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Sweet Potato-Spiced Sufganiyot (Gluten-Free)

Sweet potato spiced sufganiyot with dark red jelly in the center
These jelly donuts are easy to make, and using sweet potato replenishes some of the fiber that’s lost when using gluten-free flour.
2 Tablespoons unsalted butter
1⁄3 cup cooked, peeled sweet potato
1 egg
1 cup milk
1 teaspoon fresh lemon juice or vinegar
1⁄4 cup honey
1 1⁄2 cup Bob’s Red Mill Gluten Free Flour
1⁄2 cup brown rice flour
1⁄2 cup rice flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon salt
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cinnamon
Canola oil for frying
Approximately 3⁄4 cup grape, raspberry, or strawberry jelly (not preserves or jam)
1⁄2 cup sugar combined with 1 teaspoon cinnamon for coating (optional)

Moroccan Sweet Couscous with Mixed Dried Fruits

Moroccan sweet couscous recipe for the Jewish holiday of Hanukkah
This is a very kid-friendly recipe and a great way to get those iron-packed fruits into their diet.
1 cup Israeli couscous
2 tablespoons unsalted butter or pareve margarine
¼ cup sugar
½ teaspoon cinnamon
One 7-ounce package of chopped mixed dried fruit or 1 1/2 cups assorted dried fruits
⅓ cup whole almonds, roasted and coarsely chopped
2 tablespoons pine nuts, lightly roasted
⅓ cup milk with 3 drops of almond extract added
Cinnamon, pitted Medjool dates, pomegranate seeds, and/or apricot slivers for garnish

Lemon Ricotta Pancakes

Stack of cheese pancakes on a red and white patterned plate with honey on top
This updated version of classic kaese latkes was created in deference to the heroine Judith, who saved the Jews from annihilation by feeding salty cheese and wine to General Holofernes.
1 tablespoon unsalted butter
1 cup whole milk ricotta
2 eggs
2 tablespoons light brown sugar
Zest of 1/2 medium lemon, finely minced
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons whole-wheat flour
2 tablespoons all-purpose flour
Unsalted butter for frying

Classic Latkes (Potato Pancakes)

Latkes with a dollop of sour cream

Latkes are traditionally served for Hanukkah because they are cooked in oil (to commemorate the vial of oil lasting for 8 days).

6–8 large thin-skinned potatoes, California long whites or Yukon Gold
3 eggs, beaten well
1 tablespoon salt
½ teaspoon freshly ground pepper
½ cup matzah meal or cracker meal
1 large onion, cut into 8 pieces
Oil for frying
Applesauce (optional)
Sour cream (optional)

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