Monday, December 6, 2010

Cinnamon Scented Sweet Potato Latkes

My first post! super exciting! Chanukah is all about spending time with family, and for the 6th night of Chanukah my sister came over for dinner. Of course, no Chanukah dinner is complete without Latkes. PROBLEM! My sister doesn't eat potatoes (obviously she is really missing out)...and thus these sweet potato latkes were born. Sweet but not too sweet with a little spice from some course ground pepper and strong Saigon cinnamon- a perfect combination of crispy outside and soft inside- they tasted like fried sweet potato pies and how can that be bad! They were even a hit with my husband who is a die hard for the originals!



Here is how I made them:
5 sweet potatoes shredded in the food processor (use the disk with the holes not the shredder blade)
1/4 of a cup or so of flour
3-4 eggs
salt, course ground pepper, cinnamon and a touch of granulated brown sugar
oil for frying

Make the batter by mixing everything together- one good thing about using sweet potatoes in latkes is you don't have to worry about the batter turning that ugly gray/brown color that you wind up with if you leave grated potato out for too long.



Heat about a 1/4 cup of canola oil in your biggest frying pan. Make sure the oil is hot enough- if the oil is the right temperature the latkes won't absorb as much oil. Start frying a heaping tablespoonful at a time pressing it down in the pan to the desired shape. 

Enjoy the smell of cinnamon as it wafts from the pan...


Remove them with a slotted spatula onto a paper towel lined surface to drain and then enjoy while they are hot and crispy. 



I made these with a meat meal but I'm a big fan of sour cream with latkes...with the spice of the cinnamon and pepper these would go great with a heaping dollop of cool sour cream.

Happy Chanukah!





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