Sweet Potato Latkes

My life is holiday-ing by. Wasn’t it just Hallowe’en? And Thanksgiving is already gone. Here it is only a day after and in addition to thinking about turkey leftovers I’m thinking about latkes because Hanukkah is next week, starting at sundown December 1st. Before you know it it will be next summer and I’ll be making lemonade for the fourth of July.

Foodwise, leftover Thanksgiving and Hanukkah actually go very well. Turkey sandwiches with old fashioned potato latkes is something special. Turkey and sweet potato latkes may be even better.

If you’ve got a couple of sweet potatoes left here’s an easy latke recipe (a riff on the recipe in my book, Hip Kosher) you can make to accompany your turkey leftovers and you can also make these next week for Hanukkah:

Sweet Potato Latkes

2 medium sweet potatoes

2 tablespoons all-purpose flour

2 large eggs

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon baking powder

vegetable oil for frying

Shred the sweet potatoes in a food processor. Place the potatoes in a strainer and press down to extract as much liquid as possible (or squeeze the shreds in a kitchen towel). Put the shreds in a bowl. Add the flour and toss the ingredients. Add the eggs, salt, cinnamon, nutmeg and baking powder. Heat about 1/8-inch vegetable oil in a large sautepan. Scoop enough of the sweet potato mixture to form a pancake about 3-inches in diameter and 1/4-inch thick. Fry the latkes for about 2-3 minutes per side or until the pancakes are crispy and golden brown. Drain on paper towels. Makes 4 servings