Sweet Potato Cakes with Jicama Slaw, cooked by Alex

Ingredients*
FOR THE DRESSING:*
2 tablespoons peeled fresh mango*
1/2 cup fresh lime juice*
1/4 cup concentrated pineapple juice*
1/2 teaspoon salt*
2 teaspoons sugar*

FOR THE JICAMA SLAW:*
2 medium jicama, peeled and julienne*
1/3 cup diced red bell pepper*
1/4 cup chopped scallions*

FOR THE SWEET POTATO CAKES:*
1 pound sweet potatoes, cleaned and pierced with a fork*
1/3 cup minced red bell pepper*
1/3 cup minced yellow bell pepper*
1/3 cup minced red onion*
2 tablespoons chopped fresh cilantro*
3/4 teaspoon black pepper*
1 teaspoon ground coriander*
1 teaspoon ground cumin*
2 1/2 teaspoons sugar*
3/4 teaspoon salt*
1 tablespoon fresh lime juice*
1 cup dry breadcrumbs*
1 cup toasted and chopped pecans

Instructions
1 Puree mango in a blender with lime juice, pineapple juice, saltand sugar.
2 In a large bowl, combine jicama, red bell pepper and choppedscallions. Toss.
3 Pour dressing over vegetables and toss again.
4 Preheat oven to 375F degrees. Cut off ends of sweet potatoes andwrap in foil. Bake for 45 minutes or until soft. Let cool. Peel off skin and mash with a potato masher to a smooth consistency.
5 In a large bowl, combine sweet potatoes, peppers, onion,cilantro, spices and lime juice. Add 1/2 cup of breadcrumbs and mix well. Cover and place in refrigerator overnight.
6 In a shallow bowl, combine remaining breadcrumbs with pecans. Form 1/4 cup of the sweet potato mixture at a time into balls. Dredge inbreadcrumb/pecan mixture and flatten.
7 Heat a large nonstick saute pan and lightly spray with canola oil. Saute sweet potato cakes until golden brown on each side.
8 Serve 3 patties with 1/2 cup jicama slaw.

Makes 6 Servings

Notes * EACH SERVING CONTAINS APPROXIMATELY: 380 calories, 56 gm.carbohydrate, 15 gm. fat, 0 mg. cholesterol, 10 gm. protein, 429 mg. sodium, 7 gm. fiber
Source: Canyon Ranch Health Resort, Tucson, Arizona