Curried sweet potato latkes solve the Thanksgivukkah dilemma

This year for the first time since 1861, Thanksgiving and Chanukah overlap. The holiday mashup is creating a cooking quandary for those who will honor both celebrations. Just what do you serve?

Here, a recipe for Curried Sweet Potato Latkes given to us by Susan Cohen of Harrisburg, Pa., from a cookbook authored by Jewish culinary expert Joan Nathan.

Curried Sweet Potato Latkes

Ingredients:

1 pound sweet potatoes, peeled

1/2 cup all purpose flour

2 teaspoons sugar

1 teaspoon brown sugar

1 teaspoon baking powder

1/2 teaspoon cayenne powder

2 teaspoon curry powder

1 teaspoon cumin

salt and freshly ground pepper to taste

2 large eggs, beaten

1/2 cup milk (approximately)

peanut oil for frying

Instructions:

Grate sweet potato coarsely. In separate bowl, mix flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper.

Add eggs and just enough milk to dry ingredients to make a stiff batter. Add potatoes and mix. Batter should be moist, but not runny. If too stiff, add more milk.

Heat 1/4 inch peanut oil in frying pan until it is barely smoking. Drop in batter by tablespoons and flatten. Fry over medium high heat several minutes on each side until golden. Drain on paper towels and serve. Yields 16 3-inch pancakes.