SWEET POTATO & APPLE LATKES

2 sweet potatos, peeled & shredded

1 small onion, peeled & chopped

1 large sweet apple - peeled, cored and shredded
2 eggs, lightly beaten
1 TBSP brown sugar
2.5 TBSP flour
2 tsp cloves
2 tsp cinnamon
2 tsp allspice
vegetable oil for frying
vanilla yogurt
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1. place potato shreddings into colander, cover with cheese cloth

2. squeeze out as much liquid as possible
3. repeat with apple shreddings and with onion shreddings
4. combine potato, onion and apple, mix together
5. put mixture into collander again, cover with cheese cloth and squeeze one more time
6. in large bowl, combine potato/apple eggs, brown sugar, flour and spices
7. mix well
8. heat oil in large skillet to 375 F
9. form mixture into balls, then flat pancakes and fry in hot oil
10. flip cakes after when bottoms start to brown - about 2 minutes
11. drain on paper towels, serve hot with vanilla yogurt

Mississippi

Sweet Potato - Pecan

Pie

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1 pie shell
2 cups cooked & peeled sweet potatoes
1/2 cup softened butter
1/2 cup heavy cream
1/2 cup packed brown sugar
2 slightly beaten large eggs
1 tsp vanilla extract
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
dash salt
1/2 cup dark corn syrup
1 cup pecan halves
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1. Preheat oven to 425 F
2. Prick bottom of pie crust with a fork bake for 12 minutes.
3. Set aside to cool.
4. Mash sweet potatoes and combine with half of the butter (1/4 cup).
5. Let cool.
6. Add to sweet potato mixture one at a time: heavy cream, brown sugar, eggs, vanilla, spices.
7. Beat until fluffy
8. Pour mixture into pie crust.
9. Bake for 20 minutes. Keep oven on after removing pie.
10. Combine remaining 1/4 cup of butter with corn syrup and pecans
11. Pour evenly over top of pie.
12. Put pie in oven and bake 25 minutes longer. Do toothpick test.
13. Serve with whipped cream.