SWEET POTATO CHIPS WITH LIME SALT 2 LARGE GARNET SWEET POTATOES 3 CUPS OF OIL ZEST OF 4 LIMES 1 TEASPOON KOSHER SALT ZEST LIMES, SAVE THE REST OF THE FRUIT IN ZIP LOCKS. PEEL SWEET POTATOES. USING VEGETABLE PEELER OR A MANDOLIN SLICER, SHAVE AS MANY LONG STRIPS AS POSSIBLE. IN DEEP 10 INCH HEAVY SKILLET HEAT OIL OVER MODERATE HEAT UNTIL DEEP FAT THERMOMETER REGISTERS 375' F. AND FRY STRIPS STIRRING FREQUENTLY, UNTIL LIGHTLY BROWNED AND BUBBLING STOPS, ABOUT ONE MINUTE. TRANSFER CHIPS WITH A SLOTTED SPOON TO PAPER TOWELS. MIX SLAT WITH LIME ZEST SPRINKLE AND TOSS WITH CHIPS. ENJOY! J ************ SWEET POTATO CAKES WITH CRANBERRY RELISH RELISH I MEDIUM UNPEELED ORANGE---SCRUBBED, HALVED, SEEDED AND CUT INTO 2 INCH CHUNKS. I MEDIUM GRANNY SMITH APPLE…PEELED, CORED AND CUT INTO 2 INCH CHUNKS 1/4 MEDIUM UNPEELED LEMON, SCRUBBED, SEEDED AND CUT INTO 2 INCH CHUNKS 2 CUPS FRESH OR FROZEN CRANBERIES (1/2 LB.) 1/2 CUP SUGAR 1/2 CUP CHOPPED WALNUTS IN FOOD PROCESSOR COMBINE THE THREE FRUITS AND PULSE UNTIL FINELY CHOPPED. ADD THE CRANBERRIES AND PULSE UNTIL THE BERRIES ARE COARSELY CHOPPED. TRANSFER TO A BOWL AND ADD SUGAR AND WALNUTS. CAN BE MADE SEVERAL DAYS IN ADVANCE. ************ SWEET POTATO CAKES 1 CUP WHOLE WHEAT FLOUR 1 T. BAKING POWDER 1 T. SALT 1/8 T. CAYENNE PEPPER 1 MEDIUM SWEET POTATO, PEELED AND COARSELY GRATED. 1/2 CUP SHREDDED SHARP CHEDDAR CHEESE, ABOUT 2 OUNCES 1 T. FINELY CHOPPED FRESH THYME 1 LARGE EGG, LIGHTLY BEATEN 1 1/2 CUPS MILK OIL FOR FRYING IN A SMALL BOWL, SIFT TOGETHER FLOUR, BAKING POWDER, SALT AND CAYENNE. ADD SWEET POTATO, CHEESE, THYME AND TOSS. IN A MEDIUM BOWL, COMBINE THE EGG AND MILK. STIR IN THE DRY INGREDIENTS UNTIL JUST COMBINED. HEAT A TABLESPOON OF THE OIL IN A LARGE NON-STICK SKILLET. SPOON ROUNDED TEASPOONS INTO THE SKILLET AND FLATTEN SLIGHTLY TO MAKE 1- 1/2 IN. CAKES. COOK OVER MODERATE HEAT UNTIL BOTTOMS RE LIGHTLY BROWNED AND TINY BUBBLES FORM ON THE TOPS. FLIP AND COOLED UNTIL BROWNED A MINUTE LONGER. TRANSFER TO PAPER TOWELS, KEEP WARM. SERVE WITH CRANBERRY RELISH. ************** SWEET POTATO, CARROT AND APPLE GRATIN 4 CUPS WATER 4 CUPS PEELED CUBED (1/2 IN) SWEET POTATO 2 CUPS THINLY SLICED CARROTS 1 1/2 CUPS DICED PEELED GRANNY SMITH APPLES 1/3 CUP ORANGE JUICE 1/4 CUP DRIED CRANBERRIES 2 T. BROWN SUGAR 1 T. GRATED PEELED FRESH GINGER 1/4 T. SALT 1/4 T. PEPPER COOKING SPRAY 3/4 CUP SHREDDED FONTINA CHEESE PREHEAT OVEN TO 375'. COMBINE FIRST 3 INGREDIENTS IN LARGE SAUCEPAN. BRING TO A BOIL. COVER, REDUCE HEAT AND SIMMER FOR 4 MINUTES OR UNTIL TENDER. DRAIN WELL. COMBINE POTATO MIXTURE, APPLE AND NEXT SIX INGREDIENTS, IN LARGE BOWL; TOSS GENTLY. SPOON INTO A SIX-CUP GRATIN DISH COATED WITH COOKING SPRAY; BAKE AT 375' FOR 25 MINUTES.. SPRINKLE WITH CHEESE; BAKE ADDITIONAL 10 MINUTES OR UNTIL CHEESE IS BUBBLY AND GOLDEN. 6 SERVINGS. ENJOY! J ************* SAVORY CORN AND SWEET POTATO GILLETTE 1 LARGE SWEET POTATO, PEELED AND CUT INTO 1 INCH ROUNDS. 1/2 CUP FINELY CHOPPED ITALIAN PARSLEY 1 T. FINELY CHOPPED THYME 1 CLOVE GARLIC, MINCED 1 EGG 1 CUP FRESH UNCOOKED CORN KERNELS 1/2 FRESHLY SQUEEZED ORANGE JUICE 1 T. SALT 1/2 CUP FLOUR 1/2 CUP MILK COOKING SPRAY IN LARGE SAUCEPAN BRING 1 QT. OF WATER TO A BOIL. ADD SWEET POTATOES, BOIL UNTIL TENDER. DRAIN, AND MASH UNTIL SMOOTH. STIR IN REST OF INGREDIENTS EXCEPT FLOUR AND MILK. MIX GENTLY, CAREFUL TO NOT CRUSH CORN. SIT IN FLOUR AND MILK AND MIX WELL. IN NON STICK SKILLET, SPOON IN TABLESPOON OF BATTER IN HEATED OIL. TURN WHEN TOP BUBBLES. COOK FOR ANOTHER MINUTE. SERVE HOT. YOU CAN GARNISH WITH A LITTLE OF THE CRANBERRY RELISH. ENJOY! J
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