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Apple and Yams Latkes for Thanksgivukah

  • 1 1/2 pound red-fleshed sweet potatoes (yams), peeled and grated – about 5 cups grated
  • 1 cup grated apple, preferably a slightly tart variety such as Braeburn
  • 2 teaspoons fresh lemon juice
  • 1 to 2 teaspoons grated fresh ginger (to taste)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1-teaspoon baking powder
  • Salt to taste
  • 3 tablespoons oat bran
  • 3-tablespoon matzo meal or cornmeal
  • 2 eggs, beaten
  • About 1/4 cup canola, grape seed or rice bran oil
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1. Begin heating a large heavy skillet over medium heat. Heat the oven to 350 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.

2. Place the grated sweet potatoes in a large bowl. Toss the grated apple with the lemon juice and add to the sweet potatoes, along with the ginger, spices, baking powder, salt, oat bran and matzo meal or cornmeal. Taste and adjust salt. Add the beaten eggs and stir together.

3. Add the oil to the pan and when it is hot. Scoop mixture and carefully drop it into hot oil. Use a back of a spoon to flatten it. Fill the pan with as many as you can without crowded the pan

. Repeat with more mounds. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet. Transfer them to the baking sheet and place in the oven for 10 minutes to keep it crispy and warm,

4. Serve hot topped with applesauce and low-fat sour cream, thick Greek yogurt or crème fraîche if desired. And/or cranberry applesauce


Read more about Thanksgivukah in our blog post