Holiday Recipes

 

Sweet potato latkes

A delicious change from ordinary potato latkes — or a wonderful addition to the Chanukah table. Spice them up, if you like, with cumin and cayenne pepper, or just leave them alone — either way, serve with Rosy Applesauce and sour cream.

2 lbs. (1 kg) sweet potatoes (about 3 large or 2 medium), coarsely shredded
1 medium onion, finely chopped
4 eggs, beaten
2/3 cup (150 mL) all purpose flour
1 tsp. (5 mL) baking powder
1-1/2 tsp. (7 mL) salt
1 tsp. (5 mL) cumin (optional)
1/4 tsp. (1 mL) cayenne pepper (optional)
vegetable oil for frying

  1. In a large bowl, combine the shredded sweet potatoes, onion, eggs, flour, baking powder and salt. (And, if youíre using the cumin and cayenne, mix them in too.) Toss everything together until itís very well mixed. Let sit at room temperature for about 10 minutes before using to allow the sweet potato to begin to soften.
  2. When ready to cook, pour vegetable oil into a large skillet to a depth of about 1/4-inch (.5 cm). Place over medium heat. When a shred of sweet potato dropped into the oil sizzles immediately, itís ready to use. Drop the sweet potato mixture into the hot oil by heaping tablespoons (smaller is better for these) and pat down very gently with the back of the spoon. Resist the urge to squish the mixture down while it cooks or to make the latkes neat and tidy — the raggedy edges are deliciously crispy. Cook until golden brown — about 1-1/2 to 2 minutes per side Ė turning over once. Place on a rack over a cookie sheet and keep warm in a 250° F (120° C) oven until ready to serve.
Makes about 24 2-inch (5 cm) latkes.

How kids can help:

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Older children can help shred sweet potatoes on a box grater (wearing rubber gloves to protect knuckles!).

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Toss potatoes with other ingredients.
Quick holiday recipes:

Cookie exchange recipes:

Gingerbread farm recipes:

Chanukah recipes:

Kwanzaa recipes:
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