One of my dearest friends, Emily Wozniak, was married a few weeks ago to another dear friend, Sam Haury, and I had the honor of cooking for the outrageous party of out-of-town friends at Telluride's ultimate party house, the Alta Lakes Observatory. Aside from local burgers, mixed greens with goat cheese and peaches, the biggest hit were my sweet potato cakes, later deemed Sweet Potato Jimmy Jams by the biggest fan of them all, Heidi.
Since the wedding, I have seen Heidi a few times and she demanded to know how to make these delicious delights and what better time to make comfort food then when the storm rumbles outside?
SWEET POTATO JIMMY JAMS WITH LIME CILANTRO SAUCE
Makes apx 12-16 jimmy jams
2 large yams
1 Cup Almond Meal
salt/pepper to taste
1 TBSP chili powder
ghee, high heat oil for frying
FOR LIME CILANTRO SAUCE
(makes enough to put on EVERYTHING)
1/2 Bunch Cilantro, stalks can stay
Juice of 1 lime
2 cloves garlic, skin removed
2 inch piece ginger, skin removed
1/2 C Greek Yogurt (dairy free? use 1 avocado)
1/4C+ Olive oil
THE KNOW HOW
For jimmy jams:
1. Boil a large pot of water
2.peel and cube yams
3. cook yams until tender to the fork
4. drain, mash and let cool before handling
5. combine almond meal, salt, pepper and chili powder, spread on a tray
6. using 1/4 C measuring cup to scoop mashed yams and roll in almond meal mix
7. Heat oil in large skillet on high and when hot, place almond meal covered balls in skillet
8. Gently flatten with spatula and fry until golden, then flip (apx 3 minutes each side)
*if pan is smoking, turn to med-high
9. repeat until no more mashed yams left
1. In processor combine cilantro, ginger, garlic, lime juice and olive oil.
2. Blend until smooth then add avocado or yogurt.
3. Salt and pepper to taste. Adjust for desired texture.
Add a dollop to each jimmy jam and enjoy.
*This sauce is a secret weapon. Make often, keep cold.