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Taglit-Birthright Israel Spiced Sweet Potato Latkes

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Serves 10 | Prep Time 15 | Cook Time 25

Why I Love This Recipe

This Spiced Potato Latke recipe was submitted by Debbie Sharnack and is included in “Israel to Go” a pocket culinary tour published by Taglit-Birthright Israel.

The cookbook features 20 specially selected recipes derived from the spice pallet and foods native to the Mediterranean to chronicle the exotic cultural experience offered to Taglit-Birthright Israel trip participants. All recipes are designed to be easy for the home-cook to follow.

Taglit-Birthright Israel sends Jewish adults between the ages of 18 to 26 on a free 10-day trip to Israel to strengthen each participant’s Jewish identity and build a lasting bond with the land and people of Israel. Since its inception, more than 350,000 Jewish young adults have taken part in Taglit-Birthright Israel from more than 65 countries, all 50 U.S. states and from nearly 1,000 North American college campuses.

For more information, visit

Ingredients You'll Need

3 cups grated sweet potatoes
3 TBS flour
1 cup finely chopped onion (approx. 1 medium)
1 tsp ground black pepper
1 tsp sea salt
½ tsp mild paprika
½ tsp garlic powder
¼ tsp cinnamon
¼ tsp ground chipotle
2 eggs, lightly beaten
Oil for cooking


Preheat oven to 395 degrees F, approximately 200 degrees C.

Mix the sweet potatoes, onion, spices, and flour together in a large bowl with a fork. Blend in the eggs and mix thoroughly.

Heat 3 TBS oil in a skillet over medium heat. When the skillet is hot and oil begins to shimmer, begin cooking latkes.

Measure a heaped tablespoon of the sweet potato mixture and spoon into hot skillet.

Place four pancakes into the skillet per batch, flattening each with a fork

Brown latkes for about four minutes per side, until golden brown, and place on paper towel to drain oil.

Keep cooked latkes in warmed oven until ready

Serve warm

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