Hello friends! With school being out for a week, I’ve decided to cut corners here. Well, sort of.

As most of you know, this week is very important. It is the first time ever that two holidays, Thanksgiving and Hanukkah, will begin on the same day. Normally, I would try to come up with something very intelligent and intellectual to say about this rare occurrence, but my friend Hannah has already written her thoughts on the convergence and you can check it out on her blog.

Instead, the ideas this week will be generated by you! Leave me a comment on this post with an idea for a food that combines the spirit of both Thanksgiving and Hanukkah. I will choose the best one and update this post with a recipe and photos of how it turned out.

Here are the guidelines:

  • Dish must be vegetarian
  • Dish cannot be ripped off someone else’s already-published idea

Deadline: Sunday, Nov. 30 at 12 p.m. central time

The final dish will be served at Illini Hillel‘s annual Hanukkah semi-formal, Maccaball. P.S. If you’re not already registered for this incredibly fun event, sign up here!

UPDATE: I’m sorry everyone. I did not bring a dish to Maccaball like I said I would. I tried to make sweet potato latkes, but I decided to spare everyone’s taste buds because that did not work. Instead, I bring you tips!

1. Make sure your sweet potato shreds have as little moisture as possible  before you form the pancakes and start to fry them.

2. Be prepared to spend a long time frying. Do not get impatient.

3. If you are using a skillet or frying pan instead of a griddle, you might be better off using a spoon instead of a spatula to flip the pancakes over.

If all else fails, at least you’ll end up with sweet potato hash browns like I did!