Sweet Potato and Beet Latkes

As much as I looooove sweet breakfast items like oatmeal, pancakes and waffles, savoury breakfasts hold a special plate in my heart. Lately, I’ve been alternative between sweet and savoury on the daily.

I especially love savoury breakfasts since it means I eat loads of veggies for breakfast and I simply adore having colourful veggie-packed plates! These sweet potato and beet latkes are my new breakfast addiction. They’re easy to make and add such a pretty color to your plate. You need these sweet potato and beet latkes on your brunch menu!


You can totally use regular potatoes too (I love yukon gold) but I am just obsessed with sweet potatoes. I love the bright orange color and their sweet flavour. I find the flavour pairs deliciously with the earthiness of the beets. If you love them as much as I do, you need to make my sweet potato tater tots and sweet potato waffles.



Sweet Potato and Beet Latkes (makes 10 medium latkes)


  • 2 cups sweet potato, peeled and grated
  • 1 cup beets, peeled and grated
  • 1/2 small onion, sliced
  • 2 eggs
  • 4 tbsp breadcrumbs (gluten-free option: almond flour)
  • 1 tsp salt


  1. Combine grated sweet potato and beets with onion, eggs, breadcrumbs and salt in a bowl. Mix to combine.
  2. In a separate bowl, take a spoonful of the mixture and squeeze it in your hands to remove excess liquid. Flatten it to form into a pancake.
  3. Cook latkes in a greased pan or cast-iron pan. Enjoy!

happy cooking,



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