Sweet Potato Latkes

  • Prep: 20m
  • Cook: 1hr
  • Serves: 2

Sweet potato Latkes with Coconut Yogurt and Pickled Red Onion, a perfect spring brunch dish


  1. First place shredded sweet potatoes and onions in a thin dishtowel.
  2. Squeeze out as much moisture as you can. Place in a medium bowl and stir with onion, garlic, egg, flour, garlic powder and salt until combined.
  3. Form the sweet potato mixture into six large patties or ten small ones.
  4. Be sure you don't pack them in too tight, and you want them to be a little flat with scraggly edges.
  5. Heat a large cast-iron or non-stick skillet over medium heat. Once the pan is hot, add oil. When the oil is hot, add a tiny bit of the potato mixture, and if it sizzles, it's ready.
  6. Add the latkes. Be sure to not overcrowd the pan. If needed, work in batches.
  7. Cook the sweet potato latkes until crispy and golden brown, about 4-5 minutes. Flip and repeat on the other side. It should take a little bit less time.
  8. Remove the latkes from the oil and drain on paper towels. Serve with coconut yoghurt.
  9. While the latkes cook, mix together the coriander, salt and lemon juice, and coconut yoghurt, serve over the latkes once they're cooked,
  10. Then add your pickled red onion, sprinkle the chopped red chilli and sesame seeds, and coriander cress.


All to be sourced organic where possible

  • Ingredients:
  • Sweet potato latkes:
  • 1 pound sweet potatoes, peeled and shredded
  • 1/2 small onion, shredded
  • One small garlic clove, grated or finely minced
  • 1/4 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 large egg
  • 1/4 cup olive oil
  • 3/4 cup coconut yoghurt
  • 1/2 tsp ground cinnamon
  • Yoghurt Dressing
  • 125g of coconut yoghurt
  • Coriander pure 30g
  • Half a lemon squeezed
  • Pinch of Salt
  • Garnish
  • Sprinkle of Coriander cress
  • Half a fresh red chilli
  • 50g Pickled red onion
  • Sprinkle of black sesame seeds

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