My son was introduced to potato latkes–crispy fritters made of grated potato–at his preschool and was instantly hooked. We have experimented with various healthy versions of the traditional Hanukah treat, and found this one: sweet potatoes are rich in beta-carotene, and you don’t need to squeeze out the moisture from them as you do with white potatoes, so you save a step.

Sweet potato latkes make a quick-and-easy supper (always a help during this busy season): all you have to do is add a salad and you’re set. You can top them with chopped green onion and sour cream, or with applesauce, or leave them plain. Everybody in my house loves them, and we hope you will, too. Here are the simple directions:

INGREDIENTS

4 medium sweet potatoes, peeled and grated
1 cup minced onion
Salt and freshly-ground black pepper, to taste
4 eggs, lightly beaten
1/2 cup or less matzo meal or unbleached white flour

4 tablespoons olive oil or butter

Chopped green onion, optional garnish
Sour cream, optional garnish
Applesauce, optional garnish

1. In a large bowl, combine grated sweet potatoes, onion, salt, pepper, and eggs and stir well to combine. Add matzo meal or flour and mix again. (Only add enough to make a batter; mixture should not be too dry or stiff.)

2. Heat half the oil or butter over medium-high heat in a large, heavy-bottomed skillet. Drop large spoonfuls of the batter into the skillet, pressing gently with a spatula to flatten each latke. Do not crowd them. Fry for 4 to 5 minutes, until underside is brown, then flip and cook another 3 or 4 minutes more. Remove latkes to a warm plate, then repeat process with remaining oil and batter.

3. Serve immediately, with any of the optional garnishes.

Serves 4.