i know, i know. a little late for hanukah, but it’s not too late for christmas. and while latkes may not be a traditional choice for a christmas feast, these babies make such an awesome side dish, it might be an interesting new twist to this year’s table. plus, latkes are a great side dish any time of year. the sweet potato gives them a subtle sweetness, and you can use your fig and pear jam on a multitude of other things (think apricot and plum topped cheesey ‘flower pancakes, flowerless blackberry topped cinnamony sweet potato pancakes, gingery apricot zucchini bread). think of how excited your guests will be to eat them a few weeks from now when they are no longer latked out.
for the jam: 
5oz dried figs, chopped
1 pear, chopped in small pieces
2 tbsp coconut palm sugar
2/3 cup water
1/4 cup orange juice
cinnamon
for the latkes (makes about 10, depending upon size of your dollops):
1 onion, chopped
1.5 pounds of sweet potato
2 eggs
5 tbsp spelt flour
coconut oil (for cooking)
organic greek yogurt, for serving
sea salt
rosemary
pre-heat oven to 450 degrees, and place sweet potatoes inside until they are slightly softened, but not fully cooked. 
to make the jam:
in a saucepan over low heat mix all of the ingredients together. let sit for about 20 minutes, or until it becomes a jam consistency. be sure to stir periodically throughout.
as the jam is jammin’, remove sweet potatoes from oven, and shave into bowl. add all other ingredients and mix.
heat coconut oil on pan (just enough to coat it) and drop spoonfuls of batter onto pan, flipping once the first side is cooked through.
pile your latkes high, spoon some greek yogurt on top, and finish off with the fig and pear jam.
happy holidays!
ash.
