This year, the first day of Haunkkah is the same day as Thanksgiving. Yes, I said Thanksgiving. This once-in-a-lifetime occurrence has not happened since 1888, and will not happen again for more than 70,000 years. That may explain the excitement over, what has been termed, Thanksgivukkah.
(For those of you who don’t know, Hanukkah, starts on the same day every year… according to the Hebrew calender. However, the Hebrew calendar and the modern Gregorian calendar are not the same, so the 25th of Kislev (the first night of Hanukkah on the Hewbrew calendar) may occur anywhere from the late November to late December on the Gregorian calendar.)
In honor of Thanksgivukkah, I have created a recipe for sweet potato latkes that combines the traditional Hanukkah latke with the flavors of Thanksgiving.
- 2 medium sweet potatoes
- 2 eggs
- 1 TBSP matzo meal (or flour)
- ½ medium onion (optional)
- ½ tsp nutmeg
- ½ tsp cinnamon
- ¼ tsp salt
- 2 TBSP brown sugar
- Peel the sweet potatoes.
- Grate the sweet potatoes.
- Put the grated sweet potatoes in the middle of a large flour sack towel, fold the towel over, and then twist and/or squeeze until most of the moisture is removed.
- Add eggs, matzo meal, onion, nutmeg, cinnamon, salt and brown sugar to the grated sweet potatoes and mix well.
- Heat about 1 inch of oil in a high-sided skillet. (We love our cast iron skillet for latke making.)
- Drop spoonfuls of the potato mixture into the oil and gently pat it down.
- Fry until golden brown, then flip the latke with a spatula and fry the other side until golden brown.
- Serve with sour cream or apple sauce.