Chanukah, Oh Chanukah Sweet Potato and Apple Latkes

7 years ago Archive 0

By: Danielle Collins


Menorahs burning bright, spinning dreidels, chocolate gelt, and stories of olive oil that miraculously burned for eight days.  Chanukah is my favorite Jewish holiday because it is full of celebration.  Every year, my close friend, Sami, hosts a dreidel party and serves mounds of potato latkes.  This year, she and I agreed to make our own homemade latkes instead of ordering them from the supermarket.

The potato latke is a fried Ashkenazi dish that developed in the 1800s.  Although white potatoes are traditionally used to make latkes, I decided to use sweet potatoes instead because they are much healthier.  Sweet potatoes are lower on the glycemic index and are rich in beta-carotene (vitamin A), vitamins such as B6 and C, and minerals such as potassium and magnesium.  To add a vibrant and fresh flavor, I also included apples as a primary ingredient in my latkes.  They provide an additional boost of fiber and vitamin C.

I cannot wait to make my sweet potato and apple latkes with Sami.  They are the perfect winter comfort food and the ultimate dreidel party snack.




Chanukah, Oh Chanukah Sweet Potato and Apple Latkes

It is customary on Chanukah to eat foods cooked in oil to honor the miracle of the olive oil that burned in the Holy Temple’s menorah for eight days instead of one.  Latkes are one of the most popular fried foods enjoyed during the holiday festivities.



2 large sweet potatoes, peeled

2 apples, peeled and cored, diced

1/2 large onion, diced

2 large eggs

1/4 cup flour (gluten free substitution: almond flour)

1/2 teaspoon salt

1/4 teaspoon pepper

Olive oil or coconut oil

Applesauce, for serving (optional)



1.) Wash all produce.

2.) Shred the sweet potatoes over a large bowl.  Use a grater with large holes.

3.)  Crack the eggs into a small bowl and remove any shells.  Whisk the eggs thoroughly.

4.) Add the apple, onion, eggs, flour, salt, and pepper to the large bowl.  Stir until all the ingredients are well combined.

5.) Turn on the stove to medium heat and place a large skillet over the burner.

6.) When the skillet is hot enough, add 2 tablespoons of the oil.

7.) Scoop 1/3 cup of the latke mixture into the pan.  Flatten into pancakes.  Let cook until the bottom of each latke is a dark golden brown.  Then, flip the latkes and wait for the other side to turn golden.

8.) Prepare a large plate with a layer of paper towel to absorb any excess oil.  When the latkes are ready, transfer them to the plate.

9.) Repeat steps 6-8 for the remaining potato “batter.”

10.) Serve the latkes warm.  Enjoy them plain or with applesauce.