Roasted Sweet Potato Hanukkah Coins

By Ronnie Fein | December 04, 2015
When Hanukkah comes most of us are cooking latkes or doughnuts, the holiday’s most typical goodies. When we were kids, we also ate chocolate Hanukkah gelt, those awful tasting coin candies that are so cheap it makes you wonder whether there is actually any chocolate in them. Note to all: the kids still love those coins but for more discriminating palates, several companies are selling “gourmet gelt" — the real deal, premium chocolate coins. I decided to take the coin idea in a different culinary direction this year. On Hanukkah I will also serve sweet potato coins. Roasted, crispy, seasoned sweet potato circles. Hanukkah gelt of a different sort. This is one of the easiest recipes you will ever find. For Hanukkah for sure, but any time you need an easy side dish.


  • 2 long, narrow sweet potatoes
  • olive oil
  • sea salt
  • ground cinnamon
  • Aleppo pepper or cayenne pepper


Makes 4 servings

Preheat the oven to 425 degrees. Peel the sweet potatoes and cut them into thin slices. Place the slices (not overlapping) of a parchment lined cookie sheet. Brush them on both sides with a thin film of olive oil. Sprinkle lightly with sea salt, cinnamon and Aleppo pepper. Roast for 10 minutes. Turn the coins over. Roast for another 6-10 minutes or until crispy. 

Ronnie Fein is the author of  The Modern Kosher Kitchen: More than 125 Inspired Recipes for a New Generation of Kosher Cooks.

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