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Sweet and Savory Mini Latkes

April 05, 2021


For the Sweet and Savory Mini Latkes

  • 1large sweet potato (or yam), peeled and then coarsely grated
  • 1parsnip, peeled and coarsely grated
  • ¼cup all-purpose flour or gluten free all-purpose flour
  • ¼teaspoon baking soda
  • ½teaspoon sea salt
  • ¼teaspoon black pepper
  • 3tablespoons cooked sweet potato (or yam)
  • 1tablespoons low fat non-dairy milk or water
  • Cooking oil spray
  • Large mixing bowl
  • Baking sheet
  • Parchment paper

Tofu Sour Cream

  • 1cup silken tofu
  • 1-2teaspoons lemon juice
  • ¼teaspoon sea salt
  • 2tablespoons minced fresh chives
  • Food processor or blender


  • 6cups apple, cored, peeled & diced 1 cup apple juice
  • 1teaspoon sea salt
  • ½⁄2 cup raw sugar or maple syrup
  • 1teaspoon cinnamon
  • 4quart saucepan
  • Potato masher (or food processor)
Yield: Serves 4-6


To make the Sweet and Savory Mini Latkes

  • Step 1

    Boil a small sweet potato or yam and mash with fork and set aside.

  • Step 2

    Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  • Step 3

    In a large mixing bowl, place grated raw sweet potato and parsnip. Add flour, baking soda, sea salt, and black pepper and three tablespoons of the mashed sweet potato. Stir to combine. Add the non-dairy milk or water.

  • Step 4

    Line the baking sheet with parchment paper. Spray baking sheet lightly with cooking oil spray (so the latkes don’t stick). Scoop up a rounded tablespoon of the latke mixture and form it into a ball with your hands. Flatten slightly to create a little patty. Place on baking sheet lined with parchment paper.

  • Step 5

    Repeat with remaining mixture.

  • Step 6

    Bake for 25 minutes, or until golden on one side. Flip the latkes gently. Bake for another 15 minutes, or until golden brown.

  • Step 7

    Serve warm, topped with either tofu sour “cream” and chives or applesauce

Tofu Sour Cream

  • Step 1

    Place all ingredients in a food processor (or blender), blend until smooth. Stir in the chives.

  • Step 2

    Store in the refrigerator in a covered container until ready to use.


  • Step 1

    Place all ingredients in a 4-quart saucepan. Bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, for 25 minutes, or until the apples are very soft.

  • Step 2

    Mash apples with a potato masher for a chunky texture, or purée them to desired consistency in a food processor.

  • Recipe courtesy of Jewish Food Hero