Dill dip

Ingredients

• 1 Cup Sour Cream
• 1 Cup Mayonnaise
• 2 Tablespoons Dried Dill Weed
• 2 Tablespoons Dried Minced Onion
• 1 Tablespoon Dried Parsley
• 1 Teaspoon Garlic Powder
• 1/8 Teaspoon Salt

Baked sweet potato fritters

Ingredients

• Non-stick cooking spray
• 1 pound sweet potatoes (1 large, 2 medium or 3 small sweet potatoes)
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup all purpose-flour
• 2 scallions, thinly sliced
• 1 large egg, lightly beaten
• Chopped parsley for serving
• Sour cream for serving

Instructions

• Preheat the oven to 400 degrees F. Grease a baking sheet with non-stick cooking spray.
• Peel the sweet potatoes. Grate them using the large holes of a box grater or a food processor fitted with the grating disc. Gently squeeze the shredded potatoes with a towel to remove excess moisture.
• Combine the potatoes, cumin, chili powder, garlic powder, onion powder, kosher salt, black pepper, flour and scallions in a large bowl.
• Stir in the egg.
• Portion out the fritter batter by the 1/4-cup-full. Form them into patties, but do not pack them too tight. They should just be able to hold their shape. Space them 2-3 inches apart on the pan.
• Bake the fritters for 25-30 minutes until they are browned on both sides, flipping them over just over halfway through baking.
• Garnish them with chopped parsley and serve with sour cream if wanted.

Notes

Recipe makes 8-10 fritters.