Curried Sweet Potato Latkes

(recipe from a magazine, not sure which one)

1 1/2 lbs. sweet potatoes
1 small onion
1/2 cup raisins
2/3 cup flour
3 eggs
2 tsp. curry powder
1 tsp. kosher salt

Peel and shred the sweet potatoes and transfer to a large bowl.  Grate or shred the onion, and add to the sweet potatoes along with the raisins and flour.

Separately in a small bowl, beat the eggs with the curry powder and salt.

Add the egg mixture to the sweet potato mixture and mix with your hands or a spoon.

Warm 2 Tbsp. olive oil in a large skillet over medium-high heat.  Drop 1/3-cupfuls of mixture into skillet and fry, pressing with a spatula to flatten, until golden brown, 2 to 3 minutes per side.  Keep warm in a 200F oven until ready to serve.  Serve with sour cream, if desired.

(Since one of my least favorite things is frying patties in a skillet, I put the entire sweet potato mixture in a large pie plate and baked in a 350F oven for 45 minutes.  Then cut into wedges.  Very delicious!)

Warm Sweet Potato, Mushroom, and Spinach Salad

(recipe from Deliciously Ella)

1 large sweet potato
a dozen crimini mushrooms
200g fresh baby spinach
2 jalapeno peppers, chopped (discard seeds)
a dozen cherry tomatoes
2 tsp. apple cider vinegar
cinnamon
paprika
salt
olive oil

Slice the sweet potato into bite-sized cubes and place them on a baking tray.  Drizzle with olive oil, salt, paprika, and cinnamon.  Bake for 40 minutes at 350F, until they're deliciously soft.

Meanwhile, slice the mushrooms and gently stir fry them with olive oil, salt,  apple cider vinegar, and jalapenos.  This should take about 7 minutes.  Just before the end add the spinach and allow it to wilt.  This is a very quick process, it will only take two or three minutes to become perfectly soft.

Slice the tomatoes into quarters.

Mix everything together and serve.