Skill Level: Beginner
Total Time 45 minutes
Servings 8


  • 1 each Sweet potato, jumbo, peeled and grated (2 cups of grated and strained sweet potato
  • 1 each Shallot, peeled and grated (about 2 oz. grated)
  • 1 T. Sweet potato starch, liquid - aka...yam milk
  • 1 T. Garlic, minced
  • 2 each Eggs
  • 1 1/2 T. Dried thyme
  • to taste Salt and pepper
  • 1/2 cup Matzo meal, plain
  • 3 T. Olive oil, separated
  • 1 cup Applesauce, separated
  • 1 cup Sour cream, separated


  • Peel one large sweet potato. Fine grate the sweet potato using a cheese grater. Place the grated potato into a medium bowl that is lined with a cheesecloth.
  • Grate the shallot and place into the same bowl as the grated sweet potatoes. Take a wooden spoon and place over the vegetables then tie the cheesecloth around the wooden spoon. Squeeze the water out of the vegetables into a separate bowl.
  • Discard the watery liquid from the squeezed juice and save the remaining thicker liquid (yam "milk").
  • Combine the vegetables, starchy liquid, minced garlic, eggs, thyme, salt, pepper and matzo meal together, using your hands.
  • Preheat your pan to medium or moderate heat. Add enough olive oil to coat your pan.
  • Making 1-3 at a time, scoop or measure 1/4 cup of the potato mixture (make into thin patty) and add to the pan. Cook roughly 2-3 minutes per side.
  • Garnish each latke with both 1 T. of applesauce and sour cream. Enjoy!


Servings: 8
Serving Size: 2 oz. + 1 T. of applesauce + 1 T. of sour cream
Nutrition Information: This latke uses less oil and contains more vitamin A and dietary fiber than traditional latkes. Gluten-free, nut free. Can easily be made dairy free by eliminating the sour cream topping.