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!
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A Traditional Latke
Latkes are a traditional Ashkenazi Jewish dish, especially popular during Hanukkah. They have a golden crust and wispy edges, typically served with apple sauce and green onions.
This sweet potato latke recipe diverges from tradition, using sweet potatoes and leeks, and is baked for easier preparation instead of frying russet potatoes and yellow onions.
For a classic latke recipe, check out my version made with russet potatoes, yellow onions, and safflower oil. Both recipes are delicious, depending on your preference!
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Why You'll Love This
Enjoy hassle-free, no-fry latkes with this baked sweet potato and leek recipe! This method simplifies preparation and cleanup, avoiding the mess of hot oil.
The sweet potato and leek combination creates a delicious balance of flavors. Serve with apple sauce for sweetness or top with tangy sour cream and chives for a savory bite. Don’t miss this easy and flavorful recipe!
Why the Sweet Potato Latke?
Why use sweet potatoes in latkes? Swapping traditional potatoes and onions for sweet potatoes and leeks changes the flavor profile significantly.
Sweet potatoes are more nutritious, offering higher levels of vitamin C, magnesium, calcium, iron, and phosphorus compared to russets. Baking instead of frying also makes them healthier.
Taste and texture differ: sweet potatoes are sweeter and softer when cooked, while russets are more savory and firmer. Both are excellent choices, making sweet potato latkes a delightful twist on the classic recipe!
Ingredients
Here is everything you need to know to set yourself up for success.

- Large Leek: Adds mild, sweet onion flavor and balances the sweetness of sweet potatoes.
- Unsalted Butter: Provides richness and helps achieve a crispy golden exterior.
- Large Sweet Potatoes: Offers natural sweetness, vibrant color, and moisture, acting as the main ingredient.
- Eggs, Whisked: Binds ingredients together, adds moisture, and creates a fluffy texture.
- Gluten-Free All Purpose Flour: Acts as a binder for structure and contributes to crispness.
- Baking Powder: Adds lightness and allows latkes to puff up, enhancing tenderness.
- Salt: Enhances overall flavor, balancing sweetness and savoriness.
- Pepper: Adds subtle heat and complexity, brightening the dish.
- Xanthan Gum: Stabilizes the batter for improved texture and moisture retention.
- Sour Cream: Adds creaminess and tang, balancing sweetness; can be used as a topping.
- Chopped Chives: Provides fresh flavor and color, complementing the leeks and sweet potatoes.
- Flaky Sea Salt: Adds a burst of salty flavor and crunch, enhancing the overall taste.
See recipe card below for a full list of ingredients and measurements!
Substitutions & Variations
If you're missing ingredients or want to make simple modifications, these tips can help you adjust the recipe!
- Make them differently: Check out my traditional Latke recipe here!
- Make it Non-GF: Just use regular flour in this recipe if you don't mind the gluten!
Equipment
This recipe requires you to use a skillet, a large bowl, a small bowl, a grater and a baking sheet!
Instructions
In this recipe, leeks replace traditional yellow onions, adding a mild sweetness. Only the white to light green parts are edible.
Wash the leek thoroughly and pat it dry, removing the root and tough green tops (which can be saved for stock). Slice the leek into ½" circular pieces.
To sauté, melt butter in a medium skillet over medium heat, then cook the leeks on medium-low for about seven minutes. Set aside to cool. Preheat the oven to 400°F and line a large baking sheet with parchment paper for later use.

Prepping Your Sweet Potatoes
With the sautéed leeks cooling and the oven preheated, prepare the sweet potatoes. Wash and peel three large sweet potatoes, then grate them into a large bowl lined with paper towels to absorb excess moisture.
After grating, discard the paper towels and mix in the sautéed leeks. Whisk four eggs and add them to the mixture to form the base of the latkes. Next, incorporate the dry ingredients to achieve the right texture for shaping before cooking.

The Dry Ingredients
In a small bowl, mix together the flour, baking powder, salt, pepper, and xanthan gum. This blend resembles my traditional latke recipe and uses Bob's Red Mill All-Purpose Gluten-Free Flour as the base. I prefer this flour because it effectively binds the latkes without drying them out, unlike many gluten-free alternatives.
How to Form the Latkes
Once mixed, sprinkle the dry ingredients over the sweet potato and leek mixture. Use your hands to combine until it forms a dough-like texture, then shape into 4-inch circular patties about ¾ to 1½ inches thick for even cooking.
Transfer the patties to the prepared baking sheet and bake on the middle rack for 15 minutes, flipping them halfway at the seven-minute mark. Finally, broil on high for 2-3 minutes to achieve a golden crisp texture, watching closely to prevent burning.

Serving Suggestions
Once the latkes have cooled, serve them with complementary condiments: sour cream, apple sauce, chives or green onions, and flaky sea salt. Each enhances the latkes in unique ways:
- Apple Sauce: Balances the oils with sweetness, complementing the sweet potatoes and leeks.
- Sour Cream: Adds creaminess and tones down sweetness for balance.
- Chopped Chives: Provides mild onion flavor that pairs well with leeks.
- Flaky Salt: Enhances savory flavors, similar to how salt enhances fries.
Feel free to mix and match these toppings! Store leftover latkes in a sealed container in the fridge and reheat in the oven to maintain crispness. Enjoy!
Storage
To store latkes, seal tightly in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; layer between wax paper in a freezer container or bag.
To reheat, use the stove for best results, or microwave for a quicker option, though they may become soggy.
FAQ
Of course! Batch as many as needed.
Yes! Get fun and creative with it.
Pairings
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.
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