Sweet potato and parsnip baked latkes

A new take on a Jewish classic

  • place PRE 40 mins
  • place COOK 30 mins
  • place SERVES 12
  • printicon

Pre-heat oven to 180°C (200°C fan).

Line two baking trays with silicon baking mat or baking parchment.

Grate the vegetables into a large mixing bowl and mix well.

Season the beaten eggs generously with sea salt and white pepper. Pour into the grated vegetables and mix well.

Add the ground almonds slowly into the mixture, folding it with a spoon until thoroughly incorporated.

The mixture should be loose and a bit soggy. Divide it into 12 evenly sized patties about 10cm in diameter and 1cm high and place them on the prepared baking trays. I wear disposable gloves to do this and make sure each patty is firmly packed together.

Bake for 20 minutes then take out of the oven and carefully flip the them over — they will be soft and delicate, so I use a flexible spatula to scoop-and-flip without breaking them.(Take your time). Bake for a further 10 minutes, or until browned.

The patties will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them.

To make the tahini sauce, mix all the sauce ingredients in a bowl until smooth and creamy and serve together with the sweet potato and parsnip latkes.

As a serving suggestion, you can serve with apple sauce, drizzled with tahini.


500g sweet potatoes, peeled and grated

400g parsnips, peeled and grated

1 onion, grated

3 large eggs, beaten

100g ground almonds

sea salt, to taste

white pepper, to taste

For the apple tahini sauce

4 tbsp tahini

4 tbsp apple juice

½ - 1 tbsp lemon juice

1 tbsp agave nectar

sea salt, to taste

To serve: apple sauce (optional)

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