Eat and Drink Traif's Southeast Asian-style Sweet Potato Latkes Impress Hanukkah guests with chef Jason Marcus' sweet potato latkes. Photo Credit: Melissa Kravitz December 15, 2014 8:46 AM Print Share fbShare Tweet Email Traif's Southeast Asian-style Sweet Potato Latkes with Pineapple Sambal Ingredients: 1 lb peeled, diced sweet potatoes1/2 lb peeled, diced Idaho potatoes2 whole eggs1/2 peeled, diced yellow onion1/4 cup cornstarch2 tsp five spice powderSalt, as neededVegetable oil, for frying Method: 1) Process all pancake ingredients in food processor and add salt to taste. Reserve in mixing bowl. 2) Heat 1/4-inch of oil in non stick frying pan over medium heat. 3) Place 3 tablespoons of batter in oil and continue adding to pan, being sure not to overcrowd it--leave 2 inches between pancakes. 4) Cook on one side until edges begin to brown, flip and repeat. 5) Place pancakes on cookie sheet lined with paper towels to drain oil. 6) Continue cooking the rest of the pancakes until all batter is used. * to keep pancakes warm, place in warm oven, about 150 degrees* Ingredients for pineapple sambal: 4 cups peeled, diced pineapple1/2 cup honey1/2 cup sambal oolek1 tsp salt2 tbs rice wine vinegar2 tbs chopped thai basil plus more for garnishing Method: Process all ingredients in food processor until smooth, except basil for garnishing. To serve, top each pancake with sambal, as you like, and garnish with large pieces of torn basil. Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.