Happy Hanukkah friends! The time is here to reflect, celebrate, and stuff ourselves to the brim with latkes and jelly doughnuts! This year, we’ve read a lot of children’s books about latkes. A few of our favorites being Little Red Ruthie, Meet the Latkes, Good Night Bubbala, and Moishe’s Miracle.
On the first night of Hanukkah this year, we plan on reading Moishe’s Miracle to the kids, as the story centers around latkes, and conveys a really lovely message about the way in which true “miracles” only come to those who will use them in service of kindness, generosity, and the betterment of others.
When planning out our own latke recipe, I had to keep in mind that for some unfathomable reason, my kids are very against white potatoes. They’ll eat a French fry here and there, but will ALWAYS say no to baked or mashed potatoes. I can’t explain it, but I’m sure they’ll understand the magic that is a buttery roasted potato at some point in their lives.
Because of this quirk, and in hopes that this year’s latkes would actually get eaten, I decided to make them with sweet potatoes. In the end, my younger son devoured them, and, while my daughter enjoyed making them, she only took about 2 bites before calling it quits. The adults in the house very much enjoyed them though, and I hope that you do too!
You can find the recipe and instructions below. I also linked the lovely Hearth and Hand plates that I used for this table setting. Let me know what you think in the comments, and have a wonderful holiday season!
Easy Sweet Potato Latkes
Ingredients:
- Two smallish sweet potatoes
- 4 chives, chopped
- 2 eggs, beaten
- 4 tablespoons of flour (I used arrowroot)
- Salt and pepper to taste
- 3-4 tablespoons avocado oil for frying
- Jalapeno (optional, but delicious if you aren’t serving these to kids…)
- Cheddar cheese (optional, for topping)
- Sour cream (optional, for topping)
Instructions:
- Peel and grate the sweet potato using the larger side of a box grater.
- Use a clean kitchen towel to squeeze excess water out of the sweet potatoes. (Don’t skip this! I did in round 1 and they fall apart immediately.)
- Beat the eggs lightly
- Add the flour to the grated sweet potato. Use your hands to mix and ensure that the sweet potatoes are all lightly coated in flour.
- Add the egg, salt and pepper and mix.
- Add the chopped and seeded jalapeno if desired, and mix again.
- Heat oil in pan (until sizzling)
- Pick up about 3 tablespoons worth of potato mixture and form into a ball. (I had better luck when I squeezed a little bit of the extra moisture out of each ball in the sink before transferring to the pan.)
- Place potato balls into the pan, and flatten with a fork.
- Cook for about 3 minutes on each side, until golden.
- Top with shredded cheddar cheese, and keep warm in oven if not eating immediately.
- Enjoy!
Moishe’s Miracle (Affiliate Link)
