Curried Sweet Potato Latkes

Martha Stewart always reminds me of Hanukkah. Not the Martha Stewart of today, but Martha circa 1982. Every December my mom drags out one of her most utilized cookbooks, "Entertaining, by Martha Stewart" and scours the pages to decide what to make. If you've never seen the book, I highly recommend checking it out.

Besides gazing upon a young and seemingly jovial Martha, the layout and pictures are gorgeous. I will say this, the woman knows how to put a table together. I remember sitting at the kitchen counter, flipping each page with glee to see the next gorgeous dish Martha deemed a must-make for any real hostess. Yes, there are parts of this book that are ridiculous. Like the insane homage to table settings. Did you know different china sets must be used depending on the theme and time of year of said soiree? How many dishes do you think I have, woman? Though the recipes are traditional and certainly dated (crown roast of pork with paper tassels in tow), there is something very warm and comforting within its folds. To this day I like to sit in my mother's kitchen and turn to the page featuring "Black Bottom Pie"; a sugar and dairy bomb of a dessert that my mother never made and I yearned for.

Though maybe not up to Martha's standards (we did use every day plates, after all) this year's Hanukkah party was certainly a hit. For many reasons in fact, but particularly due to the sweet potato latkes. These sweet, spicy, and starchy little cakes are a welcome twist on the classic potato pancake. It's a latke with spunk! Be sure to make extra as they are a brilliant treat for breakfast.

Curried Sweet Potato Latkes

1 pound sweet potatoes, peeled

1 onion, peeled

1/2 cup buckwheat flour (Buckwheat is a gluten-free flour that gives the latkes a nice crispiness. Whole wheat flour will work as well)

1 teaspoon baking powder

2 teaspoons curry powder

2 organic eggs, beaten

salt to taste

3 tablespoons olive oil, coconut oil, or ghee for frying (I usually don't recommend olive oil on high heat but this once won't kill you)

Grate sweet potatoes and onion and put together in a bowl. Add in the flour, baking powder, curry power and salt and mix thoroughly. Stir the beaten eggs into the mixture.

Heat the oil in a frying pan on medium-high heat. Caution: You do not want the oil to smoke. Drop 2-3 tablespoons of the batter (depending on what size you like) into the oil and flatten. Fry over medium heat on both sides until golden. Place on a paper towel to drain excess oil. Serve with a dollop of sour cream sprinkled with scallions or apple sauce. Enjoy!