Sweet potato latkes have a rich earthiness and satisfying sweetness that make them hard to resist.
Baked Sweet Potato Latkes and Gingered Sour Cream
Servings
Ingredients
- 3 large sweet potatoes peeled and grated
- 1 large red onion grated or chopped fine
- 2 large eggs beaten
- 1/4 cup matzo meal
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- pinch nutmeg
- Cooking Spray
Instructions
- Preheat oven to 350 degrees F.
- Mix sweet potatoes, onion, eggs, matzo meal, salt, pepper and nutmeg.
- Spray cooking spray into a non stick sauté pan. Shape 1/4 cup of batter into latkes, flattening them with your hands and brown on each side.
- Remove to a sprayed baking sheet and finish cooking in a 350 degrees F oven for 10-12 minutes.
- Serve with Gingered Sour Cream.
Tips
- To make Gingered Sour Cream add 1 tablespoon grated fresh ginger to 8 ounces of sour cream.
- Contributed by: Quick & Kosher
YAY!
LOL that’s what happens when you bake (instead of frying 🙂
great!
We loved these latkes ! Only changed only one thing. I made a vegan version along with the recipe. Both were really great. The gingered sour cream really surprised us it really added a kick and went well sith the sweetness of the sweet potatoes. Yams really in my region.
Good taste and no grease; but, we missed the crispy crunch.
These were great – we had two enormous sweet potatoes and I still added the extra egg as was suggested. I would make these again.
Thanks for letting us know both that you liked them and that you needed the extra egg.
OY and LOL and YAY!
Sounds delish. Thanks so much for sharing.
The taste was really nice! I added another egg because it was falling apart with only 2.
You know how annoying it is when you buy ingredients and then 2hen your ready to start cooking can’t find them. I bought 4sweet potatoes today 3 for this recipe and ond for soup. Will a neighbor comes by asks to borrow swet potatoes husband sees 4 knows its just the 2 of usvso gives 2 away. So this recipe had one Idaho potato init and 2 sweet potatoes it did come out really good the only thing was I had to bake it for longer. I don’t think it was because of the white potato though. Of all the latkes so far i personal like this the best so far haven’t finished trying all
I’ve also done baked butternut squash latkes but never baked them. I fried them in a little oil. but the taste was amazing. i use instead of the nutmeg a little cinnamon or allspice with a dash of brown sugar