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
- 2 large sweet potatoes, peeled & grated
- 3 eggs lightly beaten (Vegan substitute: mix 3 tbsp ground flax meal with 1/2 cup water - let sit for 5 minutes and stir)
- 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
- Vegan Sauce Alternatives: Vegan & Kosher Cashew Dipping Sauce or Tahini Sauce
- Peel sweet potatoes and process with grating blade in food processor or grate by hand with box grater. Set aside. (For Vegan version, squeeze as much of the liquid out of the grated sweet potatoes as possible with a kitchen towel or nut bag before mixing with other ingredients).
- In large mixing bowl, beat eggs and add grated sweet potato, onion and rest of ingredients. Add more matzo meal or flour if mixture seems too wet.
- Form 3-4” patties with your hands.
- Heat 2-3 tbsp of oil on medium heat in sauté pan.
- Place patties down carefully in hot oil and let cook for 3-4 minutes on one side until you can see a little brown peeking out from underneath.
- Carefully flip latkes away from your face and cook for another 3-4 minutes.
- 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.
- Serve with apple sauce and sour cream with a little cinnamon sprinkled on top.Or, try our Vegan alternatives: Vegan & Kosher Cashew Dipping Sauce or Tahini Sauce.