Sweet Potato and Fruity Fritter

These fritters are from Grand Cayman, where food is a lovely combination of English, Indian and Jamaican. These are quick and easy, a great way to use left over sweet potatoes for breakfast!

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 tablespoons dark rum
• 2 cups cooked, mashed sweet potatoes
• 1 cup mashed banana
• 1 cup crushed pineapple, drained
• 0.25 cup butter, melted
• vegetable oil, for deep-fat frying
• powdered sugar for dusting

Steps

1. Sift together the flour, baking powder, salt, nutmeg, and cinnamon into a bowl, set aside. Stir together the rum, sweet potatoes, banana, pineapple, and butter; mix well. Fold the flour into the sweet potato mixture until well combined.
2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. Drop tablespoon-sized pieces of batter into the hot oil, and fry until light golden brown. Drain on paper towels, and dust with powdered sugar.