sweet-potato-latkes-hanukkah

Known in Jewish culture as the Festival of Lights, Hanukkah is celebrated over eight days on the eve of the 25th of the Jewish month of Kislev. Hanukkah commemorates the re-dedication of the Holy Temple in Jerusalem after their victory over the Syrian-Greeks. Jewish people observe this holiday by lighting a single candle each night on a menorah (branched candelabra) until all eight branches are lit.

Hanukkah celebrates the miracle of the oil that miraculously burned for eight days despite there being only enough oil to supply one. As a reminder of the miracle of the oil, it is customary to eat foods fried in oil such as latkes (potato pancakes) and sufganiyots (jelly filled doughnuts).

Today I have a wonderful spiced sweet potato latkes recipe topped with apple sauce and sour cream. Crispy on the outside and soft on the inside, these latkes take on an elevated twist to the more traditional potato latke. Although these sweet potato latkes are wonderful by themselves, a small dollop of applesauce and sour cream topped on each one makes them more special. Each bite is the perfect balance of savory and sweet.

Happy Hanukkah!

Recipe: Spiced Sweet Potato Latkes

  • Prep Time: 15 min(s)
  • Cook Time: 15 min(s)
  • Total Time: 30 min(s)
  • Servings: 6

Spiced fried grated sweet potatoes pancakes topped with applesauce and sour cream.

Ingredients

    1 pound (orange) sweet potatoes, peeled and coarsely grated

    1 egg, lightly beaten

    3 tablespoons flour

    2 teaspoons brown sugar

    ¾ teaspoon cinnamon

    ½ teaspoon curry powder

    ½ teaspoon onion powder

    ½ teaspoon kosher salt

    ¼ teaspoon nutmeg

    1/2 cup vegetable oil

    1/2 cup applesauce

    ½ cup sour cream

    1 tablespoon chopped chives or parsley

Instructions

    Heat the oil to a medium-high heat in a 10 or 12-inch skillet.

    Using a colander, strain as much out of the grated sweet potatoes as you can.

    In a large bowl, add the sweet potatoes, egg, flour, brown sugar, cinnamon, curry powder, onion powder, salt, and nutmeg. Mix well.

    Form small flat pancakes using about 2 tablespoons of mixture.

    Fry four latkes at a time for 1½-2 minutes per side until browned. Remove the latkes from the oil and place on a plate lined with paper towels.

    Serve warm with applesauce and sour cream.

    Garnish with chopped chives or parsley.

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