» More easy ways to home cook Greek foods,

Make classic Greek recipes with a Southern twist: Phyllo Pie with Kale and Collard Greens, Sweet Potato Fritters, and Spiced Pecan Cake with Honey Syrup.

SWEET POTATO FRITTERS

Makes 16-20 fritters

This makes a nice snack or side dish. For authentic flavor, use dried Greek oregano and mint, available online or at International Bakery (2165 Cheshire Bridge Road, Atlanta. 404-636-7580, rhodesfamilybakery.com).

3 medium sweet potatoes (about 1 ½ pounds)

½ cup extra-virgin olive oil, plus more for rubbing the

sweet potatoes

Salt

1 small onion, finely grated (3-4 tablespoons)

1 ½ teaspoon dried Greek oregano

1 ½ teaspoon dried Greek mint

½ cup flat-leaf parsley, chopped

½ cup dill, chopped

1 cup feta, crumbled

1 ¼ cup soft, fresh breadcrumbs

2 small eggs, beaten

1 cup all-purpose flour, divided

Freshly ground black pepper

Preheat the oven to 400 degrees.

Scrub the sweet potatoes, rub them with a little oil and sprinkle with salt. Bake the potatoes 35-45 minutes until tender. Allow to cool until lukewarm, then peel them. Add potatoes to a mixing bowl and mash with a fork. Add the onion, oregano, mint, parsley, dill, feta, breadcrumbs, eggs and 3 tablespoons flour. Mix into a homogenous mass. Season with salt and pepper and refrigerate 1 hour to allow mixture to chill and become firm. (The mixture can be made one day ahead and refrigerated.)

Heat the ½ cup olive oil in a large skillet. Place the remaining flour in a shallow bowl. Using a spoon, scoop 1 generous tablespoon of the fritter mixture. With another spoon, form the mixture into a large oval patty. Set the patty into the bowl of flour and dust both sides lightly with the flour. Set aside on a paper towel lined plate. Repeat with half the remaining mixture. Cook the patties until crusty and golden brown on both sides, about 2-3 minutes per side, and 5 minutes total. Drain on paper towels. As the first batch is cooking, prepare the remaining patties. Repeat cooking process with the second batch. Serve warm. If desired, serve with Greek yogurt or tzatziki. Makes 16 to 18 fritters. Per fritter, based on 16: 219 calories (percent of calories from fat, 45), 10 grams protein, 25 grams carbohydrates, 7 grams fiber, 11 grams fat (2 grams saturated), 27 milligrams cholesterol, 287 milligrams sodium.

CONTRIBUTED PHOTOS BY HENRI HOLLIS