the sediment of starch which has settled at the bottom of the bowl.
- In batches, pulse the shredded sweet potatoes and onions a few times in a food processor. You aren't looking to fully puree the mixture. Just break it up into smaller fragments.
- Add the matzo meal, cinnamon (if using), salt, black pepper, and potato mixture back into the bowl with the starch. Stir until well combined.
- For frying, heat canola or sunflower oil in a large skillet over medium heat. Once the oil is hot, scoop approximately ¼ cup of the mixture for each latke and flatten slightly, but leave the edges shaggy and messy. Fry for 3-4 minutes on each side, or until golden brown and crispy. Transfer the latkes to a wire rack suspended over a baking sheet to drain excess oil. Repeat with the remaining mixture, adding more oil as needed. If you are cooking a large batch, you can keep the wire rack and baking pan in an oven set to 250°F (120°C) to keep them warm while cooking the remaining batches.
- For air frying, preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray or brush with olive oil. Form the sweet potato mixture into small patties and place them in the basket in a single layer. Lightly spray or brush the tops with oil. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy on the outside, but cooked through internally.
- Serve warm with your preferred toppings.
Notes
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Linda says
So tasty-good, especially when made fresh! They can be reheated easily in an air fryer for lasting deliciousness.
Reshyll says
Tried this vegan sweet potato latke recipe and it’s crispy on the outside, tender and sweet on the inside. Perfect for brunch or anytime you want something quick and delicious!
Shoshana Cooper says
These are very tasty, but the yield noted must have been based on giant-sized latkes. Since it was way more than two people could eat and I was pressed for time, I used most of the sweet potato mixture for a kugel. Yum! I would also note that vegan yogurt goes quite well with this, with or without apple sauce.