This year something really unique happens – the second night of Hanukkah falls on Thanksgiving. This last happened in 1888 and according to calculations, won’t happen again for at least another 70,000 years so this is a once-in-a-lifetime event for those of us who celebrate both!
In honor of this rare and food-oriented event, Stef from The Cupcake Project decided to host a Food Blogger Potluck where we could all share our #Thanksgivukkah recipes. You can read more about how this all came to be here.
I knew immediately what my “hybrid” dish was going to be – Candied Sweet Potato Latkes. We always have some form of Latke at Hanukkah and we always have some form of sweet potatoes for Thanksgiving so it just made perfect sense to combine the two!
Plus, you can make these ahead of time and reheat right before serving, which is a major plus when feeding a big group. Each serving is 2 Latkes and only 4 Weight Watchers Points Plus, Vegetarian, Paleo, Gluten-Free, Nut-Free and there is a Dairy-Free option so this is a crowd pleaser!
Now, check out the other fabulous #Thanksgivukkah dishes that my food blogging friends made…
- To make dairy-free, use all coconut oil and omit the pastured butter.
- If you want to make these for the freezer, cook them as directed, allow to cool completely and freeze in a single layer. Once frozen, transfer to a ziploc or other airtight container.
4 Points Plus Per Serving -- Individual Serving Size is 2 Latkes -- Recipe Makes (approximately) 20 Latkes
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 pounds organic sweet potatoes, peeled and shredded
- 1/2 large (or 1 small) sweet onion, finely chopped
- 1 large egg + 1 white, beaten
- 1 teaspoon orange juice (or 1/4 teaspoon orange zest)
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoon coconut palm sugar
- 1 Tablespoon pure Maple Syrup
- 6 Tablespoons tapioca flour (starch)
- 2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- pinch freshly grated nutmeg
- 2 Tablespoons pastured butter, divided (for cooking)
- 2 Tablespoons coconut oil, divided (for cooking)
- Wash and peel the sweet potatoes.
- If you have a food processor (if not, use a handheld box grater), fit with shredding blade. Shred peeled sweet potatoes.
- Change blade to chopping blade and finely chop onion.
- In a large mixing bowl, combine shredded potatoes, chopped onion, beaten egg plus egg white, orange juice, vanilla, palm sugar, maple syrup, tapioca flour, salt, cinnamon and nutmeg. Mix until well combined. Let mixture sit for 10 minutes to release liquid.
- Use your hands to squeeze out all the excess liquid and pour out or drain through a fine mesh strainer. You may need to do this 2 or 3 times to get all the liquid out. This is very important for cooking as the excess liquid will make the latkes fall apart.
- Heat a large frying pan (I used non-stick) over medium heat. Once hot, add 1/2 Tablespoon of butter plus 1/2 Tablespoon coconut oil to pan. Use your hands to form the latkes making sure to press them together (about a rounded Tablespoon each) and gently place in frying pan, five latkes at a time.
- Cook, undisturbed for 8 minutes and gently flip. Continue cooking on other side for 5 more minutes and remove to a parchment paper lined baking sheet.
- Repeat until all latkes are cooked. Serve immediately or refrigerate until ready to reheat. To reheat, preheat oven to 325F. Place tray in oven until latkes are warmed through, about 15 to 20 minutes.
- Serve with a touch of maple syrup and Enjoy!