Overhead view of Asian-Inspired Latkes on a wooden board with Asian dipping sauce in a decorative bowl on the side

Sweet Potato Latkes with Asian Dipping Sauce

If you’ve never tried a sweet potato latke, you’re in for a treat! These latkes are just as delicious as the classic version, yet they’re sweet and have a special caramelization that only the sweet potato latkes can achieve. Dip the latkes into this delicious dumpling-inspired Asian dipping sauce for the perfect combination of flavors!

5 from 1 vote
Overhead view of Asian-Inspired Latkes on a wooden board with Asian dipping sauce in a decorative bowl on the side
Print Recipe

Sweet Potato Latkes with Asian Dipping Sauce

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Jewish
Servings: 8
Calories: 358kcal
Author: Dalya Rubin


For the latkes:

  • pounds (680 g) sweet potatoes (about 3-4 medium potatoes or 2-3 large potatoes)
  • ½ medium yellow onion , peeled and quartered
  • 1 large egg
  • 2 tablespoons (24 g) potato starch
  • teaspoons (7.5 g) kosher or fine sea salt
  • ¼ teaspoon (0.5 g) freshly ground black pepper, optional
  • 1 cup (240 mL) canola oil or vegetable oil

For the dipping sauce:

  • ¼ cup (60 mL) gluten-free soy sauce
  • ¼ cup (60 mL) rice wine vinegar
  • 1 tablespoon (15 mL) honey or dark brown sugar
  • 1 clove garlic , minced
  • 1 tablespoon (15 g) minced fresh ginger
  • 1 teaspoon (2.5 g) sesame seeds
  • 1 teaspoon (5 mL) sesame oil
  • ¼ teaspoon (0.5 g) crushed red pepper flakes
  • 1 scallion , chopped


  • Peel potatoes and place into a large bowl filled with cold water. This will prevent them from turning brown while the others are being peeled.
  • Next, use the food processor fitted with the shredding blade to shred the potatoes. Alternatively, use a handheld grater to shred the potatoes. Then, shred in the onion. Place shredded potato/onion mixture into a cheesecloth or thin kitchen towel and wring out any excess liquid into the sink.
  • Place the dry, shredded potatoes and onion into a bowl and add the egg, potato starch, salt, and pepper. Mix until well combined.
  • Heat oil in a medium-large skillet with high sides, on the stove over medium-high heat. To test if oil is ready, drop in a tiny piece of the potato mixture – if it starts to sizzle, it’s ready.
  • Lower the heat to medium to prevent oil from splattering. Scoop ¼ cup of the latke mixture and press down into the measuring cup to squeeze out any excess liquid. Then, place into the pan. Only fry 3-4 latkes at a time to prevent overcrowding. Cook latkes for 2-3 minutes on one side, then flip and cook another 2-3 minutes.
  • Drain latkes onto a paper towel lined plate or baking sheet.
  • To keep latkes warm and crisp, place onto a pan in a 200°F oven for up to 15 minutes before serving.
  • Mix dipping sauce ingredients in a medium bowl. Serve alongside latkes.


Nutrition Facts
Sweet Potato Latkes with Asian Dipping Sauce
Amount Per Serving
Calories 358 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 18g
Cholesterol 20mg7%
Sodium 826mg34%
Potassium 354mg10%
Carbohydrates 22g7%
Fiber 3g12%
Sugar 6g7%
Protein 3g6%
Vitamin A 12130IU243%
Vitamin C 3mg4%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Asian Hanukkah Latkes Sweet Potatoes
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