Sweet Potato

Fish Salad Cooked in Lime Juice Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below. For a complete guide to Peruvian cuisine, click here. The English title of this recipe is not an altogether accurate description of ceviche since it is the lime (or lemon juice) that "cooks" the fish. Peruvians are justifiably proud of their internationally famous method of serving fish tidbits. A mixed assortment can include squid, octopus, scallops, clams, langostas, as well as pata de mula, a shellfish similar to scallops. Then there are the black scallops of Peru, a rarity. All can be used in a classic ceviche, insuring a variety of textures and flavors.

A touch of cardamom lends subtle spice to these innovative crescent-shaped rolls.

The microwave makes this dish a snap to prepare.

Can be prepared in 45 minutes or less.

Yams are blended with regular russets in a nice rendition of mashed potatoes. If you decide to double the recipe, use a 13x9x2-inch glass baking dish.

We've added a topping of walnuts, hazelnuts and almonds to a southern favorite.

This can be prepared one day ahead, making the seder day much easier. Serve steamed broccoli on the side.

Roasting the yams gives this soup its richness; a swirl of cilantro-flavored yogurt adds even more taste and color.

Coconut, lemon rind, and raisins are a bright surprise. "A lot of people buy my cookbook just to get this recipe," says Mrs. Wilkes.

A charcoal grill will give the best flavor.

This moist spoon bread (a pudding-like bread made with cornmeal) tastes best warm.

Goat cheese and truffle oil add rich flavors to the humble sweet potato.

This sweet-and-spicy dish is delicious with tan-skinned sweet potatoes or the sweeter red-skinned ones (also known as yams).

You can form the sweet-potato pancakes up to six hours ahead, leaving only a quick frying before serving.