Decadent Sweet Potato Fritters

Nothing brings people together more than good food, great friends,
laughter, memories, and maybe a glass of "aged grapes"...
In good company, we dine and create memories through cuisine. We
savour friendships bite by bite. We taste pure joy with family and
friends, and our hearts smile with food traditions left behind by great friends and family long passed.

Food has left an imprint on my heart of very fond memories. Some of
these memories I would like to share. I just need to add... If I share my
food with you... It's a BIG DEAL...

Let’s start with the finer things in life.. Dessert! Nothing like falling
into a food coma after eating this pudding full of carbs and cuddles....
Hold onto your spatula, though... This is a pudding made from a spud and
finished off with a decadent caramel sauce that dances the cha-cha
on your tongue... Or sends you off running for Mam Rennie’s... Well
worth it though!

 

Ingredients: (Batter)
• 1 cup mashed sweet potato
• 1 1/2 cups milk at room temperature
• 2 large eggs at room temperature
• 1 1/2 tsp of vanilla extract / essence
• 1/4 cup butter, melted and cooled
• 1 1/2 tsp baking powder
• 2 cups plain or all-purpose flour
• 1/4 cup granulated white sugar
• 3/4 tsp salt
• 1/4 tsp ground nutmeg
• 2 1/2 tsp ground cinnamon

- Vegetable oil for deep-frying of fritters

Ingredients: (Caramel Sauce)
• 250ml butter
• 2 or 3 cups of demerara soft brown sugar
• 250ml double cream

 

METHOD:

1. Scrub sweet potatoes, pat them dry, and pierce them all over with a fork.
2. Microwave the sweet potatoes at 2 minute intervals for 6 minutes for medium potatoes and 8 minutes if the potato is large. The potato should be soft inside if pierced after this cooking time.
3. Remove the skin, mash, and allow to cool.
4. Combine all the wet ingredients (milk, eggs, vanilla, & butter) while whisking gently.
5. Add cooled mashed potatoes to the wet ingredients.
6. Sieve the dry ingredients together in a separate bowl.
7. Add the wet ingredients to the sieved dry ingredients.
8. Heat oil in a small pot... Deep enough to deep fry and turn the fritters once in with ease.
9. Check that the oil is at the right temperature by dropping in a small drop of batter. If the batter rises to the top with bubbles,. Oil is ready.
10. While waiting for the oil to heat... Gently, on medium heat, in another pot, add the caramel sauce ingredients. Gently heat and simmer until the sugar has melted and is piping hot. Do not overcook.
11. Once the oil is ready, gently spoon a tablespoon at a time into the hot oil. It should form a small, round dough formation immediately. Spoon in batches.
12. Gently turn the fritters while frying to allow all the sides to be golden brown... This cooking process by batch should not be longer than 5 minutes per batch.
13. When each batch is ready, lift with a slotted spoon, drain on a kitchen towel, and then move to a serving platter.
14. When all the fritters are cooked, the hot caramel sauce is added over the top.
15. Serve warm or chilled, with a dollop of vanilla ice cream.

 

 SCRUMPTIOUS!!

Written by: Francee Ballantyne-Mateus