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Parsnip and sweet potatoes give boring latkes new life.

Parsnip Sweet Potato Latke with Garlic Aioli


  • 1 medium yellow onion, grated

  • 2 cups parsnips, grated

  • 2 cups sweet potato, grated

  • 5 garlic cloves, divided

  • 2 tablespoons all-purpose flour

  • 1 teaspoon cinnamon

  • 1/2 teaspoon cayenne pepper

  • Kosher salt and freshly ground black pepper

  • 2 large eggs

  • 2 tablespoons canola oil

  • 2 teaspoons freshly squeezed lemon juice

  • 2 tablespoons freshly chopped parsley, plus more for garnish

  • 1 cup olive oil


  1. Preheat oven to 200°F. Place a wire rack on a baking tray and set aside.

  2. Line a large bowl with a mesh cloth. Into the bowl add the grated onion. Grate the parsnips and sweet potato lengthwise to ensure long strands and add to bowl. Grate in 1 clove of garlic. Bring the cloth together and ring out the excess liquid over the sink. Transfer the latke mixture back into the bowl and toss with flour, cinnamon, cayenne, salt, and pepper. Stir in the egg.

  3. Heat the canola oil in a skillet over medium-high heat. Spoon 1/4 cup of the latke mixture to the pan, working in small batches. Flatten the latkes with the back of a spatula to form pancakes. Cook until golden brown on each side, about 2 minutes per side. Transfer the latkes to the wire rack, lightly season with salt, and place in the oven to keep warm as you continue cooking the remaining latkes.

  4. In a food processor, combine the remaining cloves of garlic, 1 egg, lemon juice, parsley, salt, and pepper and purée to form a paste. Slowly stream in the olive oil and continue to process until the mixture emulsifies and thickens. Season with salt and pepper to taste.

  5. Serve latkes with the garlic aioli and parsley.

  6. Cook with soul. Eat with pleasure!

Parsnip Sweet Potato Latke with Garlic Aioli




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Today I'm turning an old classic into something really special with my parsnip and sweet potato latkes. They're so good. It's got cinnamon in there, and cayenne to give it a nice, spicy bite at the end. I'm going to show you how to make it. To get started, we're going to actually pulse shred our parsnips. I've peeled them and just sliced them into big chunks. To that, we're also going to add in our sweet potatoes. Now we're also going to add in our onion. I'm using a yellow onion, or you could use a Spanish onion. Same thing. Just put it right down in there. And last but not least, we're going to use two cloves of garlic. That looks perfect. So I'm going to remove my lid. I'm going to transfer this mixture into a bowl that's lined with cheesecloth. And really the purpose of this is to wring out the excess moisture. That's just because when we go to fry it we want it to get nice and crisp. Into a clean bowl, I'm going to transfer our shredded parsnip and sweet potato. We're going to add some eggs to bind it together. We're also going to use some cayenne pepper to give it some heat. Some cinnamon. We're going to use some flour, which is going to be our binder to keep it all together along with that egg. And a generous amount of salt and some freshly ground black pepper. So really, a latke is really easy to make. I've done this just straight up with potatoes, but I think the sweet potatoes and the parsnip and that cinnamon really goes well together and it's really interesting. Just mix it up. So our sweet potato parsnip latke mixture has come together beautifully. It basically is starting to clump together and that's how we know it's ready for the oil. I've got some oil over a medium-high heat and I'm just going to scoop a pretty decent size, about a quarter of a cup worth, right inside of our pan. You actually don't even need to put it in your hands and form it. Just get a scoop ... And then what you're going to do is you're going to take a spatula and just press down to form a pancake size and just let it fry up and get really crisp. Our sweet potato parsnip latkes look really good. They look like they're browning on one side so I'm going to bring over a sheet tray here lined with a wire rack to land them. But I'm going to flip them on the other side just to get nice and brown. Look at that golden-brown color. It's just perfect. I'm going to let it brown on the other side as well. So these are perfectly golden-brown on both sides so I'm going to transfer them over to our wire rack here. The reason I'm putting them on a wire rack is so that the air can get to the bottom of it and it doesn't create a soggy bottom. We've worked so hard to crisp them up. I'm going to continue knocking these out. I'm going to pull out the last couple here. These look and smell amazing. Shut off your heat. I'm going to give it a season of salt as soon as it comes out, and I'm going to serve this on a platter. I'll do these two. And I made some aioli sauce. I love aioli sauce. It's basically just some mayonnaise, grated up garlic, and salt and pepper, lemon juice. Really easy to make, and it gives it a nice, spicy bite. And just a little bit of parsley right on top. Come on, that looks amazing. This is so good. I love the sweet potato and the parsnip. They're like cousins that haven't spoken to each other in a really long time, and they're just like perfectly together in this latke. I love it, and I love the crisp, almost french-fry like hash-brown like quality. And that spicy garlic aioli is just working for me as a perfect topping. Guys, I'm Son of a Southern Chef. Thanks for watching, and I'll see you next time.