Skillet Sweet Potato Latke with Ricotta & Dill

Go beyond the potato with this skillet-baked sweet potato latke topped with ricotta, lemon zest and dill.

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A potato latke is a starchy pancake or fritter that stems from Jewish cuisine. Traditionally, latkes are made to celebrate the holiday of Hanukkah, but today are made year-round because of their nutrient content and delicious flavor. There are tons of variations of latkes; they can be made with onion, zucchini, butternut squash, pumpkin, cheese and, in this recipe, sweet potatoes.

Health Benefit: Sweet potatoes are a good source of vitamin A, which protects the surface of the eye and prevents ocular degeneration. Vitamin A is also one of many nutrients that contribute to the growth of strong hair and healthy skin.

8 servings


  • 2 Tbsp. grape seed oil, divided
  • 1 leek, diced (white and light green parts only)
  • 2 sweet potatoes, peeled and grated (about 3 cups)
  • 3 green onions, thinly sliced
  • 1 large egg, lightly beaten
  • 2 Tbsp. brown rice flour
  • ¼ tsp. each sea salt and ground black pepper
  • ⅓ cup full-fat ricotta, optional
  • 1 Tbsp. grated lemon zest, optional
  • 2 Tbsp. chopped fresh dill, optional


1. Preheat oven to 375°F. In a 9-inch ovenproof cast-iron skillet on medium, heat 2 tsp oil. Add leek and cook, stirring often, until softened, about 3 minutes. Scrape into a large bowl and set aside.

2. Using a clean tea towel or several layers of paper towel, wring out liquid from sweet potato. Repeat, squeezing out as much liquid as possible. Discard liquid. Add sweet potato to leek; stir in green onion, egg, flour, salt and pepper.

3. In same skillet on medium-high, heat remaining 4 tsp oil. Add sweet potato mixture, patting down with a spatula to evenly flatten top. Cook, checking the bottom occasionally to ensure even cooking and a golden crust, 5 to 7 minutes.

4. Transfer skillet to center rack of oven and bake until sweet potato is cooked through, about 15 minutes. Move skillet to top rack and turn to broil for 3 to 5 minutes, until top is light golden. Using 2 large spatulas, transfer latke to a cutting board; slice into 8 wedges.

5. If making topping, top each wedge with ricotta, lemon zest and dill.

Nutrition Information

  • Serving Size ⅛ of recipe
  • Calories 91
  • Carbohydrate Content 12 g
  • Cholesterol Content 24 mg
  • Fat Content 4 g
  • Fiber Content 2 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 146 mg
  • Sugar Content 3 g

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