Well, as it turns out, those sweet potatoes from Kretschmann's Farm were actually red-skinned regular potatoes. What can I say? They were inside a dark paper bag. So far all the produce we have received from Kretschmann's has been terrific. The apples are juicy and sweet. The turnips are tasty and not bitter and everything is holding up really well after almost a week in the fridge.
So, in honor of those potatoes and the last night of Hanukkah (Hanukah? Chanukah? Chanukkah?) here is my mother-in-law's recipe for potato pancakes, a.k.a. Latkes that are just delicious served with apple sauce. Some people like them with sour cream.
1 small onion
1 tsp. salt
2 cups raw potatoes, in chunks [I used a little more]
1/4 cup flour
Break eggs into blender. [I did it in a bowl and used an immersion blender]. Add onion, salt, and 1 cup of the potato. Blend a few seconds. Add flour and second cup of potato. Blend just until potatoes are blended. Fry in oil. [2 Tbs.?] [Pour out in 1/4 cupfuls and fry over medium-high heat for 5 - 7 minutes per side] Can freeze and reheat at 400 degrees -- will be crisper. Makes 12-15 latkes or 20-22 hors d'oeuvres size.