Happy Hanukkah! Sweet Potato Latkes and Sweet Noodle Kugel

Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.

Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side.

Serve the latkes topped with a small dollop of sour cream. Serve immediately.

1 lb wide egg noodles, cooked and drained (I used whole wheat)
1 cup (2 sticks) butter, melted (I used only about 2-3 tablespons of Brummel & Brown)
1 pound cottage cheese (I used reduced fat)
2 cups light sour cream
1 tsp ground cinnamon
1 cup sugar (I used only a tiny bit, a few tablespoons)
2 tsp vanilla extract
6 eggs, beaten
1/2 cup golden raisins
1 8oz can crushed pineapple, drained

Topping:
1 1/2 cups of Panko
2 – 3 Tb of butter
1 – 2 tsp cinnamon sugar

Preheat the oven 350 degrees. Spray 13×9 baking dish with non stick spray.

Combine the warm noodles and butter in a large glass bowl. Add the cottage cheese, sour cream, cinnamon, sugar and vanilla and stir gently. Add the eggs and mix gently but thoroughly. Add the raisins and pineapple, if using. Pour into prepared baking dish. Make topping by combining butter, panko and cinnamon sugar in small bowl. Spread over casserole and bake for 1 hour.