Creamy Sweet Potato Soup

This is easy and oh so yummy on a chilly winter night. Has a very Indian flavor to it. Next night served as sauce over sauteed vegetables like carrot, cauliflower and broccoli. Very nice.

Ingredients
1-3/4 cup plain yogurt
2 T canola oil
1/3 of a large sweet onion, diced
2 t cumin
3 sweet potatoes, peeled and cubed
1-1/2 qt broth (I used a can of broth plus 1/2 can of water)
2 T parsley (optional)
1/4 cup toasted pumpkin seeds (optional)

Directions
1. In a soup pot,heat oil. Add onions and cumin and saute 4 min. Add potatoes and broth and bring to boil. Reduce heat and simmer 20-25 min.
2. Puree soup with 1-1/2 cup of yogurt and parsley. Serve soup with dallog of yogurt and sprinkle of pumpkin seeds.

Makes 12 servings.

Sweet Potato Wedges

(from Vegetarian Times)
3-1/2 lb sweet potatoes
3 T olive oil
1-1/2 t chili powder
1-1/2 t soy sauce
salt
1 T chopped rosemary

1. preheat oven 450 degrees
2. line baking sheets with foil
3. halve potatoes crosswise, then lengthwise, then each half into 4 sticks
4. mix oil, chili and soy sauce and drizzle over potatoes, toss to coat.
5. place potatoes skin side down in one layer on sheet. Sprinkle with salt.
6. cook 12 min, turn over and roast 8-12 min more until tender. Add salt and rosemary.

Curried Sweet Potato Latkes

For the first night of Chanukah I decided to make latkes. Only Costco had a sale on a super big box of sweet potatoes so I decided my latkes would have sweet potatoes. The "curry" also appealed to my non-traditional self. I modified it a bit and the result was yummy.

Ingredients:
3 large sweet potatoes, grated
1 cup All Purpose Flour
1 teaspoon baking powder
2 teaspoons Splenda
1/2 teaspoon ginger
2 teaspoons curry powder
1 teaspoon ground cumin
2 teaspoon ground cinnamon
2 teaspoons onion powder
1 teaspoon parsley
¼ teaspoon salt
Dash ground pepper
5 large eggs, beaten
¼ cup non-fat milk
Canola oil for frying

Directions:

1. Wash and grate sweet potatoes in a food processor.
2. In a large bowl, combine Nearly Normal All Purpose Flour, sugar, baking powder and spices. Add in the eggs and milk to the dry ingredients, then add the grated potatoes to the batter. If it is too thick, add more milk.
3. Heat the oil to 375-400F in an electric skillet or deep skillet over a medium high flame. When hot, drop approximately 2 tablespoons of batter in circles and thin by spreading with the backside of a spoon. Cook each pancake until lightly browned on each side, flipping to cook both sides evenly. Remove with a slotted spatula onto a paper towel lined plate to cool. Serve warm with your accompaniment of choice.
   

Accompaniments:

• Applesauce
• Sour cream
• Maple syrup