Every night we light a candle for something to remember. The first night, for peace. The next, for love. The next, for forgiveness. The next, for joy. We keep naming the things we want to hold most dearly until, on the eighth night, we recite them all, a litany of yeses that feels good and pure and true. This was my Hanukkah, growing up. A sweet ritual of remembrance we practiced, tenderly, holding hands, probably after om’ing, probably looking out on a gorgeous Maui sunset.
We weren’t religious Jews, per se, but there was always something of the spirit with us.
And it certainly didn’t stop me from adoring latkes. These purple sweet potato latkes, doused heavily with thyme infused apple sauce and creme fraiche, are no exception.
I also couldn’t resist sharing pictures from Thanksgiving with you, hopefully as inspiration for a Hanukkah feast, Christmas meal, or other holiday gathering you may have this season. I foraged all the fresh ingredients for the table the morning of—strawberry guava, rosemary, and Meyer lemon from our land, and persimmons from a nearby farm.
My dear friends Gabby and Bennett hosted us on the deck of their gorgeous home in Kula, on the slopes of Haleakala crater. These are their sweet kiddos, Izzy and Sabine, dancing around like mad just below.
Theirs is such a precious family—and it’s so sweet to watch Izzy and Sabine grow, particularly as I was at both of their births. We celebrated with a crew of family and friends, including my dad, Martin, and his beautiful partner Susan (pictured below). Our afternoon gathering melted into the swoon of a gorgeous sunset, and we feasted into the night.
Which brings me to the matter at hand: Latkes! Purple sweet potato latkes with thyme apple sauce and creme fraiche, to be precise. These savory-sweet potato cakes are a fusion of the potato I love best from home—a deep, royal purple—and a baked latke that is as easy to throw together as it is crisp and delicious.
The recipe is modified from Gabby’s sweet potato latke recipe, adjusting for a slightly more savory palate. Though it was my first time baking a latke instead of frying, I must admit I’m all for the ease and lessened amounts of oil required. No more hot oil splatters, no more fried oil smell permeating the whole house. Just latkes, pure and baked.
The applesauce is just as easy—a few moments on the stove to infuse crushed thyme leaves into pureed apple and you’ve got a sophisticated twist that brings an exceptional earthiness to the table. And to finish: The beautiful richness of creme fraiche. Sour cream is acceptable, of course, but consider trying creme fraiche if you never have—it’s super luscious.
Tonight will be the fifth night of Hanukkah, and, though I haven’t lit candles yet this year, I’ll be lighting one in gratitude for all the sweetness of community. The community of friends and family I know well, and the community of friends and family of which you—yes YOU, dear K&C reader—are a part.
Happy Hanukkah!
Get the Purple Sweet Potato Latke Recipe on this week’s Intuitive Eating with Kale & Caramel.
PURPLE SWEET POTATO LATKES WITH THYME APPLESAUCE & CREME FRAICHE.
Ingredients
Latkes
- 2 1/2 pounds purple or regular sweet potatoes
- 1 onion
- 1/2 cup flour
- 3 eggs
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup oil for baking
Apple Sauce
- 3 apples cored and peeled
- 2 teaspoons fresh thyme leaves
- 2 teaspoons honey
- pinch sea salt
- squeeze lemon juice
- 1/3 cup creme fraiche or sour cream
Instructions
- Preheat oven to 400ºLine a large, rimmed baking sheet with parchment paper.
- Peel potatoes and discard outer layer of onion. Grate potatoes and onion separately, using a food processor or the largest holes on a stand grater. Squeeze any liquid out of potatoes (there won’t be much, sweet potatoes are pretty dry). Squeeze excess liquid out of onion. Mix grated potato and onion in a large bowl.
- In a separate bowl, mix flour, sea salt, pepper, and baking soda to incorporate. And in another small bowl, whisk the eggs.
- Pour beaten eggs into potato and onion mixture and combine. Gradually add dry ingredients until they’re fully incorporated throughout.
- Pour 2/3 of the oil onto the parchment-lined tray, so that there’s enough oil to move around on the tray. Place in oven for 5 minutes to preheat, keeping a watchful eye on the oil and the paper (no grease fires!). Remove from oven and use a pastry brush to evenly distribute oil across all areas of the tray. Add more oil if need be.
- Scoop latke mixture onto the preheated tray in 1/4 or 1/3 cup scoops, depending on how large you like your latkes. Pat down so they’re about 1/2” thick. Brush the top of each latke with the reserved oil.
- Bake for 15-20 minutes, until the bottoms are crisp. Then flip the latkes, rotate the tray, and bake another 15-20 minutes.
- Remove latkes from heat and place in a single layer on a paper towel. Let drain a few minutes, then serve immediately with thyme apple sauce (instructions folloand creme fraiche or sour cream.
- While the latkes bake, heat apple sauce with slightly crushed fresh thyme leaves in a small sauce pan over low heat. Stir occasionally, heating until the sauce becomes aromatic, about 7 minutes. Remove from heat and set aside.
