Community Magazine October 2019

Because You Need *That* Gorgeous Side Dish Sure, sweet potato fries are easy to make. They’re amazing with simply salt, garlic, and smoked paprika (as we seasoned ‘em here). They’re amazing drizzled with silan. But how do you raise the bar even more? And, how do you make them into a gorgeous side dish or appetizer for Yom Tov? About this avocado cream. We use it on so many things. To make it a day ahead, store it in a sealed piping bag. It’s simply avocado blended with lemon or lime and a little salt. We also recommend serving this dish with some extra avocado cream on the side for dipping. • 2-3 sweet potatoes, cut into fry shapes • Salt, garlic powder, and paprika, for sprinkling • 1 tomato, seeds removed, diced • 1 pepper, diced • ½ jalapeno, finely diced • ¼ red onion, finely diced Avocado Cream • 1 avocado • Juice of 1 lemon or 2 limes • ½ teaspoon salt Style SPIRIT & FORTHEWOMANOFTODAY 66 COMMUNITY MAGAZINE Sweet Potato Nachos Sweet Potato Chip Salad Want a gorgeous salad with a towering mountain of crispy sweet potatoes piled high in the middle? See photos for the technique in prepping the sweet potato crisps. • 8 ounces Romaine lettuce • ¼ cup or more toasted slivered or sliced almonds, or a combo • 1 pomegranate, seeded • 1 sweet potato 1. Prepare the sweet potato chips: Peel sweet potato, then using the peeler, peel long strips for the chips. 2. Heat oil in a frying pan and deep fry the sweet potato strips (keep the color light). 3. Remove from frying pan and immediately place on a cookie rack with a paper towel underneath. Spread them apart so that they dry and crisp up. Once cool, you can place them in airtight containers in a cool spot. These will last up to 3 days. 4. Whisk together dressing ingredients or shake together in a jar. 5. Assemble the salad. In a bowl, combine lettuce and pomegranate. Top with nuts and sweet potato strips. Toss with dressing when ready to enjoy. • ¼ cup mayonnaise • ¼ cup oil • 2 tablespoons sugar • 1 teaspoon vinegar (optional) • 1 teaspoon lemon juice • 3 tablespoons blue Bartenura wine or any sweet white wine • Salt and pepper to taste Dressing