As I mentioned in my last post, I have a Thanksgivukkah recipe for you guys today.
What is Thanksgivukkah you ask? It’s when Thanksgiving and Chanukkah coincide! Chanukkah goes by the Hebrew (lunar) calendar and so it’s not always in December like Christmas. It has been in November before, but it’s extremely rare that in falls on Thanksgiving.
According to Wikipedia, the last time it happened since Thanksgiving was declared a U.S. federal holiday by President Abraham Lincoln was 125 years ago, in 1888. The next time Thursday, November 28 will fall during Chanukkah will be in the year 79811, assuming the Jewish calendar is not revised. Crazy huh?
Being that Jews love to eat, and food bloggers love to cook, you can guarantee that this Chanukkah will have some awesome Thanksgiving/Jewish inspired treats.
The traditional Chanukkah foods are latkes (potato pancakes) and sufganiyot (donuts). If you notice, both of these foods are deep fried in oil, which is no coincidence. Oil is very important to the holiday of Chanukkah. You can read more about it here if you’re interested.
I’ve already seen plenty of riffs on latkes for Thanksgivukkah, involving sweet potatoes rather than regular spuds. Honeslty I don’t think that’s so original, as Jews have been doing that already for years. Then I saw people made turkey donuts, which is just plain gross. I also saw a pumpkin rugelach or pumpkin kugel (pudding).
But I wanted to be original. So I tried to think of other Chanukkah “things.” The other traditional food to eat on Chanukkah, if you can call it a food, is chocolate “gelt” or chocolate coins.Usually these coins are used to gamble while playing dreidel, a game involving a little spinning top.
Gelt is really just money, or coins, so I figured a recipe could look like gelt without actually involving the candy that we love to eat on this holiday. That’s when it occurred to me- sweet potato gelt! I thought about using carrots since they’re smaller and would look more like coins, but they’re not as Thanksgiving-y as sweet potatoes.
I added the dipping to sauce to make it more kid-friendly (kids love dipping!) and also to inject some more fall flavor (citrus and cinnamon) into the dish. Obviously this dish goes way beyond Thanksgivukkah and would be a welcome addition to any dinner, or even as a fun pass-around appetizer.
I hope you enjoy, and have a wonderful Thanksgivukkah! You know you want to celebrate it 😉
- 4-5 sweet potatoes/yams (try to find ones with a small diameter to make smaller "coins")
- Cooking spray or olive oil
- salt/pepper/cinnamon for sprinkling
- 8 oz. sour cream (I used low fat)
- 1 Tbsp orange zest
- 1 Tbsp freshly squeezed orange juice
- 1 Tbsp honey
- 1/4 tsp cinnamon
- Preheat oven to 425. Cover a large baking sheet with foil and spray with cooking spray.
- Cut sweet potatoes crosswise into 1/2" thick rounds. Either toss with oil or place on the prepared baking sheet and spray with cooking spray. Sprinkle with salt/pepper/cinnamon.
- Put potatoes in oven and cook, flipping them halfway, 20-25 minutes or until cooked and soft enough to be pierced with a fork, but firm enough to be picked up without falling apart.
- While potatoes are cooking, whisk dipping sauce ingredients together in a small bowl.
- Let potatoes cool to room temperature so you can pick them up without burning your fingers and serve with sauce on the side for dipping!