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Baked Sweet Potato Latkes
These latkes have been a Hanukkah favorite for years! Tens of thousands of readers have made them, and every Hanukkah this recipe takes off. There’s something about the sweetness of baked sweet potatoes and their perfect texture – it’s just unbeatable. Don’t just take my word for it; you can read the comments below – they’re amazing.
The best part? They’re baked, so they’re healthier without sacrificing flavor. And even better, they’re super easy to make – just pop them in the oven and forget about them. The result is incredible.
A little tip: Add the sour cream dip, and you’ve got the winning Hanukkah recipe. If you’re still skeptical, go ahead and make them – after just one bite, I’m sure you’ll see why they’re a crowd favorite!
Makes approximately 25 latkes
Ingredients:
- 800 g sweet potato (2 large sweet potatoes)
- 200 g potato (1 medium potato)
- 1 large onion, diced
- 30 g butter / 3 – 4 tablespoons oil
- 1 egg
- ¾ cup (slightly more) breadcrumbs OR flour
- 2 – 3 tablespoons chopped parsley
- ½ teaspoon black pepper
- 1 teaspoon salt
For the Sour Cream Dip:
- 200 g sour cream
- 1 teaspoon crushed garlic
- 1 generous teaspoon mayonnaise
- 2 tablespoons chopped chives
- Ground black pepper
- Salt
Preparation:
1. Bring a pot of salted water to a boil. Cook the sweet potatoes and potato until soft, ensuring a knife easily slices through them. Drain well.
2. Heat a skillet with 2 tablespoons of oil. Sauté the diced onion until golden, then remove from heat. Mash the potatoes into a smooth puree, then add the onion, parsley, flour, oil, and egg. Mix until well combined.
3. Preheat the oven to 180°C (350°F) and prepare a baking tray lined with generously greased parchment paper.
4. Choose one of three methods:
- Transfer the mixture to a piping bag (this is the easiest option) and pipe small mounds onto the tray, leaving space between each.
- Wet your hands and shape the mixture into patties (the mixture is sticky and less convenient to handle with hands).
- Spoon heaping teaspoons of the mixture onto the parchment paper.
5. Bake for about 40 minutes, checking until the bottoms are golden. Use a spatula to flip the latkes and bake for an additional 20 minutes.
Tips and Tricks:
You can prepare the latke mixture ahead of time and refrigerate it for a few hours before baking.You can also make the latkes a day in advance.
