101204_sweet_potato_latke_panI am not a religious person, and even if I were, my family is a hodgepodge of all faiths imaginable, so I would have a difficult time choosing a denomination that I identified with the most. My life has been shaped by various cultural traditions — from cuisine to music and art — and I enjoy them all equally and thoroughly.

In honor of Passover (ends today), I thought I would make potato latkes, but ‘modernize’ it with sweet potatoes. I found a very simple recipe here, and 15 minutes later, I had the most delicious, nutritious side dish. Not going to claim their authenticity, but, trust me, your taste buds will thank you. Even after Passover.


Sweet Potato Latkes

  • 5 cups grated sweet potato
  • 2 eggs
  • 2 tablespoons onions, minced (sub for scallions, if you want)
  • 1 teaspoon cinnamon
  • Sea salt and black pepper to taste.

Mix all ingredients together. Melt a spoonful of coconut oil or olive oil on a griddle or a skillet. Place small batches of the mixture onto the hot griddle, cook for 3-5 minutes on each side or until golden brown and crisp. Enjoy anytime.