Sweet Potato, Turnip and Parsnip Latkes served on a white plate.

Sweet Potato, Turnip and Parsnip Latkes

These crispy Sweet Potato, Turnip, and Parsnip Latkes feature a blend of three root vegetables and are irresistible served hot with a dollop of sour cream.

Sweet Potato, Turnip and Parsnip Latkes served on a white plate.
Sweet Potato, Turnip and Parsnip Latkes

Use a food processor or a box grater to shred the veggies for these crispy Sweet Potato, Turnip, and Parsnip Latkes. They are irresistible served hot with a dollop of sour cream!

Three Sweet Potato, Turnip and Parsnip Latkes on a white plate with a fork and knife.

This post first appeared on November 10, 2013 and featured on Wayfair.com. I hope you enjoy this favorite from my kitchen!

“Mom, why didn’t the turkey come to Thanksgiving?” my daughter asked.


“Because he was already stuffed!”

I admit it, I laughed pretty hard at that one.

It’s hard to believe that Thanksgiving is just around the corner, but before we know it, our house will be full of visitors once again, and I will be in the kitchen non-stop, on my feet and hovering between the stove and the sink. As we prepare ourselves for family and feasting, I am starting to plan not only for Thanksgiving day, but Thanksgiving week.

I’m thinking of these Sweet Potato, Turnip and Parsnip Latkes.

Sweet potatoes, parsnips, and a turnip.
A peeled turnip, sweet potato, and parsnip.

The calendar aligns this year with both Thanksgiving and Hanukkah falling on the same day. And while I am not Jewish, I couldn’t help but learn to love the culinary traditions of my Jewish friends, growing up in New York. Latkes, or potato pancakes, are something anyone can appreciate!

And this Thanksgiving, latkes made with sweet potato, turnip and parsnips are a perfect way to kick off the holiday feast.

Shreds of sweet potato in a food processor.
Shredded root vegetables in a metal bowl with an egg, flour, salt, and pepper.

What traditions will grace your Thanksgiving table? And what new ones will you make? Perhaps you’ll consider these crispy latkes, hot and savory with a dollop of sour cream? They’re irresistible, I assure you!

Find the recipe for these Sweet Potato Latkes below or on Wayfair.com.

Frying Sweet Potato, Turnip and Parsnip Latkes in a cast iron skillet.

How to Make Sweet Potato Latkes

First, use a food processor (a box grater works too) to shred the sweet potato, turnip, parsnips, and onion. Then remove excess moisture following the instructions in the recipe card and allow the mixture to rest for about 10 minutes.

Mix up everything with your hands–the shredded veggies, eggs, flour, salt, and pepper.

Preheat the oven and prepare a pan for the finished latkes. They are best served right away, but you’ll need to keep the first few batches warm while you continue to fry the rest of the latkes.

In heavy skillet filled with about 1/4 cup of canola oil, fry about two tablespoons of the mixture per latke. Cook a few minutes per side until crisp.

Serve up the finished sweet potato latkes with a dollop of sour cream and enjoy!

More Sweet Potato Recipes

Chipotle-Spiced Sweet Potato Tacos
Sweet Potato Bebinca: Goan Pudding Cake
Buttered Rum and Candied Sweet Potato Crumb Cake
Sweet Potato Challah
Spice Roasted Cornish Hens with Sweet Potatoes

Sweet Potato, Parsnip, and Turnip Latkes

These crispy Sweet Potato, Turnip, and Parsnip Latkes feature a blend of three root vegetables and are irresistible served hot with a dollop of sour cream.
Course Side Dish
Cuisine Jewish
Prep Time 25 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 296kcal


  • 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 oil


  • 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, leaving any starch that may be left at the bottom of the bowl.
  • Transfer the shredded potato mixture into the bowl and add the flour, eggs, salt, and pepper. Use your hands to mix.
  • Preheat the oven to 175° 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.
  • Keep latkes warm in the oven until serving. But they’re best eaten right away and served with a dollop of sour cream.


Calories: 296kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 673mg | Potassium: 617mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8136IU | Vitamin C: 23mg | Calcium: 75mg | Iron: 2mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

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  1. Carl Johnson

    Please include the recipe for the latkes instead of just a link out from your site.

    • Liren Baker

      Hi Carl, thanks for the suggestion. When I wrote this recipe for my friends and clients at Wayfair, we agreed that I would link to them, but we are in the process of updating all the older posts on the site to make sure the recipe appears here, too, so I appreciate your patience as we get through all the content. This one is definitely on the short list to update ASAP.

  2. Linda

    Where’s the recipe for sweet potato-turnip-parsnip latkes? Certainly not on wayfair.com as directed??

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  4. Mary@SiftingFocus

    Okay, i’ll admit it. I laughed really hard at your daughter’s joke too. I remember when Jael was young and shared jokes like that. Actually, from time to time she still comes out with an elementary joke that just cracks me up. Liren, these latkes look so inviting. As much as I love latkes, it seems that after I make 100+ every Hanukkah, it takes me about a year to gear up to do it again. I believe your unique take on a classic will have me returning to the grater and frying pan much sooner.

  5. Brian @ A Thought For Food

    Cute joke! I love when kids surprise you with these things… reminds you it doesn’t take a lot to make us laugh. Loving this take on the latke. Need them in my life… and I think Eric wouldn’t complain either.

  6. Eileen

    You know I have never in my life made a latke, but now I am craving them something fierce! NOM.

    • Liren

      Thanks, Laura! I’m glad I mixed the root veggies with the sweet potato – it added a lovely sweetness!

    • Liren

      Thanks, Jocelyn! When you get back from the Bake-off (good luck!), I hope you get to try it!

  7. Aggie

    My kids will get a kick out if that joke – I’m stealing it! :)

    They will also love these latkes. We are huge latke fans in iur house. Love the ingredients in these!

    • Liren

      Hee hee, steal away, it’s a cute joke! I love latkes but admit don’t make it often. I also confess that I ate the whole batch myself :)

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