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Butternut Squash Sweet Potato Latkes


Instead of making sweet potato pie for Thanksgiving, and potato latkes for Chanukah, try these sweet potato butternut squash latkes. You’ll get the flavors of Thanksgiving but the crispy fried texture of Chanukah.   If you’ve never made latkes before, don’t feel intimidated. They’re quite straightforward and hard to mess up. Definitely worth a try. Two tips for latke-making: 1. Stick a small piece of carrot in the oil. The carrot absorbs the burnt taste the oil sometimes gets. When the carrot looks dark and shriveled, take it out and replace with a new one. 2. To make the latkes a uniform size, use a 1/3-cup measuring cup to scoop up the batter.


Make the Latkes

1. Dice and sauté the onion in two tablespoons of olive oil and one quarter teaspoon of salt.
2. Peel and shred the butternut squash, sweet potatoes and potatoes.
3. Mix all the ingredients in a large bowl.
4. Heat olive oil in a non-stick frying pan. Scoop the batter using a one-third cup measuring cup for uniformity. Drop into the hot oil (keep the flame on medium-high). Cook until brown and firm on one side. Flip and cook for one to two more minutes, or until brown, on the second side.
5. Remove from oil and drain on a paper towel. Repeat until all the batter has been fried. Serve fresh.


Reprinted from chabad.org, the Judaism website. Miriam Szokovski is the author of historical novel Exiled Down Under and a member of the Chabad.org editorial team. She enjoys tinkering with recipes and teaches cooking classes to young children. Miriam shares her love of cooking, baking and food photography on Chabad.org’s food blog and in the N’shei Chabad Newsletter.