Sweet Potato Latkes

Traditionally served on Hanukkah, these latkes–essentially potato pancakes–are given a Thanksgiving twist with the addition of sweet potatoes. A tip to ensure extra crispiness: Place grated potatoes in a clean dish towel or between two paper towels and squeeze to remove excess liquid. (Adapted from this Martha Stewart recipe.)

Ingredients (makes 2 dozen)

• 3 scallions, light green and white parts only, thinly sliced
• 2 large eggs, lightly beaten
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground pepper
• a pinch of cayenne (optional)
• 1 1/2 pounds (about 3 medium) Yukon Gold potatoes, peeled and grated on a box grater
• 1 1/2 pounds (about 3 large) sweet potatoes, peeled and grated on a box grater
• vegetable oil for frying
• sour cream and/or applesauce, for serving

Directions

In a large bowl, mix together scallions and eggs. Add flour, salt, and pepper and stir until well combined. (For adults or older kids, add a dash of cayenne for some heat).

Add both kinds of potatoes to egg and scallion mixture. Toss until incorporated and evenly coated.

Heat a large skillet with 1/2 inch of vegetable oil on medium heat.

When oil is almost smoking, work in small batches to carefully spoon 2 tablespoons of batter into oil and gently flatten to form each latke. Cook and turning once until golden and crispy on each side, about 2 to 3 minutes.

Transfer to a wire rack lined with paper towels (to remove excess oil).

Serve immediately with sour cream and/or applesauce.

— Gavriella Mahpour is New York Family‘s listing editor and one excellent cook!