When Chanukah comes to Boys Town Jerusalem, the school’s Israeli-born chef, Avi Chamal, sizzles up several thousand golden latkes with a special twist. His creations are crispy sweet potato latkes with a distinctive bouquet of spices.

Sweet potato latkes
Makes 25 latkes
Ingredients:
2 pounds sweet potatoes
1 pound regular large potatoes
4 eggs
3/4 cup flour
2 teaspoons brown sugar
1/2 tablespoon black pepper
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 sprig fresh thyme or 1 teaspoon dried thyme
Butter or oil for frying
Directions:

Grate sweet potatoes and regular potatoes. Squeeze out excess liquid. Mix remaining ingredients and add to the grated potatoes, stirring to blend. Heat frying pan with butter (preferable) or oil till it bubbles. Drop potato mixture by spoonfuls and press into patties. When latkes begin to brown on the bottom and at the sides, flip them to fry the opposite side. After frying, place onto absorbent paper towels to drain. Serve on platter sprinkled with powdered sugar, with sour cream on the side.