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Sweet Potato Cakes
with Jicama Slaw
Makes 6 Servings
*2 tablespoons peeled fresh mango
*1/2 cup fresh lime juice
*1/4 cup concentrated pineapple juice
*1/2 teaspoon salt
*2 teaspoons sugar
*2 medium jicama, peeled and julienne
*1/3 cup diced red bell pepper
*1/4 cup chopped scallions
*1 pound sweet potatoes, cleaned and pierced with a fork
*1/3 cup minced red bell pepper
*1/3 cup minced yellow bell pepper
*1/3 cup minced red onion
*2 tablespoons chopped fresh cilantro
*3/4 teaspoon black pepper
*1 teaspoon ground coriander
*1 teaspoon ground cumin
*2 1/2 teaspoons sugar
*3/4 teaspoon salt
*1 tablespoon fresh lime juice
*1 cup dry breadcrumbs
*1 cup toasted and chopped pecans
1Puree mango in a blender with lime juice, pineapple juice, salt and sugar.
2In a large bowl, combine jicama, red bell pepper and chopped scallions. Toss.
3Pour dressing over vegetables and toss again.
4Preheat oven to 375F degrees. Cut off ends of sweet potatoes and wrap in foil. Bake for 45 minutes or until soft. Let cool. Peel off skin and mash with a potato masher to a smooth consistency.
5In a large bowl, combine sweet potatoes, peppers, onion, cilantro, spices and lime juice. Add 1/2 cup of breadcrumbs and mix well. Cover and place in refrigerator overnight.
6In a shallow bowl, combine remaining breadcrumbs with pecans. Form 1/4 cup of the sweet potato mixture at a time into balls. Dredge in breadcrumb/pecan mixture and flatten.
7Heat a large nonstick saute pan and lightly spray with canola oil. Saute sweet potato cakes until golden brown on each side.
8Serve 3 patties with 1/2 cup jicama slaw.
  • EACH SERVING CONTAINS APPROXIMATELY: 380 calories, 56 gm. carbohydrate, 15 gm. fat, 0 mg. cholesterol, 10 gm. protein, 429 mg. sodium, 7 gm. fiber
  • Source
    Scott Uehlein, Executive Chef, Canyon Ranch Health Resort, Tucson, Arizona