Sweet Potato Pancakes

Hanukkah begins at sundown tonight, and while I'm not sure this recipe is "kosher," I think it's a great way for us Southern Gentiles to pay tribute to our Jewish brethren.  (Oh...and yes, you can still serve them with sour cream and applesauce.  Delish.)




Sweet Potato Pancakes
From Everyday Food.
Makes 4-6 servings.

1 pound sweet potatoes, peeled and coarsely grated
3 scallions, finely chopped
2 large eggs, lightly beaten
1/2 cup flour
3/4 cup canola oil

Combine grated potatoes, scallions, eggs, flour and a pinch each of salt and pepper.

Heat oil in a skillet over medium-heat until hot.  Using a 1/3 cup measure, scoop mixture and press into a 1/2 inch cake with hands.  Place in skillet and cook until golden brown, about 4 minutes on each side. 

Transfer to a paper towel-line plate, sprinkle with salt and keep warm.

Repeat until all cakes are finished.  Serve with sour cream and/or applesauce if desired.

(Note:  I am going to kick this delicious twist on latkes us a notch next time.  Add smoked paprika.  Or cumin.  Or curry powder.  Or maybe a spoonful of adobo sauce.  You get my drift.)