Clinton1121web

Cajun Tots
• 2 sweet potatoes, peeled
• ½ cup freshly grated Parmesan
• ¼ cup cornstarch
• 1½ tsp. Cajun seasoning
• Kosher salt
• Freshly ground black pepper
Dipping Sauce
• ⅓ cup mayonnaise
• 2 Tbsp. honey mustard
• 1 tsp. hot sauce
Place sweet potatoes in a large pot
and add enough water to completely
cover potatoes. Bring to a boil over
high heat. Boil until almost tender,
but a knife still meets a little
resistance, about 8 minutes. Drain
and let cool. Preheat oven to 400°
and grease a large baking sheet with
cooking spray. When potatoes are
cool enough to handle, grate on the
large holes of a cheese grater. Add
grated potatoes, parmesan, cornstarch,
and cajun seasoning to a large
bowl. Season with salt and pepper
and stir to combine well. Scoop out a
heaping tablespoon sized amount
and squeeze together with your
hands and form into a tater tot shape.
Place on prepared baking sheet and
repeat with remaining sweet potatoes.
Bake until crispy and bottoms have
darkened, flipping halfway through,
about 40 minutes. Meanwhile, make
sauce: Combine mayonnaise, honey
mustard, and hot sauce in a small
bowl. Add more honey mustard or
hot sauce to taste. Serve tater tots hot
with dipping sauce.
Sweet Potato Fritters
• 1 medium size sweet potato,
peeled and grated
• 3 eggs
• 1½ Tbsp. chives, chopped
• Sea salt and freshly ground pepper,
to taste
• 1 ripe avocado
• 2 Tbsp. olive oil
• Cherry tomatoes (optional)
Peel and grate potato using a food
processor or box grater, sprinkle
potatoes with sea salt, toss and place
in a paper towel lined colander.
Whisk 1 egg, a pinch of sea salt, a few
turns of freshly ground pepper and
one tablespoon chives together.
Mash avocado with a fork and place
in a small bowl, and slice tomatoes
(if using). Use a paper towel to
squeeze out any extra moisture from
potatoes. Place in a bowl and stir in
egg mixture. Heat a medium sized
pan on med/high heat for two
minutes, add olive oil, covering entire
bottom of pan. Drop potatoes by two
large spoonfuls into pan, using the
back of the spoon to spread fritters
into a 4-5” circles (will make two
fritters). Turn down heat if needed
and cook first side for 2-3 minutes or
until golden and crispy; carefully flip
and cook second side. When second
side is done, place fritters on plates.
Add more oil to pan if needed and
carefully crack two eggs into pan.
While eggs cook, spread avocado
mash onto fritters, leaving edges
exposed When eggs are cooked to
your liking, remove with spatula and
place on fritters. Season with more
salt and pepper if desired, garnish
with chives and tomatoes, serve!
Sweet Potato Pancakes
• 1¾ cup all-purpose flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• 2 Tbsp. packed brown sugar
• 1 tsp. kosher salt
• 1 tsp. cinnamon
• ¼ tsp. ground nutmeg
• ¼ tsp. ground ginger
• 1¾ cup buttermilk
• 2 small sweet potatoes, roasted
and pureed until smooth
(about ¾ cup puree)
• 2 large eggs
• 1 tsp. pure vanilla extract
• Butter, for cooking and serving
• Toasted pecans, for serving
• Maple syrup, for serving
In a large bowl, whisk together flour,
baking powder, baking soda, brown
sugar, salt, cinnamon, nutmeg, and
ginger. In a separate bowl, whisk
together buttermilk and sweet potato
puree, then add eggs and vanilla.
Add wet ingredients to dry
ingredients and stir with a wooden
spoon until just combined. Melt
butter in a large nonstick skillet
or griddle over medium heat.
When butter is foamy, reduce heat
to medium-low and ladle a scant
½ cup pancake batter into skillet.
Cook until bubbles start to form in
batter and pancake is golden
underneath, about 3 minutes, then
flip and cook other side until golden,
another 3 minutes. Repeat with
remaining batter. Serve with more
butter, toasted pecans, and maple
syrup.
Sweet Potato Salad
• 4 slices thick-cut bacon, cooked
• 3 large sweet potatoes peeled and
cut into chunks
• 1 cup thinly sliced celery hearts
• 1 cup thinly sliced green onions
Mustard Dressing
• 1 jalapeno pepper seeded
and minced
• 2 Tbsp. whole-grain mustard
• 2 garlic cloves minced
• 3 Tbsp. rice vinegar
• 3 Tbsp. olive oil
• ¼ tsp. kosher salt
• ⅛ tsp. black pepper
Bring a large bot of salted water to a
boil, then add the sweet potatoes.
Simmer just until fork tender, about
10 to 15 minutes depending upon
the size of your potato chunks. Drain,
gently and quickly rinse with cold
water, then set aside. If necessary,
cook the bacon according to one
of my easy methods listed below.
Once cool, crumble it into a large
bowl. Add the celery and green
onions. Prepare the mustard dressing:
In a small bowl or large measuring
cup, whisk together the jalapeno,
mustard, garlic, vinegar, olive oil, salt,
and pepper. Add the sweet potatoes
to the bowl with the bacon, drizzle
with the dressing, then toss gently to
combine. Taste and season with
additional salt/pepper as desired.
Serve warm, chilled, or at room
temperature.
Hometown CLINTON • 39