Sweet Potato Latkes

In 2013, Thanksgiving and Hanukkah overlapped for the first time in many years. We called it Thanksgivukkah! As a nod to this amazing confluence, I made these Sweet Potato Latkes to marry the spirit of these two family and feast holidays.

Makes 10-12 Latkes

Ingredients

  • 2 large sweet potatoes, peeled & grated
  • 3 eggs lightly beaten
  • 1/2 onion, peeled & grated
  • 1/2 cup matzo meal or all purpose flour
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • vegetable oil for frying
  • sour cream, apple sauce & cinnamon for garnish

Instructions

  1. Peel sweet potatoes and process with grating blade in food processor or grate by hand with box grater. Set aside.
  2. In large mixing bowl, beats eggs and add grated sweet potato, onion and rest of ingredients. Add more matzo meal or flour if mixture seems too wet.
  3. Form 3-4” patties with your hands.
  4. Heat 2-3 tbsp of oil on medium heat in sauté pan.
  5. Place patties down carefully in hot oil and let cook for 3-4 minutes on one side until you can see a little brown peaking out from underneath.
  6. Carefully flip latkes away from your face and cook for another 3-4 minutes.
  7. Remove latkes from pan and place on paper towel lined plate to remove excess oil. Keep warm in oven on lowest setting until all latkes cooked.
  8. Serve with apple sauce and sour cream with a little cinnamon sprinkled on top.

Notes

Make ahead tip: You can freeze your latkes after you’ve cooked them. Place them in a single layer on a parchment lined pan and freeze then put in a zip-top bag. When ready to reheat, take directly from freezer and place on cookie sheet in 350 degree oven for 15-20 minutes. Turn them over once to prevent burning.

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