Recipe by Talia Baron

Sweet Potato Latkes with a Mint Jalapeño Dipping Sauce

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

1 Hour, 10 Minutes

I’m just loving the idea of a sharing board aka grazing board, aka charcuterie board for this year’s Chanukah party. This year especially, when we all want to be together, this sharing board will create that focal point of the party where guests will just gravitate towards.

I made these latkes mini-sized for snacking.


Sweet Potato Latkes

  • 1 large sweet potato

  • 2 medium Yukon gold potatoes

  • 1/2 yellow onion

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/8 to 1/4 teaspoon cayenne pepper, depending on taste

  • 1/4 cup oat flour

  • 1/4 cup plain, unsweetened yogurt (dairy or parve; I used Kite Hill’s Greek-style yogurt)

  • chives, for garnish

Mint Jalapeño Dipping Sauce

  • 1/4 cup plain, unsweetened yogurt

  • 1 bunch of fresh mint leaves, chopped

  • 1/2 bunch dill, chopped

  • 1 small jalapeño pepper, de-seeded and chopped

  • 1/2 teaspoon salt

  • 2 teaspoons maple syrup



Preheat oven to 420 degrees Fahrenheit.


Grate the potatoes and onion. Let them sit for a bit before using a clean towel, or preferably a nut milk bag to squeeze out the liquid.


Add the potato and onion mixture to a medium bowl, then add the rest of the ingredients and mix well.


I used a heaping two tablespoon to measure out batter because I wanted them to be snack-sized for the snack board, but you can use 1/3 of a cup to measure them out too. Add the latkes to a baking sheet lined with parchment paper.


Spray with avocado oil spray and bake for 30 minutes, then flip and bake for an additional 20 minutes.


Make the dipping sauce. Mix all ingredients together and serve in a cute dip bowl.


Garnish with chopped chives and serve with dipping sauce.

Sweet Potato Latkes with a Mint Jalapeño Dipping Sauce

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