In a bowl, combine sweet potato and flour. Toss to coat
uffin pan. Line each recess with 2 strips of parchment paper
n a glass bowl; cover with plastic wrap. Refrigerate for 20
For the crust: Sift dry ingredients together.
Work in mashed potato, melted butter and egg.
Roll 1/4 inch thick.
Preheat oven to 350\u00b0F.
Arrange chicken, vegetables and parsley in layers in a casserole.
Combine milk and chicken broth.
Add flour slowly, blending well; cook until thickened, stirring constantly.
Season and pour over chicken and vegetables in a casserole.
Cover with sweet potato crust and crimp edges attractively and pierce with a fork to release steam.
Bake about 40 minutes.
east in a small bowl with 1/4 cup beer and
he sweet potato topping, place the sweet potato in a saucepan and cover with cold
rge container and cover with the cold brine.
ver medium-high heat. Dip sweet potato slices in beer batter, draining
Brush eggplant, peppers and zucchini with half the oil. Grill vegetables
baking sheets with parchment paper. Toss sweet potatoes with oil, mustard and
ins.
To make the sweet potato pancakes, cook potatoes in boiling
Place sweet potato and lentils in a large saucepan. Cover with cold water. Bring
00b0F. Mix 1 tbsp oil with cumin seeds. Rub over pork
ven to 375\u00b0F. Layer potato and onion slices in a
b>with foil and rest for 5 minutes.
Meanwhile, place sweet potatoes
50\u00b0F. Add potato slices, in batches. Remove with a slotted spoon
Steam sweet potatoes for 10 mins. Add
steam or microwave sweet potato until tender; drain. Process with remaining ingredients and
Preheat oven to 400\u00b0F. Line 2 baking trays with parchment paper. Arrange sweet potatoes in a single layer on 1 baking tray. Lightly coat with oil. Bake for 30-35 mins, until tender and golden.
Meanwhile, in a shallow dish, combine breadcrumbs and Parmesan. Season to taste. Dip chicken strips in egg then coat in crumb mixture, pressing onto chicken firmly. Place in a single layer on the second tray. Drizzle with oil and bake for 15-20 mins, until golden and cooked through.
Serve with sweet potato fries and salad.
Squeeze excess moisture from zucchini. Transfer to a bowl with sweet potato, breadcrumbs, egg, onion and Parmesan cheese. Season to taste and mix. Shape evenly into 4 patties. Refrigerate 15 mins.
Heat oil in large nonstick skillet on medium heat. Dust patties in flour, shaking off excess. Cook 3-4 mins each side, until golden. Drain on paper towels.
Serve in rolls with arugula, tomato slices and beet relish, if desired.