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“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”
1 batch

Ingredients Nutrition


  1. Preheat oven to 395 degrees F, approximately 200 degrees Celsius.
  2. Mix the sweet potatoes, onion, spices, and flour together in a large bowl with a fork. Blend in the eggs and mix thoroughly.
  3. Heat 3 TBS oil in a skillet over medium heat. When the skillet is hot and oil begins to shimmer, begin cooking latkes.
  4. Measure a heaped tablespoon of the sweet potato mixture and spoon into hot skillet.
  5. Place four pancakes into the skillet per batch, flattening each with a fork.
  6. Brown latkes for about four minutes per side, until golden brown, and place on paper towel to drain oil.
  7. Keep cooked latkes in warmed oven until ready.
  8. Serve warm.

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