Baked Sweet Potato Latkes
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Baked sweet potato latkes have beautiful, crispy edges and are soft inside. They are irresistible when served hot with a generous dollop of sour cream and green onions. This baked version is much lighter than traditional deep-fried latkes, yet it’s every bit as delicious.
Traditionalists, consider this your friendly warning — these aren’t your average latkes. I first shared this sweet potato latke recipe years ago, and over time, I’ve found one small upgrade that makes them even better: a little melty cheddar on top.
They’re crisp and golden on the outside with soft, sweet potato centers that practically melt in your mouth. A generous dollop of sour cream on top is non-negotiable in my book, letting the natural sweetness of the potatoes really shine.
Honestly, they’re a little bit of heaven.
Make ahead and freeze
Make ahead: You can assemble them ahead of time and keep them in your fridge (on the baking sheet) until you’re ready to bake them.
Freeze: They won’t be quite as good as fresh, but they’ll still be tasty. 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.
Sweet Potato Latkes Recipe
Ingredients
- 4 tablespoons cooking oil (divided)
- 1 ½ lb sweet potatoes (about 2 medium)
- ½ cup all-purpose flour
- 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 Fahrenheit. 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 all-purpose 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
If you preheat good pans, you can put the latkes right on the hot pans and they won’t stick.
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. 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.
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!