When I think about the exterior caramelization that happens when a shredded sweet potato hits hot oil, there's just nothing else for me.

I've said it before, and I'll say it again: I prefer sweet potatoes.

I know, I know. As an American Jew (two groups known for their deep love of the white potato), it's practically blasphemous for me to shun the humble Russet. And yeah, I can see its place in a recipe now and then: The toothsome steak fry. The knish. The pierogi--potatoes do makes sense there. But still, given the choice, I go for the yams.

It seems like the latke should be the kind of potato exception that a non-potato-lover like myself should make. But when I think about the exterior caramelization that happens when a shredded sweet potato hits hot oil, there's just nothing else for me.

Here, I've taken things over the top by adding more sweet root vegetables: carrots (I used rainbow carrots, but any kind will work), and beets, which add a pop of bright purple color, as well as earthy sweetness. I've kept the seasoning simple--just thinly sliced scallions, salt, and pepper, but these would welcome a bit of grated ginger, fresh turmeric, and/or minced garlic, too. Feel free to get creative. 

But whatever you do, be sure to eat these hot, right out of the pan (or oven, where you'll warm them), with plenty of sour cream and/or applesauce. Tonight, I'll be serving these alongside mouthwateringly tender brisket and some roasted broccolini. But between you, me, and the applesauce, these latkes will be the star of the show.  

I mean, just look at that. How could they not be?