14 Sep 2012

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Sweet Potato Latkes for a ...

It makes perfect sense to me to use sweet potatoes for New Year latkes.  Why not enhance your holiday table with their beautiful orange color of fall and, at the same time, substitute a healthier alternative to the white potato.

I have given you  2 variations since each family has their own tradition of latkes being either sweet or savory.  Both versions are delicious.  My personal preference is savory to accompany meat dishes and the sweet for dairy and eaten with cream.  Be creative and add your own favorite seasonings and enjoy this crisp and golden colored treat.

This recipe is the one I use for my family’s holiday dinner.


4 medium sweet potatoes or yams

¼ cup millet or brown rice flour

1/2 cup grated onion

2 large eggs, beaten

1 teaspoon sea salt

Black pepper to taste

½ cup safflower or canola oil

Equipment:  large deep skillet, large mixing bowl, hand grater or food processor, ¼ cup measure, paper towels, spatula


  • Peel then shred the sweet potatoes by hand or in the food processor using the shredding blade.  Place into the large mixing bowl
  • Remove excess moisture from the shredded potatoes by wrapping the potatoes with paper towels and squeezing them by hand.  Pour the liquid from the bowl, remove the paper towels and place potatoes back in bowl.
  • Mix in flour by hand.
  • Add the grated onion, salt and pepper. Pour in the beaten eggs and mix with hands until completely blended.
  • In skillet, add oil and head on medium high until hot but not smoking.
  • Measure ¼ cup of mixture for each latke and place 4 at a time into hot skillet.
  • Using the spatula, flatten each latke.
  • Cook until golden brown, about 2 minutes a side.
  • Transfer to a serving plate lined with paper towels to absorb the excess oil.
  • Continue until all the mixture is cooked.
  • If not serving immediately, transfer the latkes to a baking sheet and reheat at 350 degrees for 15 minutes before serving.

Serves 8

For the sweet version of sweet potato latkes you will need:

  • To omit the onion and pepper
  • 1 grated apple-preferably a granny smith
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ or more teaspoon cinnamon

Follow instructions above.



Sheryl Goldstein No comments
Leave a comment

What is the solution?

Tools and tips for living an effortless
gluten-free lifestyle.

If you like Sheryl and The No Gluten Solution, please click link and like us on Facebook!

Interested in Sheryl’s new cook-book?
Sign up here for information

RSSGluten-free Twitter

  • Twitter is still cooking~

Gluten-free Recipes

This salad is a hearty main course and will satisfy…

Ingredients 3 anchovy fillets 1/4 cup olive oil 1 unshelled…

Fad diets come and go but one diet that continues…