Sweet Potato Latke Casserole


After posting this creation on my Instagram Stories, I received so many requests for the recipe. AND I LISTENED. Here’s the fabulous, delicious, nourishing recipe for my Sweet Potato Latke Casserole. I love latkes during Hanukkah even though they can be a pain to make. After a latke making marathon, my mom suggested we bake the remaining batter. BOY OH BOY was that an amazing idea. Necessity (or exhaustion) is the mother of invention. I hope you enjoy this recipe as much as we have and feel free to have it YEAR ROUND. It's perfect for breakfast or as a side dish. ENJOY.  



  • 6 cups shredded sweet potato (from about 1-1.5 sweet potatoes)

  • 1/2 yellow onion, chopped

  • 4 pasture raised eggs

  • 1/2 cup brown rice flour

  • Salt and pepper

  • Toppings (optional): unsweetened apple sauce, coconut or cashew yogurt


  1. Prepare the ingredients by shredding the sweet potato (with the skin on! Hello fiber and nutrients!). I like to use the food processor with the shredding attachment! Then, chop the onions.

  2. Crack the 4 eggs into a small bowl and whisk.

  3. Add the sweet potatoes, onions, eggs, brown rice flour and a generous amount of salt and pepper to a large mixing bowl. Mix until all the ingredients are combined.

  4. Transfer to a casserole dish and bake in the oven at 400F for about 50 minutes to 1 hour. Check on it halfway through.

  5. You'll know it's finished when it's bubbling at the top and the whole house/apartment smells amazing!

  6. Take a deep breath before enjoying.