Traditional potato latkes are a widely loved staple of the yearly Hanukkah feast. And what’s not to love about hamburger-sized hash browns topped with sour cream?

Still, wonderful as they are, latkes are not light. So as a latke-loving shiksa, I devised this recipe in the hope that all of us might enjoy our latkes and live to tell about it. My re-design employs both sweet potatoes and the more traditional white potatoes, significantly reducing the amount of oil required to cook these bad boys. I also substitute Greek yogurt for sour cream.

Sweet potatoes, especially the intensely orange ones, are a terrific source of beta carotene. They also are an excellent source of potassium, vitamin C and fiber. And despite their sweetness, sweet potatoes are not high in calories. But because they’re also not very high in starch, they need a starch partner. Hence the white potatoes, along with a little egg, and some flour as a binder.