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* Thanksgivukkah is a pop-culture portmanteau neologism given to the convergence of the American holiday of Thanksgiving and the first day of the Jewish holiday of Hanukkahon on Thursday, November 28, 2013.

For Latkes (makes about 18 medium size latkes):
1 large sweet potato
1 small onion
½ cup flour
¾ tbsp kosher salt
¾ fresh ground pepper
Olive oil or canola oil for frying


For Cranberry Sauce:
1 ½ cup cranberries
1 ½ cup water
½ cup sugar


1. Grate the onion and then put the grated onion in a sieve with a medium bowl underneath to allow all the juices to come out.
2. While the onion is resting in the sieve, grate the sweet potato. When you’re done add the grated sweet potato to the sieve with the onion and push it down using the back of a ladle (or your fist) to allow the rest of the juices to come out.
3. Transfer the grated onion and sweet potato into a clean medium bowl and then add the flour, salt, pepper and mix using two forks, or better yet- your hands.
4. On high heat, heat the oil in a saute pan.
5. Wet your hands a little and begin to mold the sweet potato mixture into small-medium balls and then gently press the balls between your hands to make a flat latke.
6. Once the oil is hot, carefully place your latkes in the pan.
Cook for 1 min on each side.

Cranberry Sauce-

1. Place all of the sauce ingredients in a small pot and bring to 


2. Lower to medium heat for 10 minutes.

3. Lower to medium-low heat for 20 minutes.

4. Turn off the heat and let the sauce cool for 10 minutes.

5. Place the sauce in a blender and mix for 30 seconds.


You can either serve the latkes with the cranberry sauce alone, or

in addition you can serve them with The Foodiator’s sour cream, or

(yes, there’s another OR!) you can mix the cranberry sauce and the

sour cream together for a “Cranberry Sour Cream”!



Cranberry Sauce

Cranberry Sour Cream

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