This recipe is a Hanukkah miracle: golden, tender sweet potato latkes that are all ready at the same time! Instead of frying small batches at the stove, you simply spread the mixture onto a sheet pan, bake until beautifully browned, then slice it into squares. You get all the nostalgic latke love—with far less oil, no splattered stovetop and plenty of crisp edges to go around.

A table set with Sheet Pan Sweet Potato Latkes topped with sour cream, capers, red onion, and smoked salmon, served with applesauce, lemon wedges, fresh dill, and extra smoked salmon on a cutting board.

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As a nutritionist, I’m always looking for simple ways to bring more colorful produce to the table, and sweet potatoes make this twist especially satisfying. They provide fiber and beta-carotene, while eggs help bind the mixture and add protein. Baking also allows you to create that crave-worthy contrast—firm, browned edges and a soft, tender center—without deep-frying.

Latkes are always a major event in my house. The problem? By the time I finished frying the final batch, the first few had usually vanished from the platter—and I was still stationed at the stove with potato shreds in my hair! This sheet-pan method lets me sit down and enjoy them with everyone else, which may be the greatest holiday miracle of all. Another miracle worth celebrating: my Baked Latke Cups. They’re made in muffin tins, perfectly bite-sized and ready to hold all sorts of tasty toppings.

And while this recipe is certainly perfect for Hanukkah, there’s no reason to save these baked sweet potato latkes for the holiday season. Serve them with eggs for breakfast, pair them with a crisp salad or roasted chicken for dinner, or cut them into smaller bites for an easy appetizer. If you enjoy playful, veggie-packed pancakes, you’ll also want to try my Sweet Potato Quinoa Fritters and Cinnamon-Spiced Sweet Potato Quinoa Pancakes.

More latkes, less labor

  • No batch cooking: The entire mixture bakes at once, so every square is hot and ready together.
  • Less oil and less mess: A generous coating of olive oil spray helps the exterior brown without the splatters that come with pan-frying.
  • Colorful and nourishing: Sweet potatoes offer fiber, beta-carotene and naturally sweet flavor.
  • Simple, flexible ingredients: Use traditional matzo meal, all-purpose flour or a 1-to-1 gluten-free flour.
  • More than a holiday side: These work beautifully for brunch, dinner, meal prep or snacking.

The secret to better baked latkes

Remove as much moisture as possible from the shredded sweet potatoes before mixing the batter. Excess liquid can make the finished latkes softer and may prevent the edges from browning. And don’t be shy with the olive oil spray on the parchment and over the top—it helps prevent sticking while encouraging that golden finish.

Pick your perfect topper

  • Keep it classic: Add a dollop of light sour cream or plain Greek yogurt and a spoonful of applesauce. For a colorful homemade twist, try my naturally sweet Carrot Applesauce.
  • Bring on the barbecue: My smoky-sweet BBQ Applesauce was created with latkes in mind—and it’s such a fun departure from the traditional topping.
  • Go cool and creamy: Spoon on Lemon-Dill Yogurt or Chipotle Sour Cream for a bright, savory finish.
  • Make them brunchy: Top each square with a fried or poached egg, creamy avocado, sliced scallions and a pinch of crushed red pepper.
  • Build a latke bar: Arrange several toppings in small bowls and let everyone customize their own square. It’s festive, family-friendly and especially fun when you’re feeding a crowd.

Once the latkes are beautifully browned, slice the slab into 12 generous squares, choose your toppings and dig in. Here’s to less time at the stove—and a whole lot more latke love! ❤️

Make it a meal: Serve these sweet potato latkes alongside my fork-tender Slow Cooker Brisket with Onions and Carrots for one comforting, crowd-pleasing spread.

A baking sheet with square slices of baked shredded potato kugel, reminiscent of Sheet Pan Sweet Potato Latkes. A wooden spatula lifts one piece, while surrounding the tray are bowls of onions, capers, applesauce, sour cream, smoked salmon, lemon, and dill.
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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).
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
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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
Ingredient Details to Know
*Use 1:1 gluten-free flour for a gluten-free option

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.
Author: Joy Bauer, MS, RDN, CDN

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!