Recipe: Sweet Potato Pancakes with  Cranberry Glaze
Description: These little sweet potato cakes, from  The Upper Crust in New York City, have a wheaty flavor and a refreshing citrus-spiked cranberry topping. Serve the leftover relish with roast poultry or pork loin or lamb chops-- says Food & Wine magazine.
Ingredients: [{"text": "POTATO CAKES:"}, {"text": "1 cup(s) whole wheat flour"}, {"text": "1 teaspoon(s) baking powder"}, {"text": "1 teaspoon(s) salt"}, {"text": "1 pinch(es) cayenne pepper"}, {"text": "1 medium sweet potato, peeled and coarsely grated"}, {"text": "1/2 cup(s) shredded sharp cheddar cheese"}, {"text": "1 teaspoon(s) finely minced fresh thyme"}, {"text": "1 large egg, lightly beaten"}, {"text": "1 1/2 cup(s) milk or evaporated milk (such as pet)"}, {"text": "- vegetable oil for frying"}, {"text": "CRANBERRY GLAZE:"}, {"text": "2 cup(s) whole cranberries"}, {"text": "1 cup(s) canned mandarin oranges with juice"}, {"text": "1/2 cup(s) granulated sugar"}, {"text": "1 medium orange (use all the juice and all the zest from)"}]
Instructions: In a small bowl, sift the first 4 ingredients. Add the sweet potato, cheese and thyme, and toss. In a medium bowl, combine the egg and milk. Stir in the dry ingredients just until combined.
Heat 1 Tablespoon of the oil in a large nonstick skillet. Working in batches, spoon  rounded teaspoons of the batter into the skillet and flatten slightly to form 1 1/2 inch cakes.
Cook over moderately high heat until the bottoms are lightly browned and tiny bubbles form on the tops, about 2 minutes. Flip the cakes and cook until lightly browned, about l minute longer.( I have made these in my waffle iron with great success). Transfer to paper towels to drain and repeat with remaining batter and more oil. Arrange the cakes on a platter, top each one with about 1/2 teaspoon of the relish and serve.
Cranberry Glaze:
Bring all ingredients to a boil(including the Mandarin juice and orange juice) in a medium saucepan. 
Simmer 10 minutes- until the berries pop and mixture has thickened.
