And finally a recipe from Southern Living. I’m seeing such pretty green onions at the markets that I’m looking for all kinds of ways to use them. They call for microwaving the potato – which is quick. But you could absolutely roast it, just not to melting since you want to be able to grate the potatoes. Just roast until barely tender.
Ingredients:
4 medium-size sweet potatoes (about 2 1/4 lb.) 2 eggs, lightly beaten 1/2 cup flour 2 red jalapeño peppers, chopped (optional but maybe you have a few lurking in the freezer from prior boxes) 1 1/2 teaspoons kosher salt 1/2 cup thinly sliced green onions, divided 1/4 cup canola oil Lime wedges
Preparation:
Pierce 1 sweet potato several times with a fork. Place on a microwave-safe plate; cover with damp paper towels. Microwave at HIGH 8 to 10 minutes or until tender. Let stand 5 minutes. Peel potato, and place in a medium bowl; mash with a fork. Peel remaining sweet potatoes, and grate, using the large holes of a box grater. Stir grated potatoes into mashed potato. Gently stir in eggs, flour, jalapenos, salt and 1/4 cup green onions just until combined.
Pour oil into a 12-inch cast-iron skillet, and heat over medium heat to 350 degrees. Carefully drop mixture by tablespoonfuls, in batches, into hot oil, pressing lightly to flatten. Cook 5 to 6 minutes on each side or until golden brown. Drain on paper towels. If not serving immediately, place drained sweet potato cakes on a wire rack over an aluminum foil-lined baking sheet. Keep warm in a 200 degree oven up to 30 minutes. Sprinkle with remaining 1/4 cup green onions just before serving. Serve with lime wedges.