TWO SISTERS INN SWEET POTATO ROESTIS - with Apple Butter Cherry Sauce

Ingredients:

• 1 1/2 lb sweet potatoes, peeled
• 1 clove garlic, peeled
• 1/4 inch piece fresh ginger, peeled
• 1 cup cooked quinoa
• 1/3 cup flour (quinoa flour for gluten free)
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 4 eggs, slightly beaten
• Apple Butter-Cherry Sauce
• 1 cup light apple butter
• 1 cup cherry jam
• 1 stick unsalted butter
• Garnish
• Sour cream, 6 tablespoons
• Parsley, finely chopped
• Marigold petals

Steps:

1. Grate potatoes into a large bowl. Finely mince garlic and ginger and add to potatoes, mixing well. Place mixture into a large Ziploc bag pressing the air out, and refrigerate overnight
2. Place 2/3 cup of water in a small pot. Put 1/3 cup uncooked quinoa in a sieve and rinse thoroughly. Add to the water in pot and bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until all the liquid is absorbed. Cool slightly. May be prepared and refrigerated overnight. (Note: use 1/3 cup uncooked quinoa to make 1 cup cooked.)
3. Place cherry jam, apple butter and butter in saucepan over medium-high heat and bring to a boil stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and cool slightly before serving. May be made in advance and reheated before serving. Makes 2-1/4 cups. Refrigerate unused portions
4. Preheat oven to 350o. Place potato mixture into large bowl and add quinoa, flour, salt and pepper, mixing well. Add eggs and mix until evenly moist. Heat two non-stick griddles over medium heat and brush lightly with oil. Using a ¼ cup measure, ladle potato mixture onto griddles and flatten into 4-inch circles. Cook about 3 minutes until crisp and brown on one side, then carefully turn over and repeat on the other side. Remove from griddles and place in oven on a preheated rimmed baking sheet on parchment paper for about 10 minutes until cooked through.
5. Serve 3 roesti per plate topped with ¼ cup of apple butter-cherry sauce and a small dollop of sour cream on top. Sprinkle with chopped parsley and marigold petals.