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These lovely little latkes are full of healthy root vegetables and satisfying flavor. They make a great accompaniment to breakfast lunch or dinner with their crispy texture and a dollop of sour cream or applesauce.

Sweet Potato, Parsnip, and Turnip Latkes

recipe from Kitchen Confidante


  • 1 sweet potato, peeled, and thickly sliced
  • 1 turnip, peeled and halved
  • 2 parsnips, peeled
  • 1 medium onion, peeled and halved
  • 2 large eggs
  • 2 tablespoons flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • canola or olive oil


  1. In the bowl of a food processor or using a box grater, shred the sweet potato, turnip, parsnips, and onion. Transfer to a cheesecloth or kitchen towel lined colander, and wring out the moisture over a bowl.Let it sit for about 10 minutes, then drain any excess liquid.
  2. Transfer the shredded potato mixture into the bowl and add the flour, eggs, salt, and pepper. Use your hands to mix.
  3. Preheat the oven to 175 degrees F and line a shallow dish or baking pan with paper towels. Heat a skillet​(a heavy cast iron or non-stick pan works well) over medium high heat with about 1/4 cup of oil. Drop about two tablespoons of the sweet potato mixture into the pan and use a fork to spread into about 3-inch pancakes. Let it crisp a few minutes per side and transfer to the prepared baking dish. Sprinkle with a little salt if desired.
  4. Keep latkes warm in the oven until serving. But they’re best eaten right away. Makes 4-6 servings.

I like some chopped fresh chives to top mine. You can also add dill to the mixture before frying.