Sweet ... Blending of 2 Holidays

Although I usually start working on Thanksgiving a couple days early, this year is extra special as Turkey Day will also be the first day of Chanuka. This calls for some tradition combo's and Sweet Potato Latkes will definitely be on the menu. This is one dish that can be made ahead and frozen.

Yesterday I got some practice in making potato pancakes as Natureman and I volunteered to help another couple make 120 for a community potluck, yep 10 dozen.

Since latkes are on my mind, I figured I might as well make a batch of sweet potato ones and get them in the freezer.

For serving there will be not just our homemade applesauce but cranberries mixed in. Cranberry Applesauce sounds pretty good, doesn't it?

SWEET POTATO LATKES

2 ½ lbs sweet potatoes, peeled and quartered

1 c unseasoned breadcrumbs (regular or panko style)

1 T potato starch/ flour

3 eggs, beaten

1 t salt

½ t cinnamon

¼ t curry powder

Olive, grapeseed or peanut oil (for frying)

Ready a cookie sheet lined with paper towels placing it close to the frying pan so that once the latkes are fried, the finished product can be set atop and the paper towels can work their magic absorbing  extra oil.

I usually just scrub the potatoes and don't peel them since we grow our own (no chemicals) but we don't grow sweet potatoes.



Although these were bought in our local farmer's market and grown locally, these will be peeled.

Place quartered potatoes into food processor with the grating attachment. ( So much faster than hand grating!)

Remove potato juice by placing potato shreds in center of doubled cheesecloth/tea towel. Wrap in cloth and twist. The cloth not the dance, OK?

Heat oil in frying pan to give it time to reach frying temperature (smoking means it's too hot)

Meanwhile squeezed potato shreds are added to large bowl along with beaten eggs, salt, cinnamon and curry powder.

Take about a 1/4 c of mixture and hand squeeze extra liquid out before carefully adding it to hot oil. Test temperature with a pinch first. Seriously it has to be the right temp unless you like soggy latkes.

If satisfied with oil temperature, add additional latkes leaving room in between.

Use spatula to flatten latke, oil should come up at least half the sides.



When brown edges appear, time to flip carefully. Place done latke upon paper towel.

Individual preferences vary as to crispness. Growing up my Dad loved his latkes crispy hence I lean towards crispy.
Looks like we'll be having some yummy sweet potato latkes
in a couple of weeks with our turkey in the End of the Rainbow Valley...