YUM. Today I will show you how my amazing and wonderful husband makes sweet potato latkes.
We came up with these a few years ago when Hannukah started on Thanksgiving weekend — it seemed to be the perfect blend of the holidays. And now? Now I prefer these to the regular potato latkes. And for all you fellow gentiles out there, latkes are little potato pancakes (much like hashbrowns) that are eaten at Hannukah. And if you want to know more, I *highly* suggest this book, which is what we read to Ezra before bed this week after making our first batch. So much fun!
The ingredients are simple. You need:
• Sweet potatoes. I count that as 3 up there because the one is so large.
• Eggs. You need to match the number of eggs to sweet potatoes. I photographed 2, but we ended up using 3 (again, since that one potato is so large)
• Olive oil: You need enough to thoroughly coat the bottom of your frying pan. It should be as deep as 1/2 of a flattened latke (roughly)
• 1/2 yellow onion, diced
• 1/4 cup matzo meal
• salt and pepper to taste
First, heat the oil in the frying pan on low while you shred the potatoes and dice the onion. Next, mix the shredded sweet potatoes, onion, eggs and matzo meal together in a bowl. Add your salt and pepper. Once mixed up, spoon heaping tablespoons of the mixture into the hot oil in the pan, and flatten with said spoon, cooking for about 3 minutes (or once bottom is browned). Then flip and repeat.
Once you are done frying a batch (we fit about 4 in each batch), transfer to a paper towel and blot dry and dash with salt. Repeat until mixture is all used up, and serve latkes with sour cream and / or apple sauce. YUM.
I’m honestly not sure how to calculate the calories on this one because of the frying oil, but based on my research of other recipes online with similar ingredients, I would guess around 120 calories per latke (including the sour cream).
For your internet share of the day, this recipe has all of my very favorite things in it. But, um, I had never thought to combine them… thoughts?