A Mini Baked Parsnip and Sweet Potato Latkes Recipe for Hanukkah.
Latkes are a quintessential Hanukkah food habit. Making and eating them are so fundamental to our holiday experience that it is impossible to imagine a Hanukkah without them! Crunchy latkes are potato fritters fried in a lot of oil. Usually made with grated potatoes and matzo meal or flour, onion and salt can be combined in the raw mix for a savory taste. They can be served with a variety of toppings, popular ones including applesauce or sour cream.
Save the oil for the Menorah!
Filling ourselves with oil every Hanukkah does not make us feel well. Our bodies are not used to this quantity of oil, we feel sluggish and can experience problems with digestion and complexion. We can honour our Hanukkah traditions and our health at the same time by adapting how we cook our latkes. This is what inspired me to create the recipe for these Mini Baked Parsnip and Sweet Potato Latkes.
Healthy food does not mean missing out
Oftentimes, we associate the idea of a healthy version of a recipe with somehow missing out, or being ‘short-changed’ by dishes where ingredients associated with “indulgence” (read: refined sugar and fat) are reduced or omitted.
There is no short-changing with these Mini Baked Parsnip and Sweet Potato Latkes. Parsnip and sweet potato contain high levels of natural sugar which, when baked, become caramelized and chewy.
Mix it up
Suggesting eating more healthily at a time of year when fried, oily foods are celebrated and preferred might sound like I am being a killjoy. But there is no requirement to eat only oily foods or only healthy foods. The fact is that even by adding some alternative dishes to your regular Hanukkah spread alongside all your usual favourites, everybody benefits.
Mini Baked Parsnip and Sweet Potato Latkes
These Mini Baked Parsnip and Sweet Potato Latkes are mini-sized and baked, making them light and crispy. They are made with naturally sweet grated sweet potato and parsnip. Unlike traditionally greasy latkes, these are oil-free and healthier for our bodies. I recommend you make 2 batches of this recipe and the applesauce and tofu sour cream toppings. Extras can be reheated or eaten cold the next day. I guarantee you will love diversifying your Hanukkah table with these Mini Baked Parsnip and Sweet Potato Latkes.
Mini Baked Parsnip and Sweet Potato Latkes variations:
- Sweet: serve with applesauce
- Protein: serve with tofu-based sour “cream”
- Ingredients: Use white potatoes for a more traditional latke
- Spice: dust with a little cinnamon or nutmeg for a winter flavour
- Super sweet: drizzle over a little honey or date syrup for a sticky treat
- Dipping: serve with tomato ketchup
- Chocolate: grate a little vegan dark chocolate over the warm latkes
- Colour: Add a little grated raw beetroot for a vibrant fuschia colour and earthy sweet taste
- Savoury: Add finely chopped green onions and salt to the raw mix for a savoury offering
Jewish Food Hero Cookbook
Looking for a complete plant-based menu for Hanukkah and other Jewish holidays. You will find a complete plant-based menu for 10 Jewish holiday in the Jewish Food Hero cookbook: 50 Plant-based recipes for your holiday meals.
Hanukkah blessing cards: Use these blessing cards each night of Hanukkah so your siddur does not become a oily mess! These Hanukkah blessing cards are available for immediate download and come in a high quality (300 dpi) PDF file for ease of printing. When you download the file you will receive one PDF that contains two Hanukkah blessings cards.
Dreidel Game Guide: This is a easy to read printable Hanukkah dreidel rules and illustration.This download includes: rules of the game and dreidel illustration. Each sheet has 4 copies that can be cut out and shared with dreidel participants.Print
Mini Baked Parsnip and Sweet Potato Latkes- Jewish Food Hero Kitchen
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 12 latkes – depending on the size
- Cuisine: Jewish
1 large sweet potato (or yam), coarsely grated
1 parsnip, peeled and coarsely grated
¼ cup all-purpose flour or gluten free all-purpose flour
¼ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons cooked sweet potato (or yam), mashed
1 tablespoon low fat non-dairy milk or water
Cooking oil spray
Boil the small sweet potato, mash with a fork and set aside.
Place grated raw sweet potato and parsnip in a mixing bowl.
Add flour, baking soda, sea salt, and black pepper and three tablespoons of the mashed sweet potato, stir to combine and add the non-dairy milk or water
Line a baking sheet with parchment paper and spray lightly with cooking oil
Use your hands to form balls from tablespoon sized lumps of latke mixture. Flatten slightly to create patties.
Place the latkes on a lined baking sheet and bake at 350 F (180 C) for 25 minutes, or until golden on one side.
Flip gently and bake for another 15 minutes, or until golden brown.
Serve Mini Baked Parsnip and Sweet Potato Latkes warm with your choice of toppings.
More plant-based inspiration
For healthy holiday menus, look to The Jewish Food Hero Cookbook: 50 Plant-based Recipes For Your Holiday Meals
For a cookbook which focuses on our female biblical heroines, with plant-based dishes to honor each of their stories: Feeding Women of the Bible, Feeding Ourselves