Oven-Baked Sweet Potato Latkes

Kelly Ohnona

45 minutes

20-15 Latkes

Oven-baked Sweet Potato Latkes. Photo by Kelly Oheona.

Classic latkes get a healthy twist in this recipe from Kelly Ohnona. White potatoes are swapped in for sweet one and the latkes are baked instead of fried. Serve them at Hanukkah or a winter-time brunch and top with sour cream. Read more about Kelly’s family on the Jewish Food Society archive.


  • 1 lb (2 big or 3 small) sweet potatoes, peeled and coarsely grated
  • 4 scallions, finely chopped
  • 1/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup avocado oil
  • 2 teaspoons cumin or feel free to mix and experiment with different spices: paprika, turmeric, etc. (spices should total 2 teaspoons)


  1. Preheat oven to 425°F.
  2. Mix all ingredients in a large bowl to combine.
  3. Place parchment paper on cookie sheet. Drop one large tablespoon of the sweet potato mixture onto lined cookie sheet. Flatten slightly to 3 inch diameter.
  4. Bake 18 minutes, then check to see if the bottom is golden, if so, then flip and back for 10-15 minutes.
  5. After tasting, sprinkle with flaky salt.
  6. Serve warm. Can be topped or eaten plain.

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