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A Whole Lotta Latkes

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No Thanksgiving table would be complete without sweet potatoes. And latkes (potato pancakes) are key to a successful Hanukkah dinner in our home. So this year, in honor of Thanksgivukkah, I am making Sweet Potato Latkes!

Why are sweet potatoes so important to Thanksgiving? It is probably because they are at their prime this time of year. The beta-carotene rich tubers are full of sugars that haven’t converted to starches yet. And sweet potatoes match the fall leaves perfectly, bringing some of the amazing color from changing of seasons onto your table. They are one symbol of a successful harvest, and something for which to be thankful.

You may already know the symbolism of latkes, but for those of you who don’t know, I encourage you to read this wonderful explanation from the New York Times circa 1982.
The miracle symbolized by the oil in which they are fried, as well as their delicious taste, are two more things for which to be thankful.

There are many recipes for Sweet Potato Latkes out there, but this one finishes with time in the oven, which allows the carbohydrates in the sweet potato to caramelize, adding a nice crunch to the edges and softening the centers into yummy goodness.

Sweet Potato Latkas

Peel and grate about 3 cups of sweet potato. Latkas in bowl
Add ¼ cup matzo meal, two eggs, and 1 tsp kosher salt. Mix well.
Preheat oven to 350.
Form into circles about ½ inch thick and 3 inches wide.
Drop into oil ( ¼ to ½ inch deep) that has been heated to around 375 degrees (hot enough to make a single shred of the mix dance around). I can usually fit 3-5 into the oil at a time.
Cook 2 min on each side, to a nice golden brown.
Place on cookie sheet and put into oven.
Continue frying the rest of the mixture in batches, adding to your cookie sheet.
When the last bunch goes onto the cookie sheet, I usually bake for 5 more minutes.

latkas cooking
Enjoy with applesauce or sour cream as you wish! Do you have any wonderful latke recipes, sweet potato or not, that you’d like to share? If so, please do so here!


By Ebony Goldsmith, Marketing and Communications Assistant 

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