The holidays might be over but I haven’t exactly been consistent posting here lately. It seems oddly appropriate that when everyone is getting ready to shelve the flour, butter and sugar for the season, I would be first getting around to posting holiday recipes.

Though I haven’t been doing much posting lately, it isn’t for lack of cooking. I’m not exactly sure what I’ve been lacking, besides time, which is a common theme, but certainly no excuse for failing to share what’s been going on in my kitchen: apple brandy punch, baked brie with cherry preserves, caramelized onion and bacon dip, chocolate crinkle cookies, peppermint mocha whoopie pies.

We’ll talk more about all of that later.

As long as you don’t ask me to get on a scale.

Today, the name of the game is Hanukkah. Sweet potatoes are in my refrigerator throughout the year but I am sure that whoever is responsible for sweet potato distribution sees an uptick during the holiday season when marshmallow-topped sweet potato casseroles seem to be appearing on everyone’s tables.

If you have some leftover, a great way to liven up the plates of leftovers you’re probably still gorging on is to whip up a batch of these pancakes. A perfect savory side dish or light lunch, these are just sweet enough and pair especially well with homemade applesauce.

Sweet Potato Pancakes

Serves 6 (2 latkes each)
Originally created for BettyCrocker.com

What You Need:

2 medium sweet potatoes, peeled
2 small tart apples, peeled
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
Pinch freshly ground pepper
2 eggs, lightly beaten
Canola oil for frying

How-To:

In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended.

In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes.

Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot. Serve with sour cream or homemade applesauce.

Tagged as: Latkes, pancakes, Sweet Potato Pancakes, Sweet Potatoes