Sweet potato fritters
uncooked sweet potato(es)
16 oz, 2 (8-ounce)
1 large, separated
½ tsp, fresh, peeled and grated
- Preheat oven to 425ºF. Line a baking sheet with foil. Pierce the potatoes in several places with a fork and place on the baking sheet. Bake until a knife can pierce them easily, 40 minutes. When cool enough to handle, peel off and discard the skins.
- Rice or mash the potatoes, using a potato ricer or potato masher, in a medium bowl. Whisk in the milk, egg yolk, sugar, ginger, salt, and cinnamon. Combine the flour and baking powder in a cup or small bowl.
- With an electric mixer on medium speed, beat the egg white to soft peaks in a medium bowl. Gently fold into the potato mixture. Sprinkle the flour mixture over the top and fold in until smooth.
- Spray a large nonstick skillet with nonstick spray; heat over medium heat. Drop the batter into the skillet by slightly rounded tablespoonfuls, flattening them slightly to form 6 (2-inch) patties. Cook until golden and set, about 1 1⁄2 minutes per side. Transfer to a warmed plate, cover loosely with foil, and continue with the remaining potato mixture to make 24 fritters. Serve immediately. Yields 6 fritters per serving.