Celebrate Thanksgiving with Sweet Potato Latkes and Beaujolais Nouveau!

Thanksgiving 2014. Last week, Andy and I celebrated a little early because we will be in Mexico for the actual holiday, and I couldn’t resist making something special to pair with Georges Duboeuf’s new release of Beaujolais Nouveau—the inveterate red wine made from Gamay grapes produced in the Beaujolais region of France, that is only fermented a few weeks before being released for sale annually on the third Thursday of November.

Retailing at $10.99 nationwide, the 2014 Georges Duboeuf Beaujolais Nouveau complements an abundance of holiday dishes, from savory roasts to cranberry sauce. Suggested serving temperature for the Nouveau is between 62°F – 66°F, which is just slightly cooler than room temperature, to enhance the aromas and fruit flavors.

Our spread included:
turkey roulade stuffed with shitake mushrooms, shallots, chorizo and bacon, on a bed of carrots, celery, mushrooms and onions

cauliflower and leek soup with a gluten free shortbread (did not take a closer image, snap!) 😉

sweet potato latkes

bacon wrapped persimmons and bacon wrapped dates

2014 Georges Duboeuf Beaujolais Nouveau

2011 Walt Pinot Noir

Thanks to Georges Duboeuf for providing the bottle of Beaujolais!

Now the recipe for the latkes—skip the sweet potato casserole and give these a shot!

Sweet Potato Latkes

Ingredients:
3 sweet potatoes
1 yellow onion
2 eggs
2 tsp salt
2 tsp baking powder
1/4 cup coconut flour
1 cup coconut oil (melted)

Procedure:
Preheat oven (425°F)

Peel sweet potatoes and grate them, using the large holes on the grater, into a large bowl—I cheat and use a food processor on the shredder setting.

Grate the onion, too. Then, squeeze out as much liquid from the potatoes as you can and then add the grated onion to the bowl with the potatoes.

Add all other ingredients and combine. Using your hands works best, so keep a towel nearby or work close to the sink.

Prepare two baking sheets by pouring melted coconut oil on them and coating the entire tray.

Then form the potato mixture into 4-inch (or so) discs and place on the baking sheets until you have filled them up.

Brush the tops with a little melted oil and bake to desired crispness. I recommend checking on them and flipping them midway through baking to get both sides crispy.

Remove from oven and drain on paper towels prior to plating/serving.

ENJOY!! Happy Thanksgiving 🙂