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  • Writer's pictureNatalya Fisher

Vegan Sweet Potato Latkes w/ cranberry raspberry orange jam & dill coconut yogurt

Vegan ~ Gluten Free

Sweet Potato Latke

w/ cranberry raspberry orange jam & dill coconut yogurt


The combo is freaking delicious but feel free to just make the latkes

& top them with whatever else you like to top your latkes with!

It's got the sweet savory tangy freshness you are going to want to try!

I did try to air-fry & it was a nope so don't miss out on this goodness & just fry the latkes... it is the holiday of oil after all so think about it as a mitzva! Choose an oil that you feel comfortable with if you want to ditch canola. I used a sunflower & avocado oil blend.

Happy latke making

Chag Samaech!



3 Sweet Potatoes, medium-large

1 small Yellow Onion

⅓ cup Arrowroot Powder

1 Egg Replacer (brand: Simple Truth Organic or you can make a flax egg which is 1 tbsp flax meal mixed with 2.5 tbsp water. Let the mix sit for 5 minutes.)

¼ tsp Cumin, ground

¼ tsp Harissa Powder

¼ tsp Paprika Powder

¼ tsp Garlic Salt or Granulated plain Garlic

¼ tsp Sea Salt

¼ tsp Black Pepper

Oil for frying: ¼ cup to 1/3 cup Sunflower Oil! I don’t know just cover the bottom of the pan with about a quarter inch or less of oil.


1 bag Cranberries

12 oz. container Raspberries

1 juice of an Orange (about 1/3 cup, can be more just cook down the liquid so its fine)

⅓ cup Maple Syrup

1 small Cinnamon Stick

If needed: add 2 tbsp water

Dill Coconut Yogurt:

½ cup Coconut Yogurt (can use any brand vegan yogurt that is coconut base)

1 tsp Olive Oil (I know why more oil on latkes but its Chanukah so oil it is)

½ tbsp Fresh Dill, minced


Dill Coconut Yogurt:

  1. Let’s start with the quickest thing first. In a bowl add the yogurt, olive oil, & minced dill together. Mix it all together & place in the fridge until ready to serve.


  1. Start by washing the cranberries & raspberries place them in a pan. I used a big one but I think a standard 12 inch pan works. Keep the heat at a medium-low temperature.

  2. Next, add the orange juice, maple syrup, & cinnamon stick. Cook everything down until the liquid evaporates. Make sure to keep mixing it & mash everything up. If it looks like it needs a little more liquid to get the berries to breakdown or even get some of the stickiness moving around the pan, add the 2 tbsp of water. By the end you want the liquid to be gone but you want the jam to be nice & sticking together.

  3. Once its done place to the side or move it to a container. Now make the latkes if you haven’t started already.


  1. Start by washing the sweet potato & peeling the skins. (You don’t have to peel the skin off, but I did because I add the peels to make a vegetable broth along with other scraps).

  2. Next, grate the sweet potatoes in a large bowl. I had to use a hand grater because my food processor wouldn’t turn on but feel free to use a food processor. It’s so much easier! You can try to squeeze out the sweet potato juice, but I find it doesn’t have nearly as much if any like a white potato! It’s kind of a waste of time to try to squeeze anything out.

  3. Then, grate the onion in a separate bowl because you want to squeeze out any extra liquid from the onion. I did it into a mesh strainer & pressed the liquid out then added it to the sweet potato bowl.

  4. The next step is added the spices, egg replacer, & arrowroot powder. Mix everything with your hands & really mush it all together.

  5. Now, heat up the pan of oil on a medium flame & start shaping the latkes! I made them about 3-inch-wide patties & about a quarter inch thick. Feel free to make it as thick or thin as you prefer.

  6. Once the oil is heated place the latkes one by one in the pan. I place them gently in & cook them on one side until it is nicely crisped & then flip them to the other side. Each latke cooks at its own speed. I like the a little more crispy (almost burnt) but you can keep them lightly browned.

  7. I then place them on a towel to pat out any excess oil!

  8. To serve I like to put the latkes on a serving dish & have the jam & yogurt in separate bowls for people to decide if they want those toppings.

  9. I like to also add a little Malden Salt over the latkes, but this is totally optional.

Happy Chanukah!

Serve & Share with Love

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