Wait- really fast order of business! I am going to be signing books twice this week in Seattle. Please come see me and I will be happy to sign books for Holiday Gifts for your friends and family!
1) Tuesday, December 3rd, 4-7pm At the Tom Douglas Cookbook Social (this event is SO COOL by the way!!!)
2) At the Kirkland, WA COSTCO on Friday, December 6th, 11-2PM
So what I didn’t mention last week, is that I was actually gone Skiing all week. My entire family as well as some friends headed up to Whistler to go skiing, drink and eat too much and laugh as much as possible. We even brought Wilbur, who we dressed up in things like a reindeer sweater with antlers and little plaid fleece coats. (I have totally become that lady.) And my mom brought Wilburs mom, Missy. Have I told you about Missy? My mom adopted her since she was done breeding and sweet as could be and totally trained (I’m a wee-bit jealous about that part). The only downer is that her name is the same as one of my oldest, dearest friends so everytime we say “oh, Missy is here” or something like that –everyone is super confused. And I feel kind of bad about it, but I was sure to call and apologize ahead of time…
So I skied too- which is crazy because I haven’t been in 13 years (AAAH!!). I really wanted to, but all those years of being pregnant and having little babies kind of threw me for a loop. But I did used to have crazy dreams when I was pregnant that I totally forgot I was pregnant and went skiing double diamond runs and then I would wake up in a cold sweat having a panic attack. Despite my anxiety about getting back on the mountain, the truth is, skiing is indeed just like riding a bicycle. I had the biggest grin on my face within 2 seconds of starting down the hill, and I don’t think it left the whole time. I forgot how it can feel like you are flying and I love to go super, super fast. Did I ever mention that it was the ONLY sport I was ever any good at? I think my hubby was a little surprised that he saw me be that coordinated at something.
Ok, I get sidetracked easily. So I didn’t even make Thanksgiving dinner you guys. And now I am so sad that we don’t have the leftovers, that I am getting ready to roast up a turkey right now! But I thought instead of doing mashed potatoes, maybe I would go with this sweet potato variation on latkes! And since we are in the middle of Hanukkah as well, I wanted to post these beautiful Sweet Potato Latkes.
These are so easy to make and would be beautiful served crispy on a platter, or even mini’s as appetizer. I love the sweet flavor and the hot and crunchy bits around the edges. When it is mixed with cold sour cream and fresh chives, they are comforting and delicious little bites!
To make these Sweet Potato Latkes, this is what you do:
In a large bowl, grate the onion with a box grater into a fine mesh strainer. Squeeze out as much liquid as possible from mixture and leave to keep draining while you address the potatoes.
Either grate the potatoes on a box grater or use an apple peeler to create potato strings.
In a large bowl, mix together the grated sweet potatoes, grated onions, flour and eggs until well combined. Season generously with Kosher salt and black pepper. Make little balls and flatten them into about a 3 inch disc.
Pour about 1/4 cup of vegetable oil into a skillet and heat over medium high heat.
Put a few latkes in the pan at a time and press down on them firmly with a spatula. Fry for about 3-4 minutes on each side until they are golden brown.
Put a dollop of sour cream on the top of each latke and sprinkle them with fresh chives.
Recipe: Sweet Potato Latkes
Ingredients
- • 1 yellow onion
- • 3 large sweet potatoes, peeled
- • 2 tbsp. AP Flour
- • 2 eggs, beaten
- • Kosher Salt and black pepper
- • Vegetable Oil
- • Sour cream and chives for garnish
Instructions
- In a large bowl, grate the onion with a box grater into a fine mesh strainer. Squeeze out as much liquid as possible from mixture and leave to keep draining while you address the potatoes.
- Either grate the potatoes on a box grater or use an apple peeler to create potato strings.
- In a large bowl, mix together the grated sweet potatoes, grated onions, flour and eggs until well combined. Season generously with Kosher salt and black pepper. Make little balls and flatten them into about a 3 inch disc.
- Pour about 1/4 cup of vegetable oil into a skillet and heat over medium high heat.
- Put a few latkes in the pan at a time and press down on them firmly with a spatula. Fry for about 3-4 minutes on each side until they are golden brown.
- Put a dollop of sour cream on the top of each latke and sprinkle them with fresh chives.
