The Red, White, and Green

Tonight is the first night of Chanukah, so I thought I’d share my favorite latke recipe — made with sweet potatoes. I adore this version of the holiday classic because a) I’ve always been obsessed with the sweet, starchy root vegetable (I actually turned orange as a baby from eating too many) and b) they’re in season right now, so I can buy them at my local farmers market.

They also fit right in with weekday veg: Because they’re fried, latkes make for a pretty filling meatless meal. For a healthier version, bake them on a lightly greased cookie sheet at 400 degrees for 40 minutes (flip halfway through). But I say why not celebrate the miracle of oil?

Just feel free to chase them down with a glass of sustainable kosher red wine.

Sweet Potato Pancakes

Serves 4

3 medium sweet potatoes, coarsely grated
1/2 onion, chopped
2 eggs, lightly beaten
4 tablespoons all-purpose flour (substitute rice flour for GF)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
canola oil

Wash and peel sweet potatoes. Using a coarse grater, shred potatoes into a large bowl. Add onion, egg, flour, baking powder, salt, and pepper. Stir thoroughly until well blended.

In a large skillet, add enough oil to generously coat bottom and heat on high until glistening. Drop potato mixture by rounded spoonfuls into pan; press with back of spoon to flatten.

When edges appear brown and crisp, flip and cook for a minute or two more. Remove from pan and place on paper towels or a brown paper grocery bag (clever reuse!) to drain.

Serve immediately, or place on a cookie sheet in a warm oven until you’ve fried up the whole batch. Serve with sour cream or apple sauce. Happy Eco-Chanukah!

–Jennifer Grayson

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