Sweet Potato Latkes Recipe for a Healthy Hanukkah

Happy Hanukkah! This Jewish holiday starts tonight and is a festive commemoration of victory, perseverance, light – and oil. In honor of the miraculous way one day’s supply of olive oil is said to have burned for eight full nights, tradition celebrates Hanukkah through an abundance of fried foods. As delicious as they may taste, the traditional decadent fare of latkes and donuts (sufganiyot) can be a challenge for the health-conscious.

That doesn’t mean that you can’t make lighter, healthier versions of your favorite holiday recipes!Check out this recipe for healthy sweet potato latkes from 2005 graduate Dawn Lerman as it was published in the New York Times. They’re baked rather than fried, are packed with health-promoting vitamins, and taste delicious.

Sweet Potato Latkes

2 medium sweet potatoes, peeled and quartered
1/2 medium yellow onion, peeled and quartered
2 large eggs, beaten
3 tablespoons all-purpose flour, or use whole-wheat or rice flour
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon fine sea salt
Oil for frying or nonstick spray for muffin tins
Applesauce, plain yogurt or sour cream for topping (optional)

Equipment: muffin pans (optional)

1. Using the fine side of a grater or a food processor, grate the potatoes and onions. Transfer the potatoes and the onions to a large bowl, and thoroughly combine with the eggs, flour, lemon juice, sugar, cinnamon and salt. Set aside.

2. Position the rack in the middle and heat the oven to 400 degrees. Grease the muffin tins with oil or nonstick cooking spray. Using a large spoon, divide the mixture across the muffin cups. Transfer the muffin tin to the oven and bake the latkes for 25 minutes, or until they are golden brown and cooked through. (Note: Can also be baked in a baking pan — like a kugel.)