Baked Sweet Potato Latkes

Baked Sweet Potato Latkes

These latkes have been a Hanukkah favorite for years! 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!

Approximately 25 latkes

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.