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Meatless Monday: Baked sweet potato and leek latkes are a comforting treat

You might know latkes as being a traditional holiday dish, but when they’re this easy to make, you’ll want to serve them as often as you can. This Meatless Monday recipe for sweet potato and leek latkes with thyme cream is simple to make and pretty darn healthy too.

Holidays are usually synonymous with indulging, but this recipe allows you to have your latkes and eat them too. Baking lightens things up, and so does using Greek yogurt for the thyme cream I made to dollop on top of the latkes. I strained the yogurt to help remove any excess moisture and retain the creaminess of this topping.

Sweet potato and leek latkes with thyme cream

Reach for this recipe anytime — it easily goes from a weeknight meal to a special holiday. It makes a colorful presentation, and the fresh veggies, like sweet potatoes and leeks, bring out the flavor.

Sweet potato and leek latkes with thyme cream recipe

Yields 18


  • 3 large sweet potatoes, peeled and shredded
  • 2 large leeks, ends trimmed, chopped small
  • 1/3 cup all-purpose baking flour
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons chopped fresh thyme leaves, divided
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 cup plain Greek yogurt
  • 1/2 teaspoon lemon juice


  1. Preheat the oven to 400 degrees F. Line baking sheets with parchment paper.
  2. Add the shredded sweet potato to a colander, and squeeze it dry with paper towels.
  3. Transfer the sweet potato and leeks to a large bowl. Add in the flour and eggs. Use a spoon to combine.
  4. Season with the salt, black pepper, 1-1/2 teaspoons of thyme and the rosemary. Toss to combine (you might want to use your hands).
  5. Use a serving spoon to scoop out about 1/4 cup of the mixture, and drop it onto the baking sheet. Use the back of the spoon (or a spatula) to lightly flatten out the mixture. You should be able to fit 6 latkes on a pan.
  6. Bake for 20 to 25 minutes. Flip the latkes, and bake for an additional 8 to 10 minutes, until crisp around the edges.
  7. As the latkes are baking, add the Greek yogurt to a cheesecloth over a bowl. Carefully bring the corners of the cloth together, and gently squeeze the liquid out of the cloth and into the bowl. Transfer the yogurt to a food processor.
  8. Add the lemon juice and remaining 1/2 teaspoon of thyme leaves to the food processor, and blend until smooth.
  9. Serve the latkes warm with the thyme cream on the side to dollop over top.

Serve this traditional dish any night of the week.

More Meatless Monday recipes

Corn and quinoa-stuffed poblano peppers with cilantro cream sauce
Garlicky lentil and kale-stuffed portobello mushrooms
Tomato and olive pissaladière

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