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Recipes by Sarah Lasry

Note: I made this in a 2 1/4 inch deep rectangular aluminum tin (size of a small casserole dish) but for Chanukah and that round latke look use 3 inch ramekins - they work great for individual size appetizer portions!

Two Tone Stuffed Potato Latke Pie with Alfredo Sauce

Home » Recipe Swap » Two Tone Stuffed Potato Latke Pie with Alfredo Sauce

Cooking Time: 30 minutes


For the Pie:
  • 2 boxes Manischewitz® Homestyle Potato Latke Mix
  • 1 large sweet potato, cooked & mashed
  • 1 tablespoon heavy cream
For the Stuffing:
  • 2 cups chopped broccoli
  • 1 cup chopped spinach
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon chopped garlic
  • dash of kosher salt & pepper
For the Alfredo Sauce:
  • 3/4 cup heavy cream
  • 3 tablespoon shredded parmesan cheese
  • 1 teaspoon oregano
  • pinch of kosher salt


In separate bowls make each of the Manischewitz® Homestyle Potato Latke mixes. Add the heavy cream and the cooked sweet potato and mix until creamy and smooth. Set aside bowls. In another bowl add the broccoli, spinach, mozzarella cheese, garlic, salt and pepper. Mix together combining all ingredients thoroughly. Spray your baking dish very well, paying close attention to the side of the dish, with cooking spray.

To assemble your pie: 1. Spread a layer of 1/2 the sweet potato mixture to the bottom of your dish. Tap the pan lightly to ensure even spreading. 2. Spoon out 1/2 the stuffing mixture on top of the sweet potato layer. Tap. 3. Spread a layer of 1/2 the potato latke mixture on top of the stuffing mixture. Tap.

Bake pie in oven at 375 degrees F for 25-30 minutes (less if you make them in the ramekins). Let rest for 5 minutes.

For Alfredo Sauce: In a small sauce pan on high heat bring the heavy cream to a boil. Lower flame. Add the parmesan cheese, oregano and salt to the cream as you stir the with a wooden spoon combing everything well. Bring cream back up to a slight boil and remove from flame.

To Serve: Turn baking dish upside down (white potato layer down) onto plate. Gently lift dish off your potato pie. Cut into 3 even slices and serve with the hot Alfredo sauce.


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