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  • sweet potato latkes
    Photo: Liren Baker
  • The calendars have aligned, and this year two food-centric holidays fall on the same day! With Thanksgiving and Hanukkah colliding, I have been wondering how my friends of the Jewish faith will balance turkey with tradition.
  • sweet potato latkes
    Photo: Liren Baker
  • I may not be Jewish, but when you grow up in New York with lots of Jewish friends, you develop a taste for their culinary tradition. Rich in history and ritual, I have always loved how food plays a central role in Jewish holidays. With Thanksgiving on the same day this year, I imagine a Jewish Thanksgiving will be especially exciting!
  • sweet potato latkes
    Photos: Liren Baker
  • It's hard not to think of Hanukkah and not think of the latke. Potato pancakes are something anyone can love, Jewish or not. These sweet potato, parsnip and turnip latkes would be a wonderful side to the traditional Thanksgiving turkey. Crispy on the outside, tenderly sweet and savory on the inside, not only are they delicious, they're so fun to make. I must warn you, the hardest part about making latkes is that they may not make it to the table. They're almost irresistible; you can't help but eat straight from the pan!
  • sweet potato latkes
    Photo: Liren Baker
  • Here's to traditions, new and old. Now that I've made these latkes, I may never think of Thanksgiving without them again! I have embraced them as my own. And isn't that what a true American Thanksgiving is all about?

    Sweet Potato, Parsnip, and Turnip Latkes

  • sweet potato latkes
    Photo: Liren Baker

    Serves 4-6

    1 sweet potato, peeled, and thickly sliced
    1 turnip, peeled and halved
    2 parsnips, peeled
    1 medium onion, peeled and halved
    2 large eggs
    2 tablespoons flour
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    Canola oil

    In the bowl of a food processor or using a box grater, shred the sweet potato, turnip, parsnips, and onion. Transfer to a cheesecloth or kitchen towel lined colander, and wring out the moisture over a bowl.

    Let it sit for about 10 minutes, then drain any excess liquid, leaving any starch that may be left at the bottom of the bowl.

    Transfer the shredded potato mixture into the bowl and add the flour, eggs, salt, and pepper. Use your hands to mix.

    Preheat the oven to 175 degrees F and line a shallow dish or baking pan with paper towels. Heat a skillet
    ​(a heavy cast iron or non-stick pan works well) over medium high heat with about 1/4 cup of oil. Drop about two tablespoons of the sweet potato mixture into the pan and use a fork to spread into about 3-inch pancakes. Let it crisp a few minutes per side and transfer to the prepared baking dish. Sprinkle with a little salt if desired.

    Keep latkes warm in the oven until serving. But they're best eaten right away and served with a dollop of sour cream.

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