I Am That Chef
by Krista Simmons

“Honorary Jew” Food—Sweet Potato Latkes

Growing up in Encino was interesting as a Catholic girl. My house was usually the only one lit up with Christmas lights come December, and at mid-month it became impossible to find street parking due to all of the dreidel-rockin’ parties. Once I turned 16, I became increasingly aware of the perils of driving on Friday night, having to be on heightened alert for the throngs of walking Chabat observers (dressed ever-so-conveniently in black).

And although I don’t genealogically or religiously belong to this tight knit crew, I’ve been lucky enough to be invited into some dear friends’ homes to help celebrate life, love, family and food. Because of this, I’ve garnered an unyielding respect for the Jewish kitchen. I can’t fathom what my life would be like if my noshing on kugel, briscuit and latkes were limited to Canter’s and Brent’s (which are fabulous, but don’t at all compare to the love of a mother’s spoon).

Every family has a dish they hold sacred—and most will claim that their mother makes the best latkes. But I say hands down, Sherry Machat (my best friend’s mom and an all-around amazing woman) takes the gelt with this sweet potato latke recipe. Mazel tov!

Sweet Potato Latkes

2 medium sized sweet potatoes
1 egg
1 tbsp vanilla
1/3 cup brown sugar
1 tbsp ground cinnamon
1 tsp ground nutmeg
2 tbsp potato flour
Oil to grease pan
Sour cream/apple sauce/cranberry chutney to garnish

Cook potatoes till slightly tender. Refrigerate until cold, then peel and shred in food processor, leaving slightly chunky. Add egg, sugar, brown sugar, nutmeg, and potato into bowl and beat. Then stir in shredded potatoes. Form into pancakes and fry in a skillet until golden brown on both sides. Place on paper towels to absorb excess oil. Serve with sour cream, apple sauce or cranberry chutney.

chef, cooking, holiday food, latkes