Happy Thanksgivukkah – Sweet Potato Latkes Recipe Time!

 

Good morning friends! Happy Thanksgivukkah!

Every year on Thanksgiving I like to reflect on the little boy’s first Turkey Day by looking at one specific photo:

Yes, that would be my baby set inside the broil foil pan that was to hold the mashed potatoes.

While he is certainly too big now to fit in a pan, he still behaves like a baby waiting ever so IMPATIENTLY last night for his present for the first night of Hanukkah.

I love that he requested and hounded me relentlessly for the newest model Nike sneakers as a gift. Perhaps we have a future runner on our hands.

Along with gift giving and lighting the menorah last night, we dined on some serious sweet potato latkes.

I have teased you enough about my latkes so let’s discuss the recipe on this fine Thanksgiving and Hanukkah morning.

So here’s the situation:

The tradition of the latke is to fry it in oil but I opted to bake-fry mine instead. I also opted to break some more tradition and replace the flour and/or matzoh meal in favor quinoa flakes.

I am either some type of religious rebel or simply quinoa cool.

One bite and you will forgive me for playing around with the recipe.

The texture and flavor is amazing.

These latkes have the perfect balance of moist and greasy without being too greasy and moist.

THE COOKIE CHRUNICLES SWEET POTATO LATKES: (made 10 decent sized latkes, you can easily double or triple this recipe)

• 2 medium-sized sweet potatoes – grated (should yield 2 cups or a bit more. I left the skin on; totally up to you if you feel  like peeling).
• 1/2 large onion – grated (or finely diced since grating an onion is a real pain)
• 1 large slice of apple (you can use more or less or leave out completely)
• 1 egg plus 2 whites (you can replace egg whites with another egg, up to you)
• 4 tbsp. quinoa flakes
• pepper (season to taste)
•  cinnamon (season to taste)
• 1 tbsp. melted coconut oil *
• coconut cooking spray *

*If you don’t have coconut oil/spray, no biggie. Use what you have.

Preheat oven to 375 degrees. Grate sweet potatoes, onion and apples.

If you are wondering why I only used one slice of an apple, I guess I will tell you. I cut the slices to start grating but chose to eat the rest of the slices myself. I can’t control myself around Pink Lady apples.

Combine the grated potatoes, onion and apple in a bowl.

Using a paper towel, soak up some of the liquid.

Add in eggs, quinoa flakes and seasonings. Mix well.

Now here’s the bake-fry part:

Meet my tag team. I felt a bit guilty about the whole no-fry thing so I decided to melt a tablespoon of coconut oil and use that to coat the pan.

Form little patties with your latke batter and drop on pan. You can make them big or small, totally up to you.

Lightly spray each latke with your coconut oil cooking spray.

Bake for about 10 minutes a side (since all ovens are different, just keep watching them and adjust your cooking time accordingly).

These latkes hold together amazingly well so don’t worry about the flipping.

I usually make the latkes earlier in the day and then reheat in the oven, turning the oven to broil right before serving.

Serve with applesauce, sour cream (greek yogurt) or, since it is Thanksgiving, cranberry sauce or my favorite, cranberry apple butter.

Heck, load them up with it all. Throw in some turkey and stuffing too.

Have a very Happy Thanksgiving and remember to enjoy every bite!

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What are you most looking forward to eating today?

What is your favorite latke topping? Applesauce!

Will you be running in a Turkey Trot today? Not me but I will be running anyway!