T’was the night before Hanukkah and all through the shtetl
Not a person was stirring, not even dreidel
The tzimmes were simmering in the slow-cooker with care
In hopes that the mishpocha soon would be there
The kinder were nestled all snug in their beds
While visions of sweet potato latkes danced in their heads!
Just try them, you’ll see. These are latkes you fall asleep thinking about and wake up craving.
- 1 lb garnet yams, grated (I like to leave the peel on) $2
- 2 scallions, thinly sliced $1 for a bunch
- 1/2 medium onion, grated $0.50 for a whole onion
- 1/3 cup all-purpose flour Pantry
- 2 eggs, lightly beaten $1.50 for 6
- 1 tsp salt Pantry
- 1/2 tsp black pepper Pantry
- 3/4 cup olive oil (vegetable or canola oil will work too, but I prefer the taste of olive oil) Pantry
Recipe Serves 6-8
- Preheat oven to 250 degrees F.
- In a large mixing bowl, combine grated yams, scallions, onion, flour, egg, salt and pepper. Stir well to combine.
- Heat oil in a large nonstick frying pan over medium-high heat until viscous.
- Form about 3 tbsp of sweet potato mixture into a ball and flatten it gently between your palms.
- Slide it into the oil, and repeat with the remaining mixture, working in batches, so as to leave room between the latkes as they cook.
- Drain cooked latkes on paper towels, and transfer to an ungreased baking sheet and keep warm in the oven until ready to serve.