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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.
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.
- 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)
- 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.