Holiday Recipes

Sweet Potato Latkes


  • 1 lb sweet potatoes, peeled and coarsely grated
  • 3 scallions, finely chopped
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 tsp cumin
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 Tbsp olive oil for greasing baking pan


  • Preheat oven to 425 degrees F
  • Stir together ingredients in a medium sized bowl.
  • Lightly grease a baking ban with olive oil.
  • Using a 1/8 cup measure, scoop mixture onto pan and flatten into 2-3 inch pancakes.
  • Bake at 425 for 15 minutes, flip pancakes, and cook for 10 minutes on side two.
  • If you’d like to make your pancakes crispier, spray a pan with olive oil cooking spray and brown each pancake over medium high heat for 1-2 minutes.
  • Makes about 24 pancakes

Cranberry Glazed Turkey Breast


2lb turkey breast

1 Tbsp olive oil

¼ tsp ground sage


Fresh ground pepper

Cranberry Sauce

1 cup fresh cranberries

1 small sprig of fresh rosemary

4 Tbsp Honey

2 Tbsp water

2 Tbsp fresh orange juice


  1. Preheat oven to 375 degrees F.
  2. Add the fresh cranberries, rosemary sprig, honey, water and orange juice to a saucepan over low heat.
  3. Cook the mixture, stirring occasionally, until the cranberries start to soften, about 5 minutes.
  4. Turn up the heat to low-medium and continue to cook until the cranberries burst and the sauce is the consistency of jam. This takes about 10 minutes or so.
  5. Remove the rosemary sprig, and any stray leaves that came off during cooking.
  6. Mash the cranberry sauce until it is as smooth as possible (without large chunks of cranberry).
  7. Set aside.

Prepare the Turkey Breast:

  1. Brush the turkey breast with olive oil.
  2. Season the turkey breast with the sage, salt and pepper. 
  3. Spread the cranberry sauce all over the turkey breast, making sure to cover it completely.
  4. Roast the turkey for approximately 40-45 minutes, or until the internal temperature measures 165 degrees.
  5. When the turkey is done, remove from heat and let rest under tin foil for about 5 minutes.

Serving the Turkey:

  1. When it is time to serve the turkey, cut the turkey into 3/4 inch slices, cut against the grain.
  2. Yields 8- 4 oz servings.