Recipe: Sweet potato fritters, courtesy of Dan Varga of the Explorers Club.

Ingredients • 2 large sweet potatoes • 1 cup frozen corn • 1 bunch scallions, chopped • 4 tbs. biscuit mix • 1 tbs. crushed red pepper • 1 tbs. chopped garlic • 4 tbs. agave syrup Procedure

Dice sweet potato in small cubes. Place in sauce pot and cover with water and add 2 tbs salt, bring to a boil and simmer until al dente. Drain and cool.

Place all ingredients in a mixing bowl except the biscuit mix. Mix together.

Sprinkle biscuit mix over mixture and add a couple of tablespoons of water and bring together.

The mixture should form little balls in your hand.

Form in to marble-sized fritters and fry at 350 degrees for 2-3 min until golden brown.

Let drain and sprinkle with sea salt and drizzle with agave syrup.

For raspberry chipotle jam

• 1 large jar of raspberry preserves • 2 chopped chipotle peppers

Heat preserves in a small saucepan and add chipotles. Cool and serve