Discover how to make sweet potato and leek latkes in the oven. This simple, yet delicious recipe includes step by step instructions that yields the best latkes!
Jump to RecipeNo Mess with These Simple Latkes
No mess, no fuss with these no-fry latkes! If you've made traditional latkes before, then you know firsthand how messy dealing with hot oil can be. Between the oil popping, transferring the latke to a paper towel lined tray to soak up any excess oil, and then the clean up- it can be quite the ordeal! If you're looking to make latkes without the hassle, then this is the recipe for you!
These sweet potato and leek latkes are baked in the oven to make things easy and keep clean up simple. Not only are they easy to make, but these non-traditional latkes are full of unique flavor. The combination of the sweet potato and slightly sweet, onion-like taste of the leek makes for one delicious potato pancake!
The sweetness of the sweet potato makes a perfect pair to the saltiness and savory aspects to the latke taste. Pair these latkes with apple sauce for the perfect sweet serving or garnish with tangy sour cream and chives for a balanced bite! Either way, you don't wait to miss this no mess, simple sweet potato and leek latke recipe! Discover just how simple they are to make.
A Traditional Latke
Before we dive into the latke, it's first important to quickly discuss what exactly a latke is. Latkes play a huge part in traditional Ashkenazi Jewish cuisine. This dish is most commonly served during Hanukkah in celebration of the holiday. If you are unfamiliar to these crispy delights, you might think they are similar to a potato pancake. However, theses latkes have a more browned with a golden crust and wispy edges. They are typically served with apple sauce and green onions.
As I've mentioned, these sweet potato latkes are not your traditional latkes. First, traditional latkes are made with russet potatoes. The potatoes are commonly paired with a yellow onion before being fried in oil to create the signature golden brown color. For this recipe, we will be using sweet potatoes and leeks to create the latke. Second, this recipe omits the frying and the latkes are instead baked in the oven. This makes for a lot less mess in the long-run!
If you are looking for a traditional latke recipe, check out this recipe on my blog. This recipe follows the customary recipe of potatoes, yellow onions, and no dairy. They are then fried in safflower oil to create their infamous color and texture! These latkes are much more savory, salty and so tasty. Both latke recipes are equally delicious, it just depends what you're looking for!
Why the Sweet Potato Latke?
So, why are we mixing it up and using sweet potatoes in this latke recipe? For starters, there are many different variations of the latke today. From squash latkes to zucchini latkes, there are endless possibilities when it comes to the modern latke. Plus, swapping the potatoes and leeks for onions is an easy alternative that drastically changes the flavor profile.
Second, sweet potatoes are actually a bit more nutritious than your traditional russet potatoes normally used. Potatoes are actually pretty nutritious in general but every one yields their own strong suits. For example, in the traditional latke recipe, we use russet potatoes. Russet potatoes are rich in potassium, Vitamin B1 and folic acid. Where sweet potatoes are rich in vitamin C, magnesium, calcium, iron and phosphorus. An interesting note; levels of protein, fiber, and other nutrients are subject to change depending on how a potato is prepped. Omitting the oil and baking instead is a much healthier option!
Besides the nutritional differences, these potatoes have different taste profiles. As we all know, sweet potatoes are sweeter than russet potatoes and a bit more "mushy" in texture once cooked. A russet potato is definitely more savory and holds its texture a little better than a sweet potato. Both are amazing vegetables and are great compliments to each other! So, why not make a sweeter sister to the traditional russet potato latke?
How to Clean and Cook the Leek
In this recipe we use a leek in place of a traditional yellow onion. If you are unfamiliar with the leek, they are a mildly sweet and similar to other alliums (garlic, onion, shallots, chives). Leeks are used similarly to other members of the onion family to serve as a flavor boost to dishes like soups and many others like it. Leeks, however, are much more mild in flavor and can actually be enjoyed on their own! Noting, only the white (to light green) portion of the leek is the only edible part of the vegetable.
First, make sure to wash the leek thoroughly and pat dry with a paper towel. There can be dirt hidden between the leak sheaths, so don't forget to peel those back slightly to ensure the entirety of the leek is clean. Then, slice off the root and tough green top portion of the leek. While you can discard these sections, as we won't be using them, I like to use them along with other vegetable scraps to make a veggie stock. Finally, use a knife to slice the leek into small, ½" circular pieces.
To sauté your leek, add your butter to a medium-sized skillet and melt over medium heat. Reduce the heat to medium-low and sauté your prepped leek for roughly seven minutes. Then, set to the side to cool. Next, preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. The oven should be ready by the time we have finished prepping the latkes!
Prepping Your Sweet Potatoes
Now that the sautéed leek is cooling and the oven is preheated, it's time to prep the sweet potatoes! Take your three large sweet potatoes, then wash and peel each one. Before you grate the sweet potatoes, line a large bowl with paper towels. These paper towels are going to help soak up an excess moisture from the potatoes. Using a large grater, grate the sweet potatoes into the paper towel lined bowl. Make sure to absorb any moisture with paper towels. Note that there won't be as much liquid compared to russet potatoes, so this step should be faster.
