Sweet Potato Cakes with Fresh Cranberry Relish

• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 medium sweet potato, peeled and coarsely grated
• 1/2 cup shredded sharp Cheddar cheese (about 2 ounces)
• 1 teaspoon finely chopped fresh thyme
• 1 large egg, lightly beaten
• 1 1/2 cups milk
• About 1/2 cup vegetable oil, for frying
• Fresh Cranberry Relish

1. In a small bowl, sift together the flour, baking powder, salt and cayenne.
2. Add the sweet potato, cheese and thyme and toss.
3. In a medium bowl, combine the egg and milk.
4. Stir in the dry ingredients just until combined.
5. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet.
6. Working in batches, spoon rounded teaspoons of the batter into the skillet and flatten slightly to form 1 1/2 -inch cakes.
7. Cook over moderately high heat until the bottoms are lightly browned and tiny bubbles form on the tops, about 2 minutes.
8. Flip the cakes and cook until lightly browned, about 1 minute longer.
9. Transfer to paper towels to drain and repeat with the remaining oil and batter.
10. Arrange the cakes on a platter, top each one with about 1/2 teaspoon of the relish and serve.

whole wheat flour, baking powder, salt, cayenne pepper, sweet potato, shredded sharp cheddar cheese, thyme, egg, milk, vegetable oil

Taken from www.foodandwine.com/recipes/sweet-potato-cakes-with-fresh-cranberry-relish (may not work)