Molokai Sweet Potato

1 lb purple-fleshed sweet potatoes

1 cup finely chopped celery

¼ cup finely chopped tube chives

mayonnaise

1 teaspoon freshly grated ginger, optional

Salt and white pepper to taste

Method:

Peel both types of sweet potatoes and trim off ends.  Cut into ¾” dice pieces.  Cook in salted water until tender or steam until tender.  Spread out on shallow trays and cool in refrigerator.

Mix together cooled sweet potatoes with celery, chives, ginger and enough mayonnaise to taste.  Season to taste.  Serve chilled

Serves 12.

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TZIMMES

Ingredients:

6 cups raw sweet potatoes, peeled and sliced (about 2 pounds)

6 cups sliced, unpeeled cooking apples, such as Rome (about
1.5 pounds)

1.5 cups scraped, sliced carrots

1 cup small, pitted prunes, cut in half

2 tsp grated orange peel (about 1 orange)

1/4 cup unsweetened orange juice (about 1 orange)

1/4 cup honey (optional)

1-2 tablespoons light brown sugar to taste

dusting of ground cinnamon or cinnamon and ground ginger

Method

Preheat oven to 350^o F. Prepare 9 x 13 inch baking pan with spray
coating. Layer half of the potatoes in bottom of pan, overlapping edges. Repeat
with half of apples, then spread over these half of the carrots and prunes.
Repeat layers. Combine remaining ingredients and drizzle evenly over the
layers.

Cover securely with a sheet of aluminum foil. Pierce with 8
1" slits as steam vents. Bake for 1–1.5 hours, or until steamed and
tender.

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