When finished, discard your used paper towels. Then, go ahead and add the sautéed leeks to the bowl with the sweet potatoes. Next, whisk four eggs together and add them to the bowl before setting aside. These ingredients will serve as the base to our latke recipe and create the primary flavor profile. In the next step, we will add in our dry ingredients. This will ensure we get the correct texture to start shaping the latke to our desired "pancake" shape before cooking.
The Dry Ingredients
In another small bowl, we will mix together our dry ingredients. Go ahead and add the flour, baking powder, salt, pepper and xanthin gum. This blend of dry ingredients is similar to that of my traditional latke recipe. Both use Bob's Red Mill All-Purpose Gluten-Free Flour as the base of the dry ingredients. I love this flour because it's the perfect blend of gluten-free ingredients. It binds the latkes without drying them out; which, many gluten-free flours tend to do.
How to Form the Latkes
When you have all ingredients evenly mixed, sprinkle the dry ingredients over our sweet potato and leek mixture. Use your hands to combine the ingredients until the mixture starts to mesh together. You should get a dough-like texture. This is perfect to mold into our patties! After all dry ingredients are mixed in, use your hands to form 4" circular patties.
Try to make your patties a nice, medium thickness. If they are too then, then they have more of a chance to burn and be a little more on the dry side. If too thick, your latke may be harder to cook through fully. Try to make them about an inch and a half thick maximum and no thinner than about three-fourths inch. That should ensure that you'll be able to perfectly bake them all the way through without burning or overcooking them!
With your latke patties now formed and ready, transfer them to the prepared baking sheet. Place on the middle rack of the preheated oven and bake for 15 minutes, flipping halfway. Use a spatula to carefully flip each latke at the seven minute mark. Finally, broil on high for two to three minutes. This broil portion will let your latkes get that nice golden crisp texture on top and around the edges. Just remember to keep a close eye on the latkes to prevent them from burning!
Serving the Sweet Potato and Leek Latkes
After cooling your finished latkes, they are ready to go! But before they can be served, you have to put out the side condiments to compliment our sweet potato and leek latkes. These sides include sour cream, apple sauce, chives or green onions, and flakey sea salt. Now, you may be wondering why the latkes are served with those pairings. Here's why each side compliments these latkes so well:
- Apple Sauce: The side will balance out the oils in the latkes. This is a sweet option that pairs well with the sweetness of the potatoes and leeks. If you have a sweet tooth, this option might be your favorite!
- Sour Cream: If you're looking for a more balanced option, sour cream might be for you. This condiment helps tone down the sweetness of this latke. It also adds a great creamy texture to the final result.
- Chopped Chives: This garnish is a great addition as they add a mild onion flavor that compliments the leeks. A small sprinkle on top is perfect without being overpowering.
- Flakey Salt: A little bit goes a long ways here! This will bring out the savory flavors in this recipe. Just like fries, you can't skip out on the salt. It just is so natural for any potato dish!
Overall, you can't go wrong with what you pair with this latke! If you are left with some extra latkes, make sure to store in a seal container and throw them into the fridge. I recommend reheating the latke in the oven to better maintain that crisp exterior. Once toasted they are ready to be enjoyed once more!
Sweet Potato and Leek Latkes
Course: Holiday Dishes, Potato DishesDifficulty: Easy15
servings30
minutes18
minutesThis no mess recipe is the perfect way to create a unique and flavorful latke quickly!
Ingredients
1 large leek
2 tablespoons unsalted butter
3 large sweet potatoes, peeled
4 eggs, whisked
1 ½ cups gluten-free all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon xanthin gum
Sour cream, for serving
Chopped chives, for serving
Flakey sea salt, for serving
Directions
- Preheat the oven the 400 degrees and line a large baking sheet with parchment paper.
- Wash the leek, then pat dry with a paper towel before slicing off the root and tough green top of the leek. Use the knife to slice the leek into small, ½" circular pieces.
- Add the butter to a medium-sized skillet and melt over medium heat. Reduce the heat to medium-low and sauté the leek for roughly seven minutes. Then, set to the side to cool.
- Wash and peel three large sweet potatoes. Then, line a large bowl with paper towels.
- Use a grater to grate the sweet potatoes into the paper towel lined bowl. Once all the potatoes are grated, absorb any moisture with paper towels.
- Discard the paper towels, then add the sautéed leeks and eggs to the bowl.
- Combine the flour, baking powder, salt, pepper and xanthin gum in a small bowl. Sprinkle over the potato and leeks.
- Use your hands to combine the ingredients and form 4" circular patties, roughly 1" thick.
- Transfer the latkes to the prepared baking sheet and bake for 15 minutes, flipping halfway. Broil on high for 2-3 minutes, until golden and crispy.
- Serve with your favorite toppings and enjoy!
Recipe Video
Notes
- Store in an airtight container up to five days.
[…] of latkes. While there’s the traditional latke made with russet potatoes, there’s also sweet potato latkes and even zucchini ones! For this recipe though, you’re going to learn how to make traditional […]