Sweet potatoes are delightful, always the right amount of sweetness in every delicious mouthful. They are sometimes the forgotten provision, probably because cooks may be
limited in their mode of preparation. But they’re so versatile, not only are they lovely simply roasted, but they make great ‘French fries’ are delightful when dressed with a vinaigrette, and are even tasty when made into breakfast hash browns! Don’t forget they’re loaded with minerals and are a good source of complex carbohydrates, so enjoy your sweetness…from potatoes!

SWEET POTATO CAKES

2          lbs sweet potatoes
1/2       cup milk
1/4       cup butter
1/3       cup chopped herbs
1/4       tsp nutmeg
salt
vegetable oil to fry
1         cup each bread crumbs and flour to dredge
1          egg.

Boil, peel and mash sweet potatoes
Warm milk with butter, add to potatoes mix well add herbs and nutmeg, season to taste with salt.
Beat egg and set aside.
Place the flour in one plate, and the breadcrumbs in another.
Form the potato into 2 inch balls, dredge in flour, shake off excess, then dip in egg and roll in crumbs, flatten and pan fry until golden.
Makes 6 to 8 cakes.

SWEET POTATO DUMPLINGS

1          12 oz sweet potato
1          egg yolk
2          tbs butter
4          ozs cheese, grated
salt and freshly ground black pepper
1/4       tsp grated nutmeg
1/4       to 1/2 cup flour
2          tbs olive oil
2          cl garlic, chopped
2          large tomatoes, chopped
1/2       tsp
Handful fresh herbs, basil, parsley
1          cup evaporated milk

Boil potatoes, peel and mash with 2 ozs cheese, butter, egg yolk .
Season with salt and pepper add nutmeg.
Add flour one tablespoon at a time just to make a soft dough.
Bring a large pot with water to a rolling boil, add salt.
Divide potato dumpling mixture into 4 pieces, roll each piece into a log about one inch thick, cut into 3/4 inch pieces and drop into boiling water, cook until they float to the top, remove and drain, place in a large bowl.
Heat oil in a sauce pan, add garlic, onions and sauté, add tomatoes and.
Sauté for about 5 minutes, then add milk, cook until thick, season with salt and pepper.
Add herbs stir then remove from heat.
Spoon over dumplings and serve with Parmesan cheese if desired.
Serves 4 to 6

SWEET POTATO SOUFFLE

2  LBS sweet potato boiled and crushed
1/2   cup fresh orange juice
1   tsp grated orange zest
2   tbs butter
1 small onion, chopped
1/4 tsp grated nutmeg
1  tbs brown sugar
2 eggs, separated

Beat egg whites to soft peaks and set aside.
Preheat oven to 375
Grease a souffle dish or a deep casserole dish, 4 inches in height.
Heat a small saute pan, add butter and melt, add onions and saute until tender, about 5 minutes.
Place sweet potato into a mixing bowl, add onion and combine, add egg yolks, orange juice and zest,, brown sugar and nutmeg. Stir to combine.
Fold in egg whites, turn into a greased casserole dish.
Bake for 20 minutes until  puffed and golden.
Serves 4 to 6