Minneapolis First Seventh-day Adventist Church

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Vegetarian Cooking for the Soul & Master Chef

Larry Ancrum’s Sweet Potato Corn Cakes with Garlic Dipping Sauce


Prep time 50 min Cook time 30 min Total time 1 hour 20 min Serves: 10



3 lbs. sweet potatoes

1 cup frozen corn kernels

2 green onions

¼ bunch cilantro (divided)

¼ tsp cayenne pepper

1 tsp cumin

1 tsp salt

1 large egg

⅓ Cup yellow cornmeal

1 cup plain breadcrumbs

½ cup vegetable oil or olive oil (for frying)

1 cup plain yogurt (This for the garlic sauce)

1 clove garlic (This for the garlic sauce)



Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and then allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.

Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.

Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.

While the sweet potato mixture is refrigerating, mix up the garlic sauce.

In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.

After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp. each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.


Kiesha’s Garlicky Roasted Vegetables



6 medium/large red potatoes

1 yellow/orange/red sweet bell pepper. ( i used all three but with smaller peppers)

2 full carrots

1 yellow or red onion

1-2  jalapeno peppers(optional )

1 packet of Lipton onion soup mix

2-3 Tbs crushed or minced garlic

1/4 Cup oil

*Seasonings or your choice. I used:



Salt & pepper


Seasoning salt

Onion powder



Preheat oven to 375. Chop all vegetables to your size preference.

*Cutting them larger may take a little longer to cook.

Place all chopped veggies in a large bowl with the soup mix, garlic and oil. Add seasonings and herbs. Mix thoroughly with hands or large spoon. When everything is coated with rub, place mixture on a large foil covered cookie sheet. You can also use a shallow pan but in may not cook as well. Make sure veggies are in one layer and not overlapping. Bake for 30 min. Turn over with spatula and bake for another 30, checking every 10 minutes to make sure they don’t burn or stick to the pan. They are finished when they are easily punctured.



David Wilson’s Garlic and Rosemary potato supreme

(MPLS1st Master Chef Winner -April 2015)



8 medium potatoes

3 sprigs of rosemary

5 cloves of potatoes

salt and pepper to taste

2 tablespoons of olive oil

4 tablespoons of butter

2 cups of milk



boil potatoes until tender and then strain

heat olive oil and add minced garlic and rosemary and sauté and set aside

mash the potatoes and add the oil garlic and rosemary

then gradually add milk and butter until the potatoes reach ideal consistency



4 medium potatoes

salt and pepper to taste

6 garlic cloves

4 rosemary sprigs

olive oil



preheat oven to 350 degrees

slice potatoes into thick chips

put on jelly roll pan

cover lightly with olive oil

add salt and pepper to taste

smash garlic and then place on the jelly roll pan

rip rosemary on to the jelly roll pan and place in the oven until golden brown


Jeffrey Aguy’s potato dish



Salt, pepper, vegetable broth, brown gravy mix, Cajun seasoning, complete seasoning, water, potatoes, morning star grillers

Mashed potatoes 

Peel red potatoes 
Boil until soft. 
Mash the potatoes with milk, butter, and light seasoning (salt, pepper, and other spices) as desired until there are no lumps. 

Vegetarian Salisbury Steak. 

Add brown gravy packets to cold water. 
Boil with seasoning as desired. 
Let gravy cool down until it thickens. 
Place morning star grippers in pan.
Pour gravy on toot of grillers. 
Add onions and peppers. 
Cover with aluminum foil and bake at 375 for 30 minutes to 1 hour

Arnold’s ESPN (aka S-pin) French Vanilla Fudge Marble 

(April 2015 Master Chef Winner- Dessert)


- Box of Duncan Hines fudge marble mix 
- Box of Duncan Hines French Vanilla mix 

Use all the same ingredients on boxes
-6 eggs total
-2 cups water 
- 2/3 cups of cooking oil 


Set oven temperature to 350. After mixing ingredients, pour mix into greased pan, place in oven. Bake for 10 to 15 minutes longer than recommended time on box instructions.