dinner tonight is a honey  baked ham   one 10 pound ham scored  cloves put in the scores for the glaze honey brown sugar  and orange or pineapple juice  applied the last 1/2 hour of cooking in figuring 2 hr 45 min @ 350  along side im making sweet potato cakes
shared from the Sunday night revival blog   and acorn squash for heath bent 

Recipe: Semi-Sweet Potato Pancakes

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White and sweet potatoes make a delicious combination that is as welcome on a dinner plate as a breakfast tray. No need for sour cream or applesauce with these flavorsome beauties. Serve alongside a slice of quiche or frittata in the morning, or pork chops or salmon later in the day. Use a box grater to shred the potato and onion, and these babies come together in a flash.

INGREDIENTS

• 1 cup grated garnet yam (about 1 small)
• 1 cup grated waxy potato like redskin or white (about 2 small, no need to peel)
• 1/4 cup grated onion
• 1 1/4 teaspoon kosher salt
• 2 eggs, lightly beaten
• 3 tablespoons flour
• canola oil (or similar) for frying
• freshly snipped chives, for garnish

1. After grating the potato, gently squeeze most (not all) of the excess moisture from the potatoes. In a medium mixing bowl combine with grated onion, salt, eggs, and flour and stir to combine.

2. Heat a large skillet over medium-high heat, and coat the bottom with a thin layer of oil. When oil is hot and shimmery, drop potato mixture in 4″ cakes into skillet. Cook 3 to 4 minutes per side, or until golden brown and crisp. Hold in a warm oven until all pancakes are cooked. Garnish with chives and serve immediately.

Makes approx. 8 4-inch cakes

• acorn squash recipe 
• 1 acorn squash
• extra virgin olive oil
• salt & pepper
• red pepper/chili flakes
• 1/3 c balsamic vinegar

Preheat your oven to 400ºF.

Line a baking sheet with a silicon liner, silpat or parchment paper.

Slice the acorn squash into circles. Slice the circles into half moons. Remove the seeds either via knife, spoon or hand.

Douse squash half moons in olive oil, salt, pepper and chili flakes.

Place in the oven and bake until tender, about 15 minutes, under tender, but not mushy.

While the squash is baking, pour the balsamic vinegar in a small sauce pot and heat to a simmer. Let the vinegar reduce by at least half. The goal is a syrupy consistency. You won’t necessarily be able to see that consistency while the pot is over heat, so if you think it’s reduced enough, take it off the heat and while it cools you should be able to see it thickening. If it’s not thickening, give it some more time over the heat.

Do NOT put your face over the top of the vinegar while it’s reducing. The vinegar releases some kind of horribly bothersome vapor. Not fun.

Drizzle the reduced vinegar over the squash 

well my sweet potatoe cakes got a little crispy thats ok   next time they will be better