Vegan Sweet Potato Latkes

Vegan Sweet Potato Latkes

Vegan Sweet Potato Latkes

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A vegan take on a classic Hanukkah treat

Aquafaba, Potatoes, Sweet Potatoes,


  • potato - 1 whole
  • sweet potato - 1 whole
  • aquafaba (chickpea water) - 6 Tbsp. (90 mL)
  • flour - 1/2 cup (60 g)
  • salt - 1 tsp. (6 g)
  • oil (grapeseed, sunflower, canola) - 1 cup (236 mL)



  1. Peel your potatoes
  2. Cut them into golf-ball sized pieces
  3. Add a few cups at a time to your Vitamix container
  4. Turn to high and pulse 5-10 times


  1. Remove as much excess water as possible
  2. Pour into a bowl
  3. Add aquafaba, flour and salt


  1. Heat an inch of oil in a large pan
  2. Add a small packed disk of the potato mixture
  3. Allow to cook for 2-3 minutes
  4. Flip and cook for 1-2 more

If your latkes are falling apart:

  • Try adding more aquafaba to your mixture
  • Pack your latkes tighter
  • Heat your oil more
  • Add more flour to your mixture

Useful tips for Vegan Sweet Potato Latkes

You can use any latke recipe and just substitute 3 Tbsp (45 mL) of aquafaba for every egg.

Does your chickpea water look too runny to resemble an egg? Put it in a pot and boil off some liquid.

You can hand-shred your potatoes if you’re a purist. Otherwise you can do a wet chop in your Vitamix. We got a great consistency (and saved our knuckles) by using this method.

The trick with latkes is to get the potatoes as dry as possible before adding the "eggs" and flour. We used the filtration bag that came with our Vitamix.

A sweet potato latke up close in my finger tips.

Fry your latkes until they are just golden brown and put them on paper towel to soak up some oil.

Sweet potato latkes plain.

Serve them with "sour cream" and a little green garnish.

Sweet potato latkes with sour cream on top.

Or with homemade apple sauce.

Or if you're feeling sassy, both!

Sweet potato latkes with sour cream and apple sauce on top.