Sweet Potato Latkes with Sage Cream

steak and sweet potato latkes.jpg

If I don’t cut it out with the pumpkin and sweet potato soon, I’m going to turn orange! I have them on the menu three times this week – THREE! – But I can’t help it that they’re so delicious or that to me they are the ultimate fall treat. I think that sweet potatoes and yams often take the backseat to pumpkins this time of year, but I like to mix it up. I have trouble dealign with whole pumpkins (they’re so hard to cut!), so for the most part I use sweet potato any time I’m looking for something other than a puree. These sweet potato latkes feature  a lot of flavors that also go well with pumpkin (like sage and cream), but they have a crispy texture that you wouldn’t be able to achieve with a pumpkin.

latke ingredients.jpg

Most recipes for potato pancakes and latkes call for frying the patties, but I’ve discovered that you can get the same crispy outside and soft center by baking them. This allows you to cut down significantly on the fat. The lack of grease also lets the flavors of the ingredients really shine through. And since you can cook a bunch at once, you don’t need to spend nearly as long standing over the stove. That makes for a winning recipe, in my book!

sweet potato latkes.jpg

I served these on the side of some filet mignon with spiced-whisky sauce (the same recipe as here without the honey and thickened with a little bit of arrowroot and a splash of milk). I really liked the way this went together – the warms of the sauce and the warm flavor of the latkes contrasted nicely with the cool sage cream. These latkes would be great as a side to just about any fall dish though, and I even think they would make a nice meal on their own, served along with some black beans.
Look who wanted to join us for dinner! He didn’t get any – I snapped the pic and then shooed him away.

len wants dinner.jpg

whisky steak with sweet potato latkes.jpg

Sweet Potato Latkes with Sage Cream

  • 2 sweet potatoes, peeled and grated
  • 4 scallions, chopped
  • 1/4 cup flour (I used garbanzo bean flour)
  • 2 eggs, lightly beaten
  • 6 springs fresh sage, 2 chopped and 2 whole
  • salt and pepper
  • 2 Tbs sour cream

Preheat oven to 450.

Combine sweet potato, scallions, flour, eggs, 2 chopped sage leaves and s+p. Use your hands to form the mixture into patties 2-inches in diameter – they will be pretty loose at this stage, but will hold together better once they are baked. Arrange on a baking sheets that had been sprayed with cooking spray or lined with a silicon baking sheet. Spritz tops with cooking spray.

Bake for 15 minutes, or until the bottoms are browned. Flip and cook an additional 5 minutes.

Meanwhile, combine sour cream and remaining sage in a blender or food processor. Blend until smooth. Season with salt and pepper.

Serve latkes topped with sage cream.

Yields 15 latkes.
Approx. 40 calories, 1 gram fat, 1 gram fiber, 1.6 grams protein


  1. These look very interesting. I haven’t, to this point, had much luck oven “frying.” I’ll have to try your technique. Have a great day.

  2. Great recipe. I just stumbled upon your blog via Food Blogs and really enjoy it. I actually have plans to make a similar recipe this week since I have a TON of giant sweet potatoes from the farmer’s market. I especially love the shot of your dog. Mine is the same way.

  3. This looks incredible. Man alive do I love fresh sage and combining it with the sweet and salty of latkes? YUM. Posted this on the Sweet Potato Facebook page. Maybe they’ll ask you to blog for them next:)

  4. Mary- I think the little bit of oil from the spray and the high heat helps with the “frying”
    ToKissTheCook – thanks! I didn’t even realize there *was* a facebook sweet potato page. I guess everyone is on fbook these day!

  5. Nice! I like that you baked these instead of fried. Just the way I like it. Besides, who doesn’ love sweet potatoes, right?

  6. I need to bake more and fry less – these look so good!

  7. I love that these are baked and not fried. Not only do I prefer to avoid the fat – I prefer to avoid the mess, too! And what a cute little puppy! :-D

  8. Natasha - 5 Star Foodie says:

    I love the idea of sage cream with these delicious latkes! My family is sure to love this!

  9. No latkes for the pooch? He looks so hungry, though. ;)
    Well, heck, if I were a pooch and saw those lovely potato pancakes, I’d be begging for some, too. They look fabulous.

  10. Oh, my, goodness; I can’t wait to try these! And with sage?! Ahhh, you are brilliant!

  11. The sage cream sounds like a wonderful topping. These latkes would be great even at breakfast. I love such treats in the morning.

  12. I love potato latkes, but for me they are definitely something I treat myself to. Not only is this clearly a healthier choice but it also just seems better and tastier. I can’t wait to give these a shot.

  13. Just discovered your blog. The recipes and the photos are amazing! Can’t wait to try this recipe. Cheers!

  14. They look great! Love the baking them in the oven part especially.

  15. Peanut Butter Bliss says:

    man oh man do I love sweet potatoes in any form – these look fantastic!!

  16. These look really great! I’ve been craving sweet potatoes, too, now that it’s fall!

  17. oh my gosh! How yummy. Like the best potato pancake ever. Don’t cut out the orange! So good for you ;)

  18. HAHA the dog wants to eat!!

  19. Annette Pinder says:

    I would like to use this recipe in my magazine for the holidays. Is that okay with you? If so, can you send me a photo that I can use of it?


  1. [...] Sweet Potato Latkes with Sage Cream from Healthy Delicious [...]

Leave a Comment