How to Make Sweet Potato Latkes

Potato pancakes, or latkes, is perhaps the best-known Hanukkah dish. If you'd like to try something a little new this Hanukkah, though, why not try making them with sweet potatoes instead? These pancakes are not only a tasty spin on an old favorite, but they are healthier to boot! Sweet potatoes a great source of vitamins A, C and B6, and have a much lower glycemic index than do white potatoes.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 large sweet potatoes
• 2 eggs
• 1 tbs. brown sugar
• 2 tbs. all-purpose flour
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. nutmeg
• 1/4 cup vegetable or canola oil

1. Peel and shred the sweet potatoes. Place the potato shreds in a colander and cover with a clean dishcloth or several layers of paper towels, then squeeze the shreds and drain through the cloth or towels. Let the potato shreds rest for a few minutes, then drain them again so they will be as dry as possible.

2. Beat the eggs lightly, then mix them into the potatoes. Stir in the brown sugar, flour, cinnamon, ginger and nutmeg.

3. Heat the oil in a large frying pan until it's sizzling hot. It should be 375 degrees if you have a thermometer, but if you don't, don't worry. This small amount of oil will heat up in a hurry.

4. Mold the potato mixture into pancakes-this batter, unlike a traditional flour pancake, will not pour. Fry each latke one at a time for a minute or two until browned on the bottom. Flip the latke, then fry for another minute or so until the other side is brown as well.

5. Drain the latkes on paper towels to absorb excess oil. Serve them while they're hot.

Tips & Warnings

• Try these topped with sour cream or plain or vanilla yogurt.
• If you're trying to cut down on fat intake, you can bake these latkes on a lightly greased baking sheet at 450 degrees for 10 to 15 minutes, turning once when halfway through.