Potato latkes are a traditional Hanukkah side dish, and they’re typically made with white potatoes and lots of vegetable oil. We amp up the good nutrition by switching to sweet potatoes, and we only use a few tablespoons of heart-healthy canola oil for the entire batch so they’re light and not too oily. SPECIAL OFFER: SchoolFamily.com readers can purchase No Whine With Dinner at 30 percent off the list price, and get free shipping, by ordering the book here and using this promo code: FS2011.
large (1 pound) sweet potato, peeled and shredded (4 cups)
1/4 cup whole wheat flour
1/8 cup minced onion
3/4 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
2 1/2 tablespoons canola oil, divided
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Working in batches of 4, place 1/4 cup loosely packed potato mixture per latke into the skillet and flatten to 4-inch diameter. Cook until golden brown, about 4 minutes per side. Repeat with another tablespoon of oil and 4 more latkes, and finish with the remaining 1/2 tablespoon oil and 2 latkes.
In a large bowl, mix together the eggs, sweet potato, whole wheat flour, onion, salt, ginger, and pepper until well combined.
To keep the latkes warm, we placed a wire cooling rack on a baking sheet, popped it in a 200 degree oven, and then placed the finished latkes on top.