This recipe is a Hanukkah miracle: all your mouthwatering potato pancakes are done at the same time (no sweating over the skillet while they cook in small batches).
Yield: 12servings
Prep Time: 10 minutesmins
Cook Time: 45 minutesmins
Total Time: 55 minutesmins
Ingredients
2½poundsmedium sweet potatoes, ~4 medium
1medium onion
¼cupmatzo meal, or any flour*
3eggs, lightly beaten
1teaspoonkosher salt
1teaspoongarlic powder
¼teaspoonblack pepper
Ingredient Details to Know
*Use 1:1 gluten-free flour for a gluten-free option
Instructions
Preheat oven to 400˚F. Line a 12 x 17 standard baking sheet with parchment paper and generously mist the paper with olive oil spray (this is important to prevent sticking). Set aside.
Scrub sweet potatoes and pat them dry, leaving the skin on. Cut them into chunks and shred in a food processor (alternatively, you can grate them using the largest hole of a box grater.) Transfer shreds to large bowl and drain out as much liquid as possible; press with paper towels or wrap in a cheesecloth.
Shred the onions in the food processor (or use grater) and add them to the bowl with drained potatoes (no need to drain onions), along with the matzo meal, eggs, and seasonings. Remove any oversized large chunks you may find. Using your hands, mix the batter until everything is well combined (althoughits messy, you’ll need to use your hands for this batter!).
Evenly distribute batter on the prepared baking sheet and slightly press down with your hands to compress. Generously mist the top with oil spray. Bake in the oven for 40 to 45 minutes, rotating the sheet halfway through. The inside will remain soft and tender, while the top and edges become firm and browned.
Slice into 12 squares and enjoy with lite sour cream, apple sauce, or topping of choice.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.