Sheet Pan Sweet Potato Latkes
This recipe is a Hanukkah miracle: all your mouthwatering potato pancakes are done at the same time (no sweating over the skillet while they cook in small batches).
Also, since you’ll be baking them instead of pan-frying, there’s no oily mess to clean up afterward. Here, you get all the nostalgic yumminess with a boost of nutrition and without oodles of oil. Get ready for a whole latke love. ❤️
Try my BBQ Applesauce and Chipotle Sour Cream!
Sheet Pan Sweet Potato Latkes
This recipe is a Hanukkah miracle: all your mouthwatering potato pancakes are done at the same time (no sweating over the skillet while they cook in small batches).
Ingredients
- 2½ pounds medium sweet potatoes, ~4 medium
- 1 medium onion
- ¼ cup matzo meal, or any flour*
- 3 eggs, lightly beaten
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400˚F. Line a 12 x 17 standard baking sheet with parchment paper and generously mist the paper with olive oil spray (this is important to prevent sticking). Set aside.
- Scrub sweet potatoes and pat them dry, leaving the skin on. Cut them into chunks and shred in a food processor (alternatively, you can grate them using the largest hole of a box grater.) Transfer shreds to large bowl and drain out as much liquid as possible; press with paper towels or wrap in a cheesecloth.
- Shred the onions in the food processor (or use grater) and add them to the bowl with drained potatoes (no need to drain onions), along with the matzo meal, eggs, and seasonings. Remove any oversized large chunks you may find. Using your hands, mix the batter until everything is well combined (althoughits messy, you’ll need to use your hands for this batter!).
- Evenly distribute batter on the prepared baking sheet and slightly press down with your hands to compress. Generously mist the top with oil spray. Bake in the oven for 40 to 45 minutes, rotating the sheet halfway through. The inside will remain soft and tender, while the top and edges become firm and browned.
- Slice into 12 squares and enjoy with lite sour cream, apple sauce, or topping of choice.
Nutrition Information per serving
Calories: 110Carbohydrates: 22gProtein: 4gTotal Fat: 1g— Unsaturated Fat: 1g— Saturated Fat: 0gCholesterol: 45mgSodium: 160mgPotassium: 355mgFiber: 3gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0gVitamin A: 13474IU
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
Please add instructions. Thank you
Hi Fran. Sorry for the inconvenience. The instructions have been added! We hope you love the recipe as much as we do!
—Team Joy
Do you think this would work with white potatoes?
Absolutely! It will work with any type of potatoes. Hoping you love it! Check out the Potato Latke Cups, too…https://joybauer.com/healthy-recipes/baked-latke-cups/ Wishing you a Happy Holiday!
On the oven baked latkes how do you know they’re done
do they test firm in the middle?
Or just wait for golden edges
Hi Carilynne, thanks for your question. The inside will remain soft and tender, while the top and edges become firm and browned! We hope you love the recipe as much as we do. Please let us know how it turns out!
—Team Joy
I was pleasantly surprised by how this turned out for me. I would say it’s more like a thin casserole dish than a giant latke – the potatoes were very soft as you mentioned and they did not get crispy on top or bottom, but they taste great just the same. This is a nice alternative to the baked (mushy!) sweet potatoes that I usually end up making.
Thanks for sharing your thoughts and we’re so glad you enjoyed it! If you decide to make it again (we hope you do!), you can always pop it under the broiler for a minute at the end to crisp the top.
—Team Joy