Chef Joanie Babcock Southern Exposure Restaurant & Catering Faison's Wonderful Little Secret 202 W Main St Faison, NC 28341 Phone: 910-267-0496 Fax: 910-267-0498

Fresh local, seasonal ingredients are the hallmark of Southern Exposure. This exquisite restaurant with exposed brick walls, white linen service and a distinctive Charleston style has a large menu that includes wonderful seafood and vegetables and greens produced by local farms. In addition to sweet potatoes, you'll also find fried green tomatoes with pimento cheese and corn salsa, the restaurant's signature appetizer. Enjoy artwork on display and for sale by local artists while you feast the superb traditional southern dishes that hightlight North Carolina's produce, meat and seafood.

NORTH CAROLINA SWEETPOTATO CROQUETTES WITH CINNAMON ICE CREAM

Recipe by:  Chef Joanie Babcock Southern Exposure in Faison, North Carolina Chef Babcock  takes "fresh" seriously picking fresh local, seasonal ingredients for her southern entrées.

5 medium (6-ounce) sweetpotatoes
1 1/2 cups apple cider
1/2 cup currants
1 large baking apple (about 1/2 pound)
1/2 pound fresh pineapple, cut into bite size pieces
1 1/2 cups sugar, divided
4 tablespoons butter
2 tablespoons fresh lemon juice
5 egg yolks
2 teaspoons each cinnamon and nutmeg
 Flour
 Beaten egg
 Fresh breadcrumbs
 Oil

 1/2 gallon vanilla bean ice cream
 Ground cinnamon to taste

Bake sweetpotatoes in center of oven at 325 degrees F, 1 hour or until tender.  Peel sweetpotatoes; puree until smooth.  Place puree in baking pan and return to oven for 10 minutes to evaporate moisture; cool.  Pour apple cider into saucepan and boil until reduced to 1 cup.  Stir in currants; cool.  Peel and core apple; cut into bite-size pieces.  In skillet caramelize pineapple and apple with butter and 1/2 cup sugar.  Stir in lemon juice; cool.  In mixing bowl, beat egg yolks with remaining 1 cup sugar on high until very thick, about 5 minutes.  Combine sweetpotato puree with cider croquettes.  Roll croquettes in flour, then beaten egg; roll in breadcrumbs to lightly coat.  Fry in hot oil (375 degree F) in deep fryer until golden brown; drain.  Serve with ice cream.

Makes 10 servings.

Cinnamon Ice Cream: 
Soften 1/2-gallon vanilla bean ice cream.  Stir in ground cinnamon to taste.  Refreeze.