Happy Thanksgiving week!
As you may know, this year Thanksgiving coincides with Hanukkah. In honor of both holidays, I devised a dish that can work as an appetizer, side, OR dessert, depending on your mood and appetite! These are a take on the traditional potato latke, made with sweet potatoes and a slightly sweet spice flavor running throughout.
Aren’t these the coolest dang potatoes you’ve ever seen? These are giant PURPLE sweet potatoes that I found at Whole Foods the other week, and just had to have.
These sweet potato latkes can be made with any type of sweet potato, though- in fact, I ended up using 1/2 of the giant purple one (it was the size of 2 normal sweet potatoes!) and a regular orange one. I love the color in these latkes, and the warm spice that comes with each bite.
Topped with a dollop of maple syrup-infused Greek yogurt and some homemade cranberry sauce? Bye. Yes.
- 2 sweet potatoes, peeled
- 1 apple, peeled and cored
- 1 egg
- ¼ cup all-purpose flour
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp cardamom
- pinch salt
- canola oil, for frying
- Cranberry sauce (recipe below)
- Greek yogurt (I mixed mine with maple syrup and ground cinnamon!)
- Grate the potatoes and the apple using the coarse holes of a box grater. Set aside in a bowl.
- In a large bowl, whisk the egg until beaten. Add the flour, cinnamon, ginger, nutmeg, cardamom, and salt. Stir to combine. Add the grated potatoes and apple, and stir to coat everything with the egg and spice mixture.
- Add oil to a large skillet, so that there’s ¼ inch of oil in the pan. Heat to medium-high. When oil starts to smoke, or a small drop of the batter sizzles when added to the pan, we’re ready to fry our latkes.
- Form patties of potato-apple mixture with your hands. What I did was grab a ¼-cup portion, form a ball with my hands, and flatten slightly before placing carefully in the oil. Working in batches (don’t crowd the latkes, go for 3-4 at a time), fry for 2-3 minutes on both sides. Remove to a plate lined with paper towels.
- Serve with a dollop of greek yogurt and cranberry sauce. Enjoy!
- Place 1.5 cups of fresh cranberries, ½ cup water, and ½ cup sugar in a medium saucepan over medium-high heat. Cover and bring to a boil. Once cranberries start popping, bring heat down to low, but keep covered. Cook for 15-20 minutes. Stir in 1 tsp fresh lemon juice and garnish with lemon zest.
Hey! Before I go, I wanted to let y’all know I started a new segment on my YouTube channel called, “How the F#!& Do I Make That?“! My first lesson? The dreaded from-scratch pie crust! I wanted to share this with you all now before the holidays, in case you’d like to tackle a pie for dessert this year!
Please don’t forget to subscribe and leave a comment with an idea for what I should take on next. I’m open to suggestions!
This is my last post before Thanksgiving, but come back on Friday for a full list of recipes you can make with Thanksgiving LEFTOVERS!
Happy Eating and HAPPY THANKSGIVING!