Another day, another apple. After all “an apple a day” is a pretty straightforward phrase.

Today’s apple comes in the form of a cake. An Applesauce Cake. Yesterday I made applesauce because I knew I needed it as an ingredient in this cake. Ordinary store-bought applesauce would not do for this special cake. Thinking ahead is what separates Sup! from a snail...

I know you have heard me say (write) that I am not much of a baker. Which is indeed a true statement. But I am learning to push my boundaries in this regard and baking a bit more (at the insistence of the Nicks at Imafoodblog and Macheesmo; you may even see bread here one day). But for now, my baking focus has been cakes. Simple, rustic cakes. Cakes that are neither too sweet, nor beyond my skill level. Towering layer cakes may be in my future, but let’s take that on in baby steps, shall we?

I promised a recipe to accompany the Jenkins Jellies applesauce I picked up at Studio Root66 and here it is: Yam and Parsnip Fritters with Spiced Applesauce.

These could be called latkes too. Applesauce and sour cream are traditional accompaniments to latkes so it makes sense. But these felt more fritter-like to me, probably because the yams and parsnips are such a sweet combination. They are also really great foods for this time of year, and I guess I associate fritters with the warmth of hearth and home this time of year. In any case, call them what you like. I think you'll find they are delicious!

I choose these ingredients because I am always looking for new ways to enjoy yams and sweet potatoes. Especially as we are entering the holiday season, so it was not a hard reach to replace the russett potatoes I usually use for a recipe like this with this red skinned fall favorite. The parsnips were a last minute addition. Partly because they were handy and needed to be used today, but also I liked the contrast they provide in both flavor and color.