Latkes, the traditional Chanukah fried potato patties, are delicious but not exactly healthy fare. Up the nutritional value of your latke dinner party (at least a little) by combining white potatoes and sweet potatoes in your latke batter.

More Sweet Potato Latke Recipes:

Butternut Squash Sweet Potato Latkes

Purple Sweet Potato and Beet Latkes Supreme

Sweet Potato and Scallion Latkes

Baked, No-Fry, Sweet Potato Latkes

Directions

Yields 2 dozen latkes

1. Using box grater or in food processor using the larger shredder blade, alternately shred the potatoes, sweet potatoes and the onions. (Alternating the potatoes with the onions helps keep the potatoes from browning!!). Transfer mixture to colander. With hands, squeeze out as much of the moisture as possible – this will help keep the latkes crispy). Transfer squeezed mixture to large bowl.

2. Mix in eggs, flour, salt and pepper. Let stand for five minutes. Pour off any excess liquid.

3. In large skillet, heat a qurater inch of oil over medium-high heat until oil is very hot but not smoking. Using a quarter cup measure or ladle, add latke mixture to skillet, leaving about one inch between them. Flatten slightly. Fry for about three minutes, or until well browned and crisp around the edges. Flip over; fry for another three minutes, or until crisp and golden brown. With slotted spoon, remove to paper towel-lined baking rack.

4. Repeat with remaining mixture, removing any bits from skillet that are too blackened and adding oil as necessary.

Notes: Make this with Baked Apple Sauce to serve alongside!