Sweet Potato Latkes


When I was younger I was always secretly envious of my Jewish friends. Back then it was my raging greed that made me curious of their holiday Hanukkah tradition: "They get EIGHT days of PRESENTS?!?!"

As a grown person I remain a little envious. It's not about the presents anymore - that obsession has died down. But rather, it's the togetherness, the family, good food and drinks. Christmas we have one day of this and it just flies. I would cherish to be with my family for 8 crazy nights.

I've never had the pleasure of engaging in Hanukkah festivities beyond learning to sing "Dreidel, Dreidel, Dreidel" and seeing newly lit candles through neighboring windows. But this year I decided to take on a bit of the tradition. For me, that of course involves the food! And latkes are a love of mine.

I found this wonderful recipe via Carrots 'N' Cake, however I have to admit I made a few mistakes. I thought you might like to learn from them:

1. Do not over rosemary your sweet potatoes. I LOVE rosemary - but I think I got a bit excited.

2. Do not cook these fellas on a cookie sheet! They will stick like crazy! Follow the instructions below instead.

3. Drain those potatoes as well as you can!

Here we go!


  • 2 sweet potatoes
  • 1/2 cup liquid egg whites
  • 1 cup Parmesan cheese
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon pepper

Peel your sweet potatoes!

Grate them into a large bowl. From there SQUEEEEZE out that potatoey juice so that the potato shreds are dry. The drier the better, and crisper they will be!

Once grated and squeezed, mix in your egg whites, parmesan, pepper and rosemary.

Place a wire rack on to your cookie sheet. I cannot emphasize this step enough. I made an oopsies on this one - no bueno.

From there, scoop balls of the potato mixture on to the wires and flatten these out.

Place in the oven for 20-25 minutes (or until brown around the edges and looking crispy).

Serve them up! Hope everyone is having a wonderful Hanukkah. What are some of your favorite holiday treats?