SWEET POTATO CAKES with RED PEPPER JELLY GLAZE

Ingredients

1. 8 cups water
2. ¼ cup maple syrup
3. 4 sweet potatoes, peeled and coarsely shredded
4. ¼ cup golden raisins, finely chopped
5. ¼ cup chopped macadamia nuts
6. ¼ cup finely crushed graham cracker crumbs
7. 2 teaspoons firmly packed dark brown sugar
8. 1 large egg
9. Vegetable oil, for frying
10. ⅔ cup sour cream
11. 8 teaspoons red pepper jelly, warmed
12. Garnish: chopped fresh parsley

Instructions

1. In a medium saucepan or Dutch oven, bring 8 cups water and maple syrup to a boil. Add sweet potatoes, and cook 10 minutes. Drain well.
2. In a large bowl, combine sweet potato, raisins, nuts, graham cracker crumbs, brown sugar, and egg.
3. Form into 6 patties, and freeze until firm, about 15 minutes.
4. In a large skillet, pour oil to a depth of 1 inch, and heat over medium-high heat until shimmering. Fry potato cakes in oil until golden brown on both sides, about 3 to 4 minutes per side.
5. Top each cake evenly with sour cream and pepper jelly. Garnish with parsley, if desired.