Sweet potatoes are one of my favorite side dishes anytime of the year. And they’re easy enough to make Hanukkah-appropriate too—simply grate them and turn them into latkes. They’re just as good as the traditional white potato latke, with a bit more sweetness and an even crisper texture, as sweets don’t contain the same amount of liquid as other potato varieties.

Sweet Potato Latkes

Makes 12 to 15 latkes

1½ pounds sweet potatoes (about 3 large), peeled
1 pound Yukon Gold potatoes (about 2 large), peeled
1 large onion
1/3 cup all-purpose flour, plus extra if needed (you may also thicken the latke mixture with matzah meal or—to make them gluten-free—potato starch)
4 scallions, light green and white parts only, minced
2 large eggs
1 tablespoon brown sugar
Pinch cinnamon
1 tablespoon salt
Canola oil for frying
Sour cream and applesauce, for serving

1. Line a sheet pan with two layers of paper towels and set aside. Grate sweet potatoes into large bowl.

2. Grate Yukon Gold potatoes and onion into medium bowl. Spread over paper towel-lined sheet pan and roll. Hold over small bowl and squeeze to drain. (Don’t discard liquid.) Once potatoes and onions are relatively dry, transfer to large bowl with sweet potatoes. Add flour, eggs, brown sugar, cinnamon and salt. Stir to combine. Take exuded potato liquid and pour out liquid on top, reserving starch at bottom of bowl. Add starch to other ingredients in large bowl and mix to incorporate.

3. Line sheet pan with another double layer of paper towels and set aside. Heat ¼-inch depth of oil in cast-iron pan or nonstick 12-inch skillet until shimmering. Carefully place five ¼-cup mounds in oil and spread with spatula into round disks. (Mixture should sizzle as it hits the pan.) Fry until latkes are golden brown on both sides, about 4 minutes each side. Transfer to paper towel-lined pan to drain. Serve hot, passing sour cream and applesauce.