Can sweet potato and apple latkes [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is sweet potato and apple latkes [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does sweet potato and apple latkes [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is sweet potato and apple latkes [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Sweet Potato and Apple Latkes
[Vegan, Gluten-Free]

MP By: Maya Popovich

Author Bio

Hi there! I'm Maya. On my blog – Spice + Sprout – you will find original recipes,... Read More

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Discover more recipes with these ingredients

Sweet Potato and Apple Latkes [Vegan, Gluten-Free]

Dairy Free

Vegan

In this recipe, sweet potato and apple are shredded and combined to form crispy and unique latkes. The latkes are a little sweet and a little tangy from the added onion. They're perfect when paired with this creamy lemon tahini sauce. These can be ready in little to no time,... Read More

Ingredients You Need for Sweet Potato and Apple Latkes [Vegan, Gluten-Free]

For the Sweet Potato and Apple Latkes:

1 large sweet potato, peeled
1 apple, peeled and quartered
1/2 onion, diced
1 teaspoon salt
1 tablespoon arrowroot powder
2 tablespoons spelt flour, or oat flour for a gluten-free version
1 tablespoon olive oil
1 teaspoon turmeric
Pepper to taste
Kale, for garnish (optional)

For the Tahini Lemon Drizzle:

3 tablespoons tahini
Juice of 1 lemon
1 tablespoon maple syrup
Water, as needed to thin sauce
Sriracha (optional)

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How to Prepare Sweet Potato and Apple Latkes [Vegan, Gluten-Free]

Combine all of the ingredients for the tahini lemon sauce in a bowl and whisk together. Set aside.
Grate the sweet potato and the apple into a large mixing bowl. Squeeze as much liquid out of the grated sweet potato and apple as possible and transfer the squeezed mixture into a clean bowl. Add the onion, salt, arrowroot, spelt flour, olive oil, turmeric, and pepper. Mix to combine.
Heat a cast iron pan (or another skillet) over medium-high heat. Add approximately 2 tablespoons olive oil. When the pan is hot, take a handful (about 1/4 cup) of the latke batter and squeeze it together into a flat-ish round patty. Place it on the hot pan and press down on it with a spatula. Cook for 2-4 minutes per side, until golden brown and crispy. Transfer to a plate or wire rack covered in paper towel to cool.
Repeat until all of the latkes are cooked (you can place the cooked ones in the oven at 200°F to keep them warm while cooking). Serve hot with plenty of sauce.