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Sweet Potato Cakes
with Jicama Slaw

Makes 6 Servings

Ingredients

*	FOR THE DRESSING:
*	2 tablespoons peeled fresh mango
*	1/2 cup fresh lime juice
*	1/4 cup concentrated pineapple juice
*	1/2 teaspoon salt
*	2 teaspoons sugar
*	FOR THE JICAMA SLAW:
*	2 medium jicama, peeled and julienne
*	1/3 cup diced red bell pepper
*	1/4 cup chopped scallions
*	FOR THE SWEET POTATO CAKES:
*	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

Instructions

1	Puree mango in a blender with lime juice, pineapple juice, salt and sugar.
2	In a large bowl, combine jicama, red bell pepper and chopped scallions. Toss.
3	Pour dressing over vegetables and toss again.
4	Preheat 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.
5	In 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.
6	In 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.
7	Heat a large nonstick saute pan and lightly spray with canola oil. Saute sweet potato cakes until golden brown on each side.
8	Serve 3 patties with 1/2 cup jicama slaw.

Notes

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