Sweet Potato Latke [Food Processor Attachment]

This flavorful twist on traditional potato latkes is delicious with applesauce or roasted applesauce.


  • 5 (675 g) sweet potatoes, peeled
  • 1 (180 g) white onion, peeled, quartered
  • ¼ cup (60 ml) grapeseed oil, plus extra for frying
  • 1 cup (130 g) Vitamix chickpea flour
  • 1 egg [or 1/4 cup flax egg]
  • 1 cup (240 ml) water
  • 2 teaspoons kosher salt, optional


  1. Fit the Food Processor with the Large Shredding Disc and secure the lid.
  2. Place one potato at a time in the Large Food Chute and secure the Food Pusher. Start the processor a push the potato through the chute. Repeat with the remaining potatoes and onion.
  3. Place shredded potatoes, onion,1/4 cup grapeseed oil, chickpea flour, egg, water, and salt into a large bowl and gently mix together by hand until incorporated.  
  4. Heat a large non-stick pan over medium low heat.  Add about 1/3 cup (80 ml) of oil to the pan and heat until it shimmers.  Place 1/3 cup (80 g) portion of potato mixture per pancake into the hot pan.  Cook pancakes until golden brown (about 4 – 5 minutes per side.) Remove and serve immediately.

Chef's Notes

  • To make one large latke, heat a cast iron skillet in a 205°F oven for 15 minutes. Remove and carefully add 1/4 cup of oil and spread potato mixture evenly over the skillet. Bake for 25 – 30 minutes or until golden brown.  Carefully remove from pan and cut serving the bottom golden side up.Sweet potatoes are an excellent source of a variety of vitamins and minerals, including beta carotene, which supports eye health and vitamin C, an antioxidant that supports skin, bone, and muscle health.This dish can easily be made vegan by switching out the egg for a flax "egg".