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Love your vegetable threads, J/T.

Julia Child raved over these--version of dish served in a charming bygone NYC restaurant "La Tulipe."

GRATED POTATO PANCAKES / from 2009 "Kitchen Wisdom" cbook.
French cooks call these Potato Galette. Nice way to use leftover baked potatoes.

METHOD Steam 3-4 large unpeeled baking potatoes 15-20 min (not quite tender). cool several hours completely cold. Then peel and rub through large holes of hand grater. Toss w/ s/p.

Divide loosely into 6 mounds.

Spread 2-3 portions in pan of hot 1/8" clarified butter, press together lightly w/ spatula 4-5 min. Saute several min (brown bottom), turn with care, brown 2nd side.

GOOD DO-AHEAD Make entire recpe---reheat 425 deg when ready to serve.

Once I get on these recipe threads, my sweet tooth kicks in. So here goes.

Sweet Potato Bread Pudding / Rum Sauce / La Times Culinary SOS
From Zea Rotisserie and Grill, New Orleans. Dense sweet potato bread
pudding is almost cake-like w/ crunchy pecan topping, thick, sweet rum sauce.

PIC/ (Gary Friedman / LAT)

METHOD In glass bowl, hand mixer 9 eggs. Slowly beat in 3 c sugar, then 3 tb ea pumpkin pie spice, vanilla. Beat in 1 1/2 c mashed sweets thoroughly, then 1/3 lb melted butter. Beat in qt milk thoroughly. W/ hands, mix in lb stale 1/2" French bread cubes, cup raisins. Cover/fridge overnight. Thoroughly stir, no white spots show (soaked bread breaks down w/ stirring); raisins are evenly distributed.

Pour into lightly buttered 13x9" baker. Lightly scatter and press 11/2 c pecans on top. Bake 275 deg til puffed; center custard is set 70-90 min. Cool on rack 2 hours before serving.

That’s not quite a Latke, but looks good; and I can’t believe I posted on Spuds, without including Latkes!

The link below seems to have every possible variation; but my favorite is still the plain, classic Latke, with lots of sour cream (I don’t do applesauce ;-)

http://allrecipes.com/recipes/holidays-and-events/hanukkah/latkes/

-JT