Mini Sweet Potato Latkes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings


  • 1 pound sweet potatoes,
  • 2 large eggs, whisked and beaten
  • 1/4 cup all-purpose flour,
  • 1/4 cup hemp seeds shelled
  • 1 tablespoon sorghum syrup, or maple syrup
  • 1 teaspoon baking powder
  • 1/4-1/2 teaspoon sea salt
  • 1/2 teaspoon ginger
  • 3/4 teaspoon cinnamon
  • 2 teaspoons coconut oil


  1. Preheat oven to 350°F and line a sheet pan with parchment paper.

  2. Wash and peel sweet potatoes and grate in a food processor or by hand. Place grated sweet potatoes in a large bowl and add eggs, flour, hemp hearts, sorghum syrup, baking powder, salt, ginger, cinnamon to the sweet potatoes. Mix well.

  3. Place coconut oil on the lined sheet pan. Using a 1 tablespoon measuring spoon, scoop batter into hands and form a small patty. Place on prepared baking sheet. Repeat until the batter is gone.

  4. Bake in oven for 20 minutes, turn latkes and bake for an additional 10 minutes.

Recipe Notes

To freeze: Place latkes in a single layer on a foil covered cookie sheet and put in the freezer. When they are frozen solid, place them in an airtight container with wax or parchment paper.

To reheat: Preheat oven to 400°F. Arrange latkes in a single layer on a cookie sheet for 10 minutes or until hot and crisp. 

Nutrient Analysis:
Serving size: 1 serving (5 mini latkes), Calories: 150 Fat: 7 g Saturated fat: 3 g Carbohydrates: 16 g Sugar: 5 g Sodium: 300 mg Fiber: 3 g Protein: 6 g Cholesterol: 65 mg