By Kiley Kievit

Here is a recipe for Sweet Potato Latkes from Rachel Haus of Kalamazoo.

to read more about how Haus and her family celebrate Hanukkah.

SWEET POTATO LATKES

(adapted from a recipe from the New Prospect Café in Park Slope, Brooklyn, found on epicurious.com)

Makes about 15 latkes

Ingredients:

1 lb. sweet potatoes, peeled or un-peeled

½ cup all-purpose flour

1 t. brown sugar (or to taste)

1 t. baking powder

1 T. garam masala

Salt and pepper to taste

Pinch cayenne pepper, to taste (optional)

2 large eggs, beaten

½ cup milk or coconut or soy milk (approx)

Vegetable oil for frying

Instructions:

Cut potatoes to fit in feed tube of food processor, fitted with shredding blade. After shredding, transfer shreds to a large colander. Alternatively, hand grate potatoes into a large colander. Squeeze or press any liquid out of shreds and discard liquid. Transfer shreds to large bowl.

In a separate bowl, mix flour, sugar, baking powder, garam masala, salt and pepper and cayenne pepper (if using). Pour beaten eggs and just enough milk into the dry ingredients to make a stiff batter. Pour batter onto potato shreds, mixing to coat. Mixture should be moist, but not runny; if too stiff, add more milk. Set aside. Pour approximately ¼ inch of oil (or more or less to taste) in large skillet over medium-high heat. (Too high a heat will brown outside of latkes before inside cooks.)

Using a large spoon, scoop a heaping amount of latke mixture from bowl and slide it into pan. Press down gently with spoon. (Latkes may be any size, but 2-½ to 3 inches in diameter is common.) Repeat until most of skillet is filled.

Fry latkes until well browned on bottom. Then flip each carefully and fry until browned on second side and crispy around edges. Drain finished latkes on paper towels. Repeat process until all latkes are fried, adding oil to skillet as needed.

Latkes are best eaten right away, traditionally with applesauce or sour cream as a topping or on the side. However, they may be reheated in a microwave, a 400-degree oven, refrigerated (store with paper towels between layers) or frozen (freeze in single layers, then transfer to freezer bags).

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