Sweet Potato Latke Casserole

close icon

I posted this creation on Wednesday and have never received so many requests for the recipe. AND I LISTENED. Here is the fabulous, delicious, nourishing recipe for 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 a side. ENJOY and happy holidays.




  • 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.