Baked Sweet Potato Latkes

Cooking Time

25-30 minutes


  • 2 sweet potatoes cut in quarters, lengthwise
  • 1 large rutabaga or yellow beets, cut in quarters lengthwise
  • 2 medium carrots
  • 1tablespoon chopped rosemary leaves
  • 4 to 6 garlic cloves, peeled and smashed
  • 1 egg, lightly beaten
  • ¼ cup of diced shallots or red onion
  • 2 tablespoons all-purpose flour (or gluten free flour)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup applesauce and/or Greek yogurt (optional)


Preheatoven to 425°

Julienne potatoes, rutabaga (or yellow beets), and carrots using julienne attachment of food processor, or shred with box grater. 

Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid.

Transfer vegetables to a bowl and stir in rosemary, garlic, diced shallots (or onion),egg, flour, salt and pepper.

Line baking sheet with parchment paper, lightly cover the surface with the olive oil.

Use your hands to divide the mixture into 12 even clumps; press and shape intopatties on the tray.

Bake until crispy and golden on oneside (about 25-30 minutes). Flip and continue until the tops are a deep goldenbrown (about 15 minutes more). 

Serve warm, with applesauce and/or Greek yogurt.