I’ve been awful about posting recently. Busy lives means I spend more time cooking rather than writing about it! Today I am in my race to crank out pies and sides to make my mother’s prep less stressful. And also (selfishly) because I refuse to eat store bought pie!
To make matters more interesting, this year, for a once in a lifetime treat, we have the concurrence of Thanksgiving and Hanukkah! So of course one of my sides will have to be latkes. I think Sweet Potato Latkes are most appropriate and so I am cooking up a batch now. To take them with me and make reheating easier I am stacking them in a loaf pan and will reheat them in the oven along with the stuffing and squash.
Yes, squash- seems everything I am cooking today is orange! I am roasting Butternut Squash with shallots and thyme. Yum! Just cube the squash, toss with olive oil, salt, pepper, 1 tsp of sugar and some fresh or dried thyme and roast at 450F for about 25-30 minutes, turning once during the cooking.
Also of course, my favorite Pumpkin Pie, no dairy and delicious! And Apple Pie for my son, it is by far his favorite!
Here’s the recipe for the latkes:
Sweet Potato Latkes (from Faye Levy’s 1,000 Jewish Recipes)
1.5 lbs sweet potaotes, peeled
1 medium onion
2 large eggs
3/4 tsp salt
5 Tbs all purpose flour
oil for frying
Grate sweet potatoes and onion in a food processor with a coarse grating blade. Tranfer to a large bowl and combine with eggs, salt, pepper and flour. (this will seem dry at first but will come together nicely)
Heat oil in a heavy skillet and fry a large spoonful of mix at a time, pressing it flat after putting it in the pan. Fry until golden brown (carefeul they can burn more easily than potato latkes). Drain on paper towels.
Enjoy! And have a Happy Holiday enjoying food with your family and friends!