Latkes With A Fall Feel

Bring Thanksgiving and Chanukah together for a sweet treat.

Tuesday, November 19, 2013
Special To The Jewish Week
Story Includes Video: 
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Not everybody thinks Thanksgivukah is a good idea. Some folks want their holidays —  and ritual food — separate. It’s kind of like your birthday falling on Cinco de Mayo. Do you have margaritas and cake? It’s almost too much!

I felt tricked at first. I wanted those two separate feasts and all their treats. But then I realized how amazing this holiday could be. We’re talking Deep Fried Turkey, Challah Bread Stuffing, Pecan Pie Sufganiyot and these Pumpkin Pie Stuffed Sweet Potato Latkes with Cinnamon Whipped Cream. Normally, I’m a savory latke fan, but these changed my mind. With lots of fall notes thanks to cinnamon, cloves and nutmeg, and the natural sweetness of the sweet potato, this latke is perfectly reminiscent of pumpkin pie. The cinnamon whipped cream is just the icing on the, well, latke. Yet another reason never to be jealous of Christmas.

RECIPE:

Pumpkin Pie Stuffed Sweet Potato Latkes with Cinnamon Whipped Cream

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Yield: About 10 latkes

Ingredients:

For Pumpkin Pie Filling:

1/3 cup cream cheese, softened in the microwave and whisked until smooth

1 cup pureed pumpkin (canned or homemade)

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

1/8 tsp. ground ginger

1/2 cup of confectioner’s sugar

For Cinnamon Whipped Cream:

1-cup heavy cream

1/3 cup confectioner’s sugar

¼ tsp. vanilla

½ tsp. ground cinnamon

For Latkes:

3 cups sweet potatoes (1 pound), washed, peeled and shredded with a box grater or a food processor

3 eggs, whisked

2 tbs. flour

½ tsp. cinnamon

2 tbs. brown sugar

¼ tsp. salt

½ cup high heat oil (canola, vegetable, etc.)

½ cup graham crackers, crushed, for garnish

Instructions

To make pumpkin pie filling, whisk together cream cheese, pureed pumpkin, seasonings and confectioner’s sugar and set aside.

To make cinnamon whipped cream, set a large glass or metal bowl and whisk or whisk attachment for a stand mixer in the refrigerator to chill. Then pour cream in the bowl and whisk just until stiff peaks form. Add sugar, vanilla and cinnamon and whisk until stiff peaks form.

To make latkes, first, peel and shred the sweet potatoes. Using cheesecloth or paper towels, remove as much moisture as possible. The more moisture you remove the crispier your latkes will be. Then combine sweet potatoes, eggs, flour, cinnamon, brown sugar and salt together in a medium bowl.

Heat a large pan over medium high heat and add ½ inch of oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle.

Drop about two tablespoons of potato mixture into the oil and flatten them down to form ¼ inch patties. Repeat until pan is full. Top with a tablespoon of pumpkin pie filling. Top with another two tablespoons of potato mixture and flatten together to seal in filling. Brown on one side for about three minutes, and then flip and brown the other for three more minutes.

Place on paper towels to absorb any excess oil. Repeat with remaining potato mixture.

Serve hot with whipped cream and crushed graham cracker crumbs! 

Amy Kritzer is a food writer and recipe developer in Austin, Texas, who enjoys cooking, theme parties and cowboys. She challenges herself to put a spin on her bubbe’s traditional Jewish recipes and blogs about her endeavors at What Jew Wanna Eat. Her work has been featured on Bon Appetit, Daily Candy, The Today Show blog and she also has a monthly column in The Jewish Outlook. You can follow her on Twitter, Pinterest and Facebook and watch her cooking videos on Google+.

There's a lot to love in these latkes. Amy Kritzer

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