Back to Recipe List
Sweet Potato Latkes with Tahini Dipping Sauce

Sweet Potato Latkes with Tahini Dipping Sauce

10 Latkes

Your festival of lights need a festival of bites! Sweet potatoes add a healthy twist, while tahini sings with richness in the dipping sauce.


For the Latkes:

1 pound sweet potatoes, peeled

¼ yellow onion

¼ cup matzo meal

2 teaspoons kosher salt

2 large eggs

Vegetable oil, for frying


For the Tahini Sauce:

1 cup sour cream

¼ cup tahini

2 tablespoon lemon juice

Kosher salt and freshly ground black pepper, to taste


For the latkes: Using a food processor fitted with the coarse grating attachment, grate together sweet potato and onion.

Transfer mixture to a medium bowl lined with cheesecloth and wring out thoroughly in cloth to squeeze out any liquid. Discard liquid, then toss vegetable mixture with remaining ingredients until completely incorporated.

Heat ¼-inch of vegetable oil in a large nonstick skillet over medium-high heat.  Working in batches, scoop ⅓ cup balls of latke mixture and drop into pan. Using a flat spatula, smash the latkes to flatten. Cook, flipping once, until golden, 2-3 minutes per side, then transfer to a paper towel-lined plate to drain.

Make the tahini sauce: In a small bowl, whisk together sauce ingredients until smooth.  Serve with latkes.