• Cooking Time:
  • Servings: 12 pcs
  • Preparation Time:


These latkes are thicker than the baked russet potato version that I made previously, and much more hash-brown like in consistency. Don’t forget to top them with your favorite condiments. I prefer sour cream, light of course — sticking with the whole donut guilt theme, but apple sauce or a fruity yogurt would also be a great addition.

Baked Sweet Potato Latkes (based on the recipe originally published in Women’s Health Magazine)

Read more about this recipe at my food blog


  • 2 pounds grated sweet potatoes
  • 1 medium onion, grated
  • 2 eggs, beaten
  • 1/4 cup flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg


  • Preheat oven to 400°F.
  • Spray a cookie sheet with nonstick spray or use a silpat.
  • In a large bowl, combine all ingredients.
  • Drop by 1/3-cupfuls onto cookie sheet.
  • Flatten with spatula.
  • Bake for 25 minutes; flip and bake for an additional 15 minutes.
  • Serve with light sour cream and a dash of cinnamon and nutmeg.

Categories: Breakfast  Potato  Side Dish 

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved