Southern cooking seems to be all the rage these days. Despite America’s call of late for healthy & “natural” foods, there seems to still be room for the traditional down home country cookin’. Thankfully, not all southern dishes are wrought with pounds of butter and grease and cheese, despite what Paula Deen says.  The onslaught of foodie buzz regarding the recent sophistication of southern cuisine brings up some interesting points about the grub coming from Mason Dixon Line. While the best fried chicken and fish muddle don’t quite interest our vegan sensibilities, sweet potatoes and southern greens sure do. Not only are both outrageously nutritious (high in fiber, antioxidants & minerals), but at Jennie Cooks we have found a way to put them in just about everything (even lasagna.) As a side note, I do admit we are slightly obsessed. Thankfully, our chefs have the touch when it comes to both the kale massaging and the sweet potato fritters. By now everyone knows how to make a delicious raw kale salad or shake. But do you know how to make a savory-yet-sweet potato patty that will melt in your mouth? I didn’t think so.


Sweet Potato Fritters

1 lb red-skinned sweet potatoes

2 tbs earth balance

1/2 c sugar

2 tbs chopped fresh mint

3/4 tsp salt

1/2 tsp cinnamon

1/4 c egg substitute

1 c all purpose flour

1/2 c fresh bread crumbs

1tbs baking powder

veggie or grape seed oil for frying

Preheat oven to 350. Pierce sweets with forks and bake until tender. Spoon the sweet flesh into a medium bowl mix with butter and mash well. Mix in sugar, mint, salt, cinnamon and the fake egg last. Then whisk the flour breadcrumbs and baking powder into the mixture. Roll the dough into small balls and fry and flatten for about a minute or two on each side, then bake in the oven for 20 or so minutes until crisp around the edges. I like eating them with applesauce or garlic vegan aoili mixed with mint and parsley.