Crispy potato pancakes with white tofu sour cream

Mini Baked Parsnip and Sweet Potato Latkes- Jewish Food Hero Kitchen

  • Author: jewishfoodhero
  • 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



  1. Boil the small sweet potato, mash with a fork and set aside.

  2. Place grated raw sweet potato and parsnip in a mixing bowl.

  3. 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

  4. Line a baking sheet with parchment paper and spray lightly with cooking oil 

  5. Use your hands to form balls from tablespoon sized lumps of latke mixture. Flatten slightly to create patties.

  6. Place the latkes on a lined baking sheet and bake at 350 F (180 C) for 25 minutes, or until golden on one side.

  7. Flip gently and bake for another 15 minutes, or until golden brown.

  8. Serve Mini Baked Parsnip and Sweet Potato Latkes warm with your choice of toppings. 



Baking sheet

Box grater


Mixing bowl

Oil spray

Parchment paper

Small saucepan


Keywords: Latkes

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