Sweet Potato Latkes

I won’t lie, I created these because of an image I saw on Food52’s Instagram which made me crave the crunchy indulgence but I only had sweet potato at home. I’m not a fan of deep frying at home, mainly because of the faff so these are baked but still have all of the crunch and tenderness you’d quite rightly expect from latkes. 


  • 1 large sweet potato, peeled and coarsely grated 
  • 2 spring onions, sliced
  • 2tbsp plain flour 
  • 1tsp fine sea salt 
  • 1tsp chilli flakes
  • Good pinch ground black pepper 
  • Rapeseed oil 


  • Preheat oven to 200C
  • Mix all of the ingredients together thoroughly to create a fairly solid, sticky mixture. If it’s too wet, add a teaspoon of flour at a time and mix until it comes together 
  • Line a baking tray with baking parchment and brush with oil 
  • Use two tablespoon dollops per latke, shaping them into small rounds about the size of a digestive and flattened to the thickness of two
  • When the tray is filled, lightly brush each latke with more oil and pop in the oven for 15mins
  • With a spatula, carefully turn the latkes and bake again for another 5-8mins until crisp 
  • Serve with whatever you want!