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Home Recipes Main Dishes Meatless
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Sweet Potato Latkes + Fig Jam

45
GF Gluten-Free DF Dairy-Free VG Vegetarian NF Nut-Free
by: Lindsay Grimes
December 8, 2015 (Updated: December 7, 2021)
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Sweet Potato Pancakes + Fig Jam
Sweet Potato Latkes + Fig Jam make for a delicious appetizer for your Hanukkah and holiday celebrations! Spiralize the potatoes for extra fun!

Sweet potato latkes are such a fun alternative to your traditional potato latke!

It’s December. The stockings are hung. The cards are ordered. The carols are on repeat. And, apparently I’m the pickiest tree buyer ever because, well, we don’t have one yet even though we’ve gone a couple of times to pick one out. This girl’s got standards.

Last year I came up with some yummy Carrot Zucchini Fritters for the holiday season. Whether it’s frying up some latke appetizers for holiday parties, or serving them for your Hanukkah dinner, everyone loves a good potato pancake.

Me? I like to get creative with what I put in them and what I put on them. I’m looking at you, fig jam!

These spiralized sweet potato latkes are super simple and honestly, the prettiest, most delicious, most creative, most awesome potato pancake you’ll ever eat.

Personally I think latkes can be eaten any time of day. Smash an avocado and pop a fried egg on top. Best brekkie ever. Need a snack? Latke me! Epic holiday dinner? Latkes are always welcome at my table.

What are latkes?

A latke is a type of potato pancake or fritter in Jewish cuisine that is traditionally prepared to celebrate Hanukkah. I got this straight from wiki 🙂

  • Sweet Potato Pancakes + Fig Jam
  • Sweet Potato Pancakes + Fig Jam
  • Sweet Potato Pancakes + Fig Jam

Sweet Potato Latkes Ingredients

  • sweet potato
  • shallot
  • eggs
  • salt & pepper
  • refined coconut oil
  • sour cream & fig jam, for serving

How to Make Sweet Potato Pancakes with Fig Jam:

Prep your potatoes.

Chop your shallot and spiralize your sweet potato. I like to keep the skin on my sweet potato. It gives it a heartier and more rustic feel. Or maybe I’m just lazy? If you prefer, you and peel and then spiralize your sweet potato. If you don’t have a spiralizer, you can definitely use the traditional method and shred the potatoes!

Make your latke mixture

In a bowl, combine the shallot, sweet potato, eggs, pepper, and salt. Set aside in the fridge for about 30 minutes. 

Fry the latkes

Place the coconut oil in a pan. Turn it on high until the oil is melted and hot. Turn the heat down to medium.

Grab a handful of spiralized potato mixture. I used kitchen scissors to cut off some potato strands when I have enough in my hand.

Form a ball, packing it tight. Place the ball into the oil and allow to sit for about a minute. Then, with the back of your spatula, press the ball down into a patty.

Cook for another minute, or two, then flip. Cook the other side for two minutes and then remove to a plate lined with a paper towel.

Repeat this process until your mixture is used up. I did three batches, making 6 patties total. I suggest only putting 2-3 patties in the pan at a time.

Enjoy!

Top your sweet potato latkes with a dollop of sour scream and fig jam. I got all fancy and put a rosemary sprig on top because, why not?

Sweet Potato Pancakes + Fig Jam

How to Store Leftover Sweet Potato Latkes

In the fridge. Leftovers are best stored in an airtight container in the fridge for about one week. Personally I like to reheat them on a baking sheet in the oven because it allows the edges to crisp up and resemble that fried crisp.

In the freezer. You can also place a piece of parchment paper between each latke and place them in an airtight container in the freezer for two months. Defrost in the fridge overnight and then reheat on a baking sheet in the oven until warmed through.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian NF Nut-Free

Sweet Potato Pancakes with Fig Jam

You’ll love these easy to make spiralized Sweet Potato Pancakes + Fig Jam! They make for the perfect appetizer or delicious holiday latkes!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 35Cook: 10Total: 45
Print recipe Rate recipe Pin Save recipe
Servings: 6 1x

Ingredients

  • 1 sweet potato, spiralized with blade C
  • 1 shallot, chopped
  • 2 eggs
  • 1/4 t. black pepper
  • 1/2 t. sea salt
  • 2 T. coconut oil
  • sour cream, for serving
  • fig jam, for serving

Instructions

  1. In a bowl, combine the shallot, sweet potato, eggs, pepper, and salt. Set aside in the fridge for about 30 minutes.
  2. Place the coconut oil in a frying pan. Turn it on high until the oil is melted and hot. Turn the heat down to medium.
  3. Grab a handful of spiralized potato mixture. I used kitchen scissors to cut off some potato strands when I have enough in my hand.
  4. Form a tightly packed ball.
  5. Place the ball into the oil and allow to sit for about a minute. Then, with the back of your spatula, press the ball down into a patty. Cook for another minute, or two, then flip. Cook the other side for two minutes and then remove to a plate lined with a paper towel.
  6. Repeat this process until your mixture is used up. I did three batches, making 6 patties total. I suggest only putting 2-3 patties in the pan at a time.
  7. Top your potato pancakes with a dollop of sour scream and fig jam. I got all fancy and put a rosemary sprig on top.
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  1. AvatarCarla says

    Posted on 12/9/15 at 6:37 am

    The question becomes: can I master these by Saturday night? I need to bring three dozen to an event 🙂

    Reply
  2. Natalie Bernacchi says

    Posted on 12/9/15 at 10:17 am

    So fancy and soooo pretty! I bet they are delish! I love me some pancakes, so I’ll have to try these 🙂

    Reply
  3. Christine @ Love, Life, Surf says

    Posted on 12/9/15 at 11:52 am

    These look amazing! I’m so excited that we finally got a spiralizer. Can’t wait to try these!

    Reply

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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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