Spice up the holidays with this new take on a Hanukah favorite
Holidays in my family mean great food. We spend December feasting on latkes (for Hanukah), perogies and pickled herring (for the Polish Christmas Eve dinner), and Chinese food (for Christmas dinner). Since having my son, Levi, each celebration has taken on a new shine. He loves to help me prepare our holiday dishes (especially smooshing the latke mix up with his hands). Nothing makes me happier than sitting down to a meal we prepared together.
This recipe is a simpler take on sweet potato latkes. The shredded potatoes are combined with a little flour, egg and curry powder and baked to a crispy potato cake. Top the sliced cake with applesauce and a curry-cilantro-spiked sour cream. The curry powder doesn’t bring heat to the dish, but helps round out the sweetness from the sweet potatoes and applesauce.
Curried Sweet Potato Latke Cake
Mixing a russet potato with the sweet potato will give the finished potato cake a crispy finish. Use a food processor to shred the potatoes and onion. Pro tip: If you have a salad spinner, spinning the potatoes helps remove some of the extra liquid. Baking the pancake in a round, metal cake pan helps make the edges extra crunchy. Serve with apple sauce and curried sour cream.
1 cup shredded sweet potato
1 cup shredded russet potato
½ cup shredded onion
¼ cup flour
1 teaspoon salt
1 teaspoon mild curry powder
4 tablespoons of vegetable oil
- Heat oven to 400 degrees.
- In a large bowl, combine all ingredients except the oil. Use your hands to make sure the ingredients are mixed well.
- Pour oil into the cake pan.
- Pat the potato mix into the pan.
- Bake for 20-30 minutes, until the edges are crispy and the potatoes are cooked through.
- Use a spatula to loosen the potato cake. Put a plate over the top of the pan and flip the pan over. The cake should fall onto the plate.
- Slice and serve with apple sauce, curried sour cream and an extra sprinkle of cilantro if you would like.
Curried Sour Cream
Mix this directly in the sour cream container — it saves a bowl to wash!
1 pint sour cream
1 teaspoon (or more) mild curry powder
3 tablespoons minced cilantro, plus more to garnish
Mix all ingredients. Taste and adjust seasonings as needed.
Joanna Sooper is the owner of Turnip the Heat Cooking School, and an elementary school teacher. She loves working with children, and seeing them learn, especially if the lesson is about eating and cooking whole, fresh foods. She offers many classes for kids and adults, all focused on cooking delicious foods from scratch. Her goal is to teach students how to cook while exploring new ingredients, learning about how food is made and having some fun along the way. Learn more about Turnip the Heat’s classes at turniptheheatcooking.com.