Preparation time: 15 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 4
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Categorized: Appetizers, Breakfast
Tagged: sweet potato latkes
Wait- really fast order of business! I am going to be signing books twice this week in Seattle. Please come see me and I will be happy to sign books for Holiday Gifts for your friends and family!
1) Tuesday, December 3rd, 4-7pm At the Tom Douglas Cookbook Social (this event is SO COOL by the way!!!)
2) At the Kirkland, WA COSTCO on Friday, December 6th, 11-2PM
So what I didn’t mention last week, is that I was actually gone Skiing all week. My entire family as well as some friends headed up to Whistler to go skiing, drink and eat too much and laugh as much as possible. We even brought Wilbur, who we dressed up in things like a reindeer sweater with antlers and little plaid fleece coats. (I have totally become that lady.) And my mom brought Wilburs mom, Missy. Have I told you about Missy? My mom adopted her since she was done breeding and sweet as could be and totally trained (I’m a wee-bit jealous about that part). The only downer is that her name is the same as one of my oldest, dearest friends so everytime we say “oh, Missy is here” or something like that –everyone is super confused. And I feel kind of bad about it, but I was sure to call and apologize ahead of time…
So I skied too- which is crazy because I haven’t been in 13 years (AAAH!!). I really wanted to, but all those years of being pregnant and having little babies kind of threw me for a loop. But I did used to have crazy dreams when I was pregnant that I totally forgot I was pregnant and went skiing double diamond runs and then I would wake up in a cold sweat having a panic attack. Despite my anxiety about getting back on the mountain, the truth is, skiing is indeed just like riding a bicycle. I had the biggest grin on my face within 2 seconds of starting down the hill, and I don’t think it left the whole time. I forgot how it can feel like you are flying and I love to go super, super fast. Did I ever mention that it was the ONLY sport I was ever any good at? I think my hubby was a little surprised that he saw me be that coordinated at something.
Ok, I get sidetracked easily. So I didn’t even make Thanksgiving dinner you guys. And now I am so sad that we don’t have the leftovers, that I am getting ready to roast up a turkey right now! But I thought instead of doing mashed potatoes, maybe I would go with this sweet potato variation on latkes! And since we are in the middle of Hanukkah as well, I wanted to post these beautiful Sweet Potato Latkes.
These are so easy to make and would be beautiful served crispy on a platter, or even mini’s as appetizer. I love the sweet flavor and the hot and crunchy bits around the edges. When it is mixed with cold sour cream and fresh chives, they are comforting and delicious little bites!
To make these Sweet Potato Latkes, this is what you do:
In a large bowl, grate the onion with a box grater into a fine mesh strainer. Squeeze out as much liquid as possible from mixture and leave to keep draining while you address the potatoes.
Either grate the potatoes on a box grater or use an apple peeler to create potato strings.
In a large bowl, mix together the grated sweet potatoes, grated onions, flour and eggs until well combined. Season generously with Kosher salt and black pepper. Make little balls and flatten them into about a 3 inch disc.
Pour about 1/4 cup of vegetable oil into a skillet and heat over medium high heat.
Put a few latkes in the pan at a time and press down on them firmly with a spatula. Fry for about 3-4 minutes on each side until they are golden brown.
Put a dollop of sour cream on the top of each latke and sprinkle them with fresh chives.
Recipe: Sweet Potato Latkes
Ingredients
- • 1 yellow onion
- • 3 large sweet potatoes, peeled
- • 2 tbsp. AP Flour
- • 2 eggs, beaten
- • Kosher Salt and black pepper
- • Vegetable Oil
- • Sour cream and chives for garnish
Instructions
- In a large bowl, grate the onion with a box grater into a fine mesh strainer. Squeeze out as much liquid as possible from mixture and leave to keep draining while you address the potatoes.
- Either grate the potatoes on a box grater or use an apple peeler to create potato strings.
- In a large bowl, mix together the grated sweet potatoes, grated onions, flour and eggs until well combined. Season generously with Kosher salt and black pepper. Make little balls and flatten them into about a 3 inch disc.
- Pour about 1/4 cup of vegetable oil into a skillet and heat over medium high heat.
- Put a few latkes in the pan at a time and press down on them firmly with a spatula. Fry for about 3-4 minutes on each side until they are golden brown.
- Put a dollop of sour cream on the top of each latke and sprinkle them with fresh chives.
Preparation time: 15 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 4
Recipe by Heather Christo (http://heatherchristo.com)
