Organic sweet potatoes meet tradition on the Hannukkah table. Makes 16 pancakes or 4 servings.
|Sweet Potato Latkes|
1 large sweet potato
1 large white potato
1 medium yellow onion
3 eggs, slightly beaten
3/4 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
6 tablespoons vegetable oil, divided
1 cup sour cream (optional)
1 cup naturally sweetened applesauce (optional)
1. Peel and coarsely grate potatoes and onion. Drain the vegetables then wrap them in a dishtowel for a few minutes to get the moisture out.
2. Thoroughly mix in flour, eggs, pepper.
3. Preheat the oven to 250 degrees and line a baking sheet with foil. In a large nonstick skillet, heat 2 tablespoon oil over medium to medium-high heat. When the oil is hot, scoop in spoonfuls of the potato pancake mixture and flatten them with the spoon or a spatula. Cook the pancakes for several minutes per side until they are browned. After each batch, add 1 – 2 tablespoon oil to the pan and let it heat for a minute or two to keep the pancakes browning nicely. If they start to get too browned on the outside before the middle is cooked, reduce the heat. Transfer the cooked pancakes to the baking sheet and keep them warm in the oven while the rest cook.
4. Serve them topped with the sour cream and applesauce.
~Adapted from a recipe b Aviva Goldfarb