This week’s feast will be a unique experience in my house as we celebrate Thanksgiving and the first night of Hanukkah. Typically the festival of lights is celebrated in December, but for the first time in hundreds of years the two holidays overlap. This means we’re having lots of fun creating a menu for dinner this Thursday!
Latkes are a traditional Jewish treat I just learned how to make earlier this year. Now that I have a hang on the recipe, I thought it was time to experiment and create something with a Thanksgiving twist. I swapped out the white potato for a sweet potato, added in some other goodies and voilà – a perfect combination treat for Thanksgivukkah! Frying in coconut oil gives the potatoes not only great flavor, but just the right amount of crispiness. Plus, this version can be made nearly guilt-free and even Paleo (depending on how much brown sugar you use).
1 pound sweet potatoes
1 cup unsweetened coconut flakes
1 egg, beaten
2 tablespoons pumpkin pie spice
1/2 teaspoon Kosher salt
1-2 tablespoons light brown sugar, packed
1/2 cup chopped pecans (options)
- Peel and grate sweet potatoes. Soak in cold water for 1-2 minutes, drain.
- Place grated sweet potatoes in cheese cloth or thin kitchen towel, cover and twist out extra liquid.
- In large bowl, add potatoes to remaining ingredients and mix well.
- In large pot, heat enough coconut oil to cover the bottom (about 1 inch of coconut oil) on medium.
- Scoop out about a tablespoon of the sweet potato mixture into the oil. Repeat until the bottom is full but not over crowded.
- Cook until the bottom is golden brown, about 2-3 minutes, then repeat on the other side.
- Place cooked latkes on paper towel. Repeat until completely out of mixture.
It took some trial and error to get the seasonings just how I like it. Don’t be afraid to make one, taste it, and then adjust your spices accordingly. Need other Thanksgivukkah inspiration? How about FitMenCook’s Stuffed Apples or our Roasted Turkey.