These gluten-free latkes are built around sweet potato, potato, and onion, with almond and lentil flours giving the mixture enough structure to fry cleanly and hold its shape. Beyond texture, the ingredient mix is what makes this recipe especially solid nutritionally. Sweet potatoes contribute complex carbohydrates, potassium, and beta-carotene, while regular potatoes add bulk and energy without overpowering the flavor. Lentil flour brings plant-based protein and fiber, helping the latkes feel filling and steady rather than snack-like. Almond flour adds fats that improve satiety and mouthfeel, which matters in a pan-fried recipe. The flax egg contributes additional fiber and omega-3 fats while keeping the mixture cohesive without eggs. The result is a latke that’s not just crisp and satisfying, but also balanced enough to work as a proper meal component rather than a side that leaves you hungry an hour later.