Sweet Potato Cakes With Fresh Cranberry Relish

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1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon salt

1/8 teaspoon cayenne pepper

1 medium sweet potato, peeled and coarsely grated

1/2 cup shredded sharp Cheddar cheese (about 2 ounces)

1 teaspoon finely chopped fresh thyme

1 large egg, lightly beaten

1 1/2 cups milk

About 1/2 cup vegetable oil, for frying

Fresh Cranberry Relish

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