• Email
  • Pin It

Baked Sweet Potato Latkes and Gingered Sour Cream


Contributed by:



4 comments | Leave Comment


Contributed by: Quick & Kosher, JAMIE GELLER

Prep: 10 min
Total: 30 min
Yield: 6 to 8 servings (16 latkes)


    3 large sweet potatoes, peeled and grated
    1 large red onion grated or chopped fine
    2 large eggs, beaten
    1/4 cup matzo meal
    1 teaspoon kosher salt
    1/4 teaspoon cayenne pepper
    pinch of nutmeg
    cooking spray


  1. Preheat oven to 350 degrees F.
  2. Mix sweet potatoes, onion, eggs, matzo meal, salt, pepper and nutmeg.
  3. Spray cooking spray into a non stick sauté pan. Shape 1/4 cup of batter into latkes, flattening them with your hands and brown on each side.
  4. Remove to a sprayed baking sheet and finish cooking in a 350 degrees F oven for 10-12 minutes.
  5. Serve with Gingered Sour Cream.


To make Gingered Sour Cream add 1 tablespoon grated fresh ginger to 8 ounces of sour cream.

Posted in

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




4 Responses to Baked Sweet Potato Latkes and Gingered Sour Cream

  1. avatar says: sue brown

    I tried to print receipe for Sweet Potato Latkes and it wouldn’t print this one or any of your recipes.There is not a problem with my computer.

  2. avatar says: Jamie

    Hi Sue,

    thanks for your comment I am so sorry you are having printing issues – we will look into this asap!

  3. avatar says: edahgal

    Given the beginner status of these recipes, I would prefer to see weights for items such as potatoes. “Large” can mean different things to different people and isn’t a reliably consistent measure.

  4. avatar says: Jamie

    Thanks for your feedback. We will take this into consideration when developing new recipes. Sometimes when we get too specific it scares people into thinking they need EXACTLY that measurement in order to produce a delicious result. When the exact weight or measure is absolutely imperative we do note that in the recipe. In this case of this recipe “medium” – “medium to large” – or – “large” sweet potatoes will all work. Thanks Again!

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email