Baked Sweet Potato Latkes
Baked sweet potato latkes have beautiful crispy edges and are soft inside. They are irresistible served hot with a big dollop of sour cream and some green onions. This baked version is much healthier than traditional deep-fried latkes yet it's every bit as delicious.
We love serving sweet potato latkes with a fresh salad, like our Avocado Cucumber Salad or The Best Kale Salad.
Traditionalists beware, this is not your ordinary latke recipe. We first shared this sweet potato latke recipe here YEARS ago. Now, we add a little cheese on top because melty cheddar makes them even better.
There are crispy bits on the outside and sweet soft potato-y insides and with a big dollop of sour cream on top. The deliciously sweet flavor of the sweet potatoes shines through.
They're a little bit of heaven.
How to make sweet potato latkes
We like to keep things easy, which is why we bake our latkes. Once they're in the oven you can prep a salad or make any other dishes you are serving.
- Grate the sweet potato – use the large holes on your grater for the best result.
- Mix the ingredients together in a large bowl.
- Now find something to scoop the latkes in a uniform size. I prefer a large cookie scoop or a ¼ cup measuring cup. Once they're on the baking sheet, press them down so they are no more than ¼ inch thick.
- A good amount of oil helps the latkes develop crispy edges.
- Bake them until they're soft inside and crispy outside.
See those edges down there? CRISPY!
Can sweet potato latkes be made ahead of time?
Yes! You can assemble them ahead of time and keep them in your fridge (on the baking sheet) until you're ready to bake them.
Can you freeze latkes?
Yes, but they won't be quite as good as fresh. They'll still be tasty, but a little less tasty than when you first pull them out of the oven. Here's how to freeze latkes:
- Bake the latkes and let them cool completely.
- Transfer them to a clean baking sheet lined with parchment paper and put them into your freezer.
- Once they are frozen, you can stack them in a freezer-proof bag.
To reheat the latkes, place them on a parchment paper-lined baking sheet and heat them for about 20 minutes in the oven.
Popular sweet potato recipes
- Sweet Potato Hummus
- Roasted Sweet Potatoes with Miso Tahini Butter
- Herb and Garlic Butter Smashed Sweet Potatoes
- Sweet Potato Chili with Chickpeas
- Pretty Sweet Potato Casserole with Peppery Pecan Topping
Sweet Potato Latkes Recipe
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Ingredients
- 4 tablespoons cooking oil, divided
- 1 ½ lb sweet potatoes, about 2 medium
- ½ cup flour, gluten-free, if needed
- 6 green onions, whites and green parts chopped separately
- 2 large eggs
- 1 large clove garlic, finely minced
- 1 teaspoon EACH: paprika, sea salt, and pepper
- ½ cup grated cheddar cheese
- Sour cream, to serve
Instructions
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. Drizzle each baking sheet with 1 tablespoon of oil.
- Peel and grate the sweet potatoes using the large holes on your grater.1 ½ lb sweet potatoes
- Place the grated sweet potatoes into a large bowl and add the flour, the white parts of the green onions, the eggs, garlic, paprika, salt, and pepper and mix together well.½ cup flour, 2 large eggs, 1 large clove garlic, 1 teaspoon EACH: paprika, sea salt, and pepper
- Use a large cookie scoop or ¼ cup measuring cup and make 18 latkes, dividing them between the 2 baking sheets. Press them down so that they are about ¼ inch thick. Drizzle the remaining 2 tablespoons of oil over the tops of the latkes.
- Bake for 40 minutes, or until the tops start to brown and crisp. Sprinkle a little cheese on top of each latke then put them back in the oven for 5 minutes.½ cup grated cheddar cheese
- Serve the latkes hot out of the oven with some sour cream and the green onions on top.Sour cream
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Deelicious! I added chopped fresh baby spinach to make them a one-dish meal, & also way less pepper. We used almond flour & they turned out great; if anything, it gives things a little more body & fiber. I’ve never had a problem with gumminess when substituting almond for regular flour. We used eggs, but flax eggs work just as well as eggs in most dishes, & there are a number of other vegan egg substitutes. We also look forward to having sour cream (non-dairy, in our case) with applesauce on our latkes at Chanukah. We used the green onions in the recipe, but not on top. I also brushed the oil on the tops of the pancakes rather than dribbling.
Outstandingly scrumptious! These baked latkes are much lower in fat than regular fried latkes, but they are still very crunchy and delicious. I served them with homemade applesauce, which paired perfectly with the cheddar cheese. Thank you for sharing this recipe. It is so easy to prepare, and I’m no longer tied to the stove for hours when my guests arrive for dinner.
Excellent sweet potato latkes. And healthier than russet.
Superb and easy!!!
The only thing to do differently is: “1 tsp.” black pepper — which is what the recipe says — is way too much! Fortunately, I put in considerably less pepper, and we enjoyed the latkes very much. Thank you for posting this delicious recipe!
Could you use almond flour?
I suspect that you could but I haven’t tested the recipe using almond flour yet so I can’t say for sure. My only hesitation is that it may change the consistency to make them a little gummier.
How can you make these without eggs?
I haven’t tried but I would think that they would just fall apart.
I saw your recipe on Pinterest and decided to give it a try. Really happy that I did! They were tasty! I added a bit of extra cayenne and the spiciness went well. Will make them again!
That’s so great to hear, Karen!
These latkes look so perfect especially made with sweet potatoes. Love it.
Such pretty pictures. I am always looking for easy recipes to serve when I have guests over and love that these can be made ahead. Will definitely try them out 🙂
These look lovely! And I really don’t mind using my oven during the summer since I’m always eating outside on my patio anyway.