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. (Though I don't think you can find original editions anymore.) Besides gazing upon a young and seemingly jovial Martha, the layout and pictures are simply 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.
Picture of my lovely mother in her holiday glory...on the phone as usual!
It's completely bizarre that I associate Martha with Hanukkah, especially as her book regales the numerous ways to host an authentic Christmas gala. Whatever! Ultimately it's about being with family, smelling fried latkes and wishing for one of our party guests to bring me that Black Bottom Pie!
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. I sound like a freak when it comes to my mom's food but it's just so good that I one) can't stop eating it (what happened to mindful eating?) and 2) don't want to share it. Luckily there were plenty to go around so I didn't resort to horde-mode. 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
salt to taste
2 organic eggs, beaten
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!