Spiralized Sweet Potato Latkes (Vegan + Gluten-Free + Nut-Free)

This is my gluten-free, egg-free and healthier take on the traditional deep fried potato pancake recipe.  Here, I’m using sweet potatoes, one of my favorite powerhouse vegetables which offers immune boosting antioxidants, potassium and fiber while still being low in calories.  So let’s turn these babies into latkes for this Hanukkah season!

This recipe is so quick, simple and delicious – I know you will love it!  Instead of laboriously hand grating potatoes with a box grater or lugging out your heavy food processor and all the attachments, this recipe leverages the spiralizer which effortlessly turns sweet potatoes into latke-ready form.  In just ten seconds and a couple easy cranks of the spiralizer my sweet potato went from whole to thin noodles, perfect for latke making.  I used my spiralizer for prepping the shallot as well since it was already in use.  It is an easy tool to both use and clean and it produces the perfect sized noodles for latkes.


These crispy, flavorful latkes are my absolute favorite.  These are truly the best latkes I have ever had (sorry, mom!).  My husband and kids went crazy for them too – they were gone in a flash.  I’ll have to double the recipe the next time I make them!

I love how they are crispy and crunchy on the outside and soft and warm on the inside.  They get their amazing flavor from naturally sweet sweet potato, pungent shallot and garlic powder.  I use a bit of extra virgin olive oil for light pan frying which adds to the flavor profile making these highly addictive.  Traditional latke recipes use half an inch or more of oil for more of a deep fry effect.  I find all you need is to lightly coat the pan for the perfect golden brown sear.

Traditional latke recipes call for all-purpose flour or matzo meal.  To keep these gluten-free, I used a bit of arrowroot powder and they turned out extra crispy, just how I love them.  I also added garbanzo bean flour (chickpea flour) for added texture.

Traditional latke recipes also call for eggs.  Instead, I used flax eggs and they worked perfectly.  If you have never tried a flax egg before it might sound odd and intimidating but I promise it couldn’t be easier and more user-friendly.  Simply whisk together ground flaxseed and warm water.  Let that sit for a couple minutes until it gels.  Then add to your recipe like you would an egg.  I include the measurement ratio of flaxseed to water in the recipe below.

I’m excited to be partnering with the North Carolina Sweet Potato Commission (NCSPC) on this recipe.   The NCSPC has been supporting growers since 1961 and has maintained North Carolina as the number one sweet potato producing state in the United States since 1971.  Sweet potatoes are one of my favorite vegetables to incorporate into recipes whenever possible.  Their vibrant orange color lets you know you are getting all that immune boosting vitamin A (also helpful for vision and bone health).  They also offer dietary fiber and potassium and are high in vitamin C.  They are convenient and versatile and somehow serve as both a comfort food and health food all at once.

Compared to russet potatoes, sweet potatoes have similar calorie content but offer more fiber.  Plus, one medium sweet potato offers almost 700% of your daily recommend intake of vitamin A, while russets offer none.  Sweet potatoes offer almost double the amount of vitamin C as compared to russets.  (Source)

These latkes are best served right away.  However, you can make-ahead, cool, store in an airtight container in your refrigerator and reheat them the next day on the stovetop or in your oven.  This recipe makes ten latkes so if you are serving a larger crowd you will want to double the recipe for sure.

Whether you are celebrating Hanukkah or not, you will love this recipe.  I might just start eating latkes year-round.

This recipe is vegan, dairy-free, soy-free, refined sugar-free, nut-free, gluten-free and grain-free which makes them wonderful for serving a crowd with varied food allergies or food sensitivities.

If you give these latkes a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations!  Happy Hanukkah!

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Spiralized Sweet Potato Latkes (Vegan + Gluten-Free + Nut-Free)

  • Author: Elaine Gordon
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 10 latkes 1x


This easy and highly addictive recipe is perfect for Hanukkah or anytime you want an easy vegetable-based appetizer. For a fun-twist on the traditional latke recipe, I’m using sweet potatoes instead of russet potatoes. Your family will love this not-so-traditional sweet and spiralized spin on latkes.



  • 2 flax eggs (2 tablespoons ground flaxseed + 1/4 cup warm water)
  • 1 large sweet potato, peeled
  • 1 large shallot, skin removed
  • 1 tablespoon garbanzo bean flour (chickpea flour)
  • 1 tablespoon arrowroot powder (this helps them get nice, and crispy!)
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 46 tablespoons extra virgin olive oil for pan frying


  1. Prepare your flax egg. In a small measuring cup whisk together the ground flaxseed and water. Set aside and allow it to “gel” for at least 5 minutes while you prepare the latkes. You will add the flax egg at the very end. This will help to bind your latkes together.
  2. Spiralize the sweet potato. Cut off either end of your peeled sweet potato to make a flat surface. Place in your spiralizer and use the blade that produces the thinnest noodles. I use blade D on my Inspiralizer. Spiralize the entire sweet potato and place the sweet potato noodles in a large mixing bowl. Use kitchen sheers to cut them into shorter strands. I usually make ten cuts.
  3. Spiralize the shallot. Cut off either end of the shallot to make a flat surface. Spiralize using the blade that produces the thinnest noodles. I use blade D on my Inspiralizer. Spiralize the entire shallot. Add the shallots to the sweet potatoes in your mixing bowl.
  4. Make the latke mixture. Add the garbanzo bean flour, arrowroot powder, salt, garlic powder and pepper to the mixing bowl. Toss together until everything is evenly distributed. Add the flax egg mixture and mix well again. Make sure the flax egg is evenly coating everything throughout the mixture.
  5. Pan fry the latkes. In a large saute pan, heat 2 tablespoons of extra virgin olive oil on medium heat. Once the oil is hot you can start to make the latkes. Use a 1/4 cup measuring scoop and pack the latke mixture into it. Be sure to get all the noodles inside the scoop and press firmly. Carefully flip the measuring scoop to drop the latke onto the saute pan. My pan fit four latkes at a time. Once the latkes have cooked for a minute or two use a spatula and gently press down on the latke to flatten it slightly. Continue to gently flatten and shape the latkes as they cook. Cook for 4-6 minutes on each side. Flip once the edges are golden brown and crispy looking. Watch closely at the end to be sure you do not burn them. Once the first batch is complete, transfer to a plate or tray lined with paper towels to absorb excess oil. Continue to pan fry the next batch of latkes. Add another tablespoon or two of olive oil to your pan before each new batch.
  6. Serve your latkes warm with a dollop of vegan sour cream (homemade or store-bought) and/or applesauce. I like to also garnish with diced fresh chives.


Note: If you do not have a spiralizer, you could also use a food processor or hand grater to grate the sweet potato and shallot. You could finely dice the shallot. I have not tested these methods with this particular recipe but this is how traditional latkes are prepared. I find the spiralizer to be quick, simple and easy to clean.

The cook time is 30 minutes assuming you make 3 separate batches. If you have a larger pan, use multiple pans or use a two burner griddle you could cook more at once and it would only take about ten minutes to cook (5 minutes per side).

If you would like to lighten this recipe you can use less oil and lightly pan fry with just a teaspoon or two of olive oil per batch.

This post is sponsored by the North Carolina Sweet Potato Commission (NCSPC).  All opinions are my own.

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