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right now. The most time consuming part is grating the sweet potatoes. This can also be the most dangerous part (especially if you're easily distracted like I am) I thought I would spare you the pictures of my bandaged knuckles!
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Ham and Sweet Potato Fritters (Everyday with Rachel Ray)
Ingredients:
1 1/4 lb sweet potatoes, peeled and grated
1/2 lb ham, chopped (go ahead and cheat, use deli meat)
5 scallions, finely chopped (I substituted green onions, that's what I had on hand)
2/3 C chopped flat leaf parsley, plus 1/3 C leaves
1/3 C flour (I used a "tad" more)
salt and pepper
2 large eggs
1 tbsp dijon mustard
1/2 C plus 2 tbsp vegetable oil
6 ribs celery thinly sliced plus 1/2 C celery leaves
1. Preheat oven to 200 degrees. Place a rack on a baking sheet and place in the oven. In a large bowl, toss the sweet potatoes, ham, scallions, chopped parsley and flour; season with salt and pepper to taste. In a separate bowl, beat the eggs with 1 tsp mustard (reserving the other 2 tsp) Stir the egg mixture into the sweet potato mixture.
2. In a large heavy skillet, heat 2 tbsp of oil over medium high heat. Working two at a time, add 1/3 C mounds of sweet potato mixture, flattening into rounds. Lower the heat to medium and cook until golden, about 3 minutes on each side; transfer to the baking sheet to keep warm. Add 2 tbsp oil between batches.
3. In a bowl, whisk the remaining 2 tbsp oil with the reserved 2 tsp mustard. Add the parsley leaves, celery and celery leaves and toss to dress; season with salt and pepper. Serve topped with the warm fritters.
Hope you enjoy this as much as we did. Now let's go to Gollums and see what's cooking there!