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.
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!