Clean Diet

Purple Potato Latkes

Sweet and crispy, these sweet potato latkes are really hard to beat, especially as a breakfast side paired with bacon and eggs.

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This recipe is part of Your 2-Week Whole30 Kick-Start Meal Plan



Pesto topping

  • 1 cup fresh basil
  • 1 tbsp fresh lemon juice
  • 1 tbsp nutritional yeast 
  • ½ tbsp hemp seeds
  • ¼ tsp garlic powder
  • ⅛ tsp sea salt
  • Pinch ground black pepper
  • 2 tbsp extra-virgin olive oil


  • 8 oz purple potato, shredded
  • 2 tbsp almond flour
  • 1 large egg, beaten
  • ½ tsp each ground black pepper and garlic powder
  • ¼ tsp sea salt
  • 3 tbsp avocado oil


1. Prepare pesto: To a food processor, add all ingredients except oil. Pulse until basil is finely chopped. With motor running, drizzle in olive oil and process until smooth.

2. In a medium bowl, combine potato, almond flour, egg, pepper, garlic powder and salt. Let stand about 3 minutes then squeeze out as much water from mixture as possible.

3. In a medium skillet on medium- high, heat avocado oil. Divide mixture into 6 portions then form into balls. Add to skillet and flatten with a spoon or spatula. Cook 3 minutes, or until golden on the bottom. Flip and cook another 3 minutes. Transfer to a paper towel–lined plate. Top each latke with pesto. (Makes 3 servings.)