RecipeSheet Pan Sweet Potato Latkes

Nutrition Facts
Amount per Serving
  • Calories: 110
  • Protein: 4 g
  • Total Fat: 1 g
    • Unsaturated Fat: 1 g
    • Saturated Fat: 0 g
  • Cholesterol: 45 mg
  • Total Carbohydrate: 22 g
  • Dietary Fiber: 3 g
  • Total Sugar: 4 g
    • Natural Sugar: 4 g
    • Added Sugar: 0 g
  • Sodium: 160 mg

This recipe is a Hannukah 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. ❤️


  • Prep time
  • Total Time
This recipe makes 12 squares
  • • 2.5 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

Preheat oven to 400ºF degrees. Line a 12 x 17 standard baking sheet with parchment paper and generously spray the paper with olive oil spray (the paper and spray are both important, as they’ll prevent the bottoms from sticking when they’re finished). Set aside.

Scrub sweet potatoes and pat them dry. Cut them into chunks and shred in food processor using the grating blade (not the chopper*). 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 using the grating blade* (or use a box grater) and add them to the bowl with drained potatoes (no need to drain onions), along with the matzo meal, eggs, and seasonings. Using your hands, mix the batter until everything is well combined (you’ll definitely need your hands for this, it won’t come together as well with a spatula or spoon!). Evenly distribute the batter on the prepared baking sheet and slightly press down with your hands to compress. Generously mist the top with olive oil spray. Bake in the oven for 40 to 45 minutes, rotating the sheet halfway through.

Slice into 12 squares and enjoy with lite sour cream, applesauce, or toppings of choice.

* Using the chopper blade will purée the sweet potato and onion— you don’t want that! 😉

Check out the video below to see how to make it:


Try my BBQ Applesauce and Chipotle Sour Cream!