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Curried Sweet Potato Latkes


Date Apple Butter

1 lb granny smith apples, peeled, deseeded, and cut into medium-sized chunks

4 medjool dates, pitted and diced small

1/4 cup dark brown sugar

2 tablespoons apple cider vinegar

1 pinch kosher salt

1 pinch nutmeg


1 lb sweet potatoes

4 scallions, thinly sliced

1/3 cup flour (or matzo meal)

1 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1 teaspoon curry powder

2 eggs, beaten

1 tablespoon kosher salt, plus more for sprinkling

Rice bran oil for frying

Crème fraîche or sour cream for serving


  1. Make the date apple butter: Combine apples, dates, brown sugar, vinegar, salt, and nutmeg with 1 cup water in a small saucepot. Cook over medium heat, covered, until apples are translucent. Stir frequently to keep it from burning. Add more water if necessary. Let cool slightly, then puree mixture; for a smoother butter, use a blender, or for a chunkier texture, use a food processer.
  2. Make the latkes: Peel sweet potatoes down to bright orange flesh and grate on large side of box grater. In a medium bowl, stir together the potatoes, scallions, flour, cinnamon, cumin, and curry powder until well combined. Add eggs and salt and stir until everything is well-coated.
  3. 3. Fill a large pan (preferably castiron) with ½ inch of oil and heat over medium-high until it ripples or lightly smokes. Spoon out a golf ball-sized amount of latke mix and lightly flatten. Carefully add to oil. Repeat, being careful to not overcrowd the pan. Cook latkes for 2 to 3 minutes per side, or until golden brown. The potatoes will turn from bright orange to a cooked pumpkin color when done. Drain on paper towel-lined plate and season with a sprinkle of kosher salt. Serve latkes warm with date apple butter and crèmefraiche or sour cream on the side
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