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    Recipe for sweet-potato latkes

    Sheryl Julian for the Boston Globe

    Makes 14

    Sweet potatoes solve the age-old Hanukkah problem of the latke batter browning as soon as you grate regular potatoes. A little red onion adds a bite, and cayenne some heat. Grate the potatoes with the grating blade of a food processor (quarter the potatoes lengthwise first) or use a hand-held grater. If you have two skillets, use both to cook four latkes in each. Serve as soon as they come out of the pan.

    2large sweet potatoes, peeled (1 pound total)
    ¼red onion
    ½teaspoon salt
    ¼teaspoon black pepper
    Pinch cayenne pepper
    2eggs, lightly beaten
    ¼cup flour
    Vegetable oil (for shallow fat frying)
    Sea salt (for sprinkling)

    1. Grate the sweet potatoes, then the onion, and transfer to a bowl. Add the salt, black pepper, and cayenne pepper. Stir well.

    2. Add the eggs and stir again until all the shreds are moist. Sprinkle with flour and stir the mixture thoroughly to distribute it.

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    3. Heat a large skillet over medium-high heat. Add enough oil to coat the bottom with a ¼-inch layer. Using a ¼-cup measure, add mounds of the batter to the skillet. With a spoon, flatten the mounds slightly. Cook for 3 minutes on a side or until golden-brown and cooked through. Transfer to a plate lined with paper towels to blot off the excess oil. Fry the remaining latkes in the same way, adding more oil to the skillet as necessary. Sprinkle with salt and serve with sour cream. Sheryl Julian

    Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.