Sweet Potato Latkes



Traditional latkes are great too. Potatoes work for both Thanksgiving and Hanukkah. I figure everyone has a good traditional recipe so I tasted and tested (this has been a yummy week) and decided on this great Thanksgivvukah combo, sweet potato and latke mashup.

Makes 48 latkes
2-1/4 pounds (3 large) red-skinned sweet potatoes, peeled

3 large eggs

6 tablespoons flour

1/4 cup honey

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon cayenne pepper

1 teaspoon salt

1/4 teaspoon ground black pepper

Vegetable oil, for frying

Prep: Finely grate potatoes in a food processor. Press to remove all liquid and place in a large bowl. Add remaining ingredients, except oil, and mix well.

Fry: Coat bottom of a large skillet with oil and heat over medium heat. Drop batter, by tablespoonful, into the skillet. Press with a spatula to 1½-inch rounds. Fry until golden and cooked through, about 5 minutes per side. Transfer to paper towel-lined plates. Continue until batter is finished, draining off liquid that accumulates in batter and adding oil to the skillet as needed. Serve hot.
Optional: serve with Cranberry Apple Sauce

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