Make Sweet Potato Latkes (Potato Pancakes) the Paleo Way for Hanukkah

December 9th, 2020

“My greatest joy is a giant pan of sizzling latkes,” says Thrive Market Senior Editor Laura Levin. That’s in spite of the fact that cooking up a batch of potato pancakes—one of the most well-known and loved Jewish dishes, traditionally served during Hanukkah—tends to leave its mark. “Your entire house and everything you own will smell like greasy fried potatoes,” she adds, “…and you will be so happy about it.”

Our easy sweet potato latkes get a vibrant boost with orange sweet potatoes stepping in for the regular russets (and offering a helping of the antioxidant beta-carotene). Coconut flour keeps these potato pancakes paleo, while grated apple brings a touch of natural sweetness. You can skip the sour cream if you’re strictly paleo, but the apple sauce is a must—and keep it chilled. “There’s something magical about a very hot latke dipped in ice-cold apple sauce,” Levin adds. Holiday spirit, indeed.

How to Make Latkes

Yield: 24 latkes
Active Time: 30 minutes
Total Time: 40 minutes


2 medium sweet potatoes, peeled and grated (about 2 pounds)
1 large onion, grated
1 apple, cored, peeled, and grated
4 eggs
3 tablespoons Thrive Market Organic Coconut Flour or Paleo Flour
Pinch Thrive Market Organic Ground Nutmeg
Sea salt and freshly ground black pepper
Thrive Market Organic Virgin Coconut Oil, for cooking

For serving:
Thrive Market Organic Apple Sauce
Sour cream (optional)
Scallions, sliced on the bias


Mix grated sweet potatoes, onion, and apple together in a large bowl. Crack in your eggs, then add coconut flour, nutmeg, salt, and pepper. Stir to combine.

Heat a skillet over medium heat and add a spoonful of coconut oil. Allow the oil to melt and coat the pan. Working in batches, drop small scoops of batter onto the hot skillet. Press down gently to form small pancakes, about 3 inches across.

Cook for 3–5 minutes on each side or until the latkes are golden brown and crispy. Repeat with the rest of the batter, adding more coconut oil when necessary to keep from sticking. If your batter seems too loose and your latkes aren’t staying together, add a bit more of your flour.

Serve latkes with cold applesauce, sour cream, and a sprinkle of sliced scallions as desired.

Recipe by: Merce Muse

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Kirby StirlandKirby Stirland is a writer, editor, and New York transplant living in Los Angeles.

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