Sweet-Potato Fritters

• 1 1-pound red-skinned sweet potato (yam)
• 2 tablespoons (1/4 stick) butter, melted
• 1/3 cup sugar
• 2 tablespoons chopped fresh mint
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 1 cup all purpose flour
• 1/2 cup fresh bread crumbs made from crustless French bread
• 1 tablespoon baking powder
• Vegetable oil (for frying)
• Yogurt-Mint Dip

1. Preheat oven to 350F.
2. Pierce potato with fork.
3. Cook in microwave on high until tender, about 6 minutes per side.
4. Spoon enough cooked potato from skin into 1-cup measure to fill.
5. Transfer 1 cup potato to medium bowl; add butter and mash well.
6. Mix in sugar, mint, salt and cinnamon, then egg.
7. Whisk flour, breadcrumbs and baking powder into potato mixture to make dough.
8. Pour enough oil into heavy medium saucepan to reach depth of 1 inch; heat oil to 325F.
9. Working in batches, drop dough by heaping teaspoonfuls into oil.
10. Fry until golden brown and cooked through, about 1 1/2 minutes per side.
11. Using slotted spoon, transfer fritters to baking sheet; place in oven to keep warm.
12. Repeat with remaining batter.
13. Serve fritters hot with Yogurt-Mint Dip.

sweet potato, butter, sugar, fresh mint, salt, ground cinnamon, egg, flour, bread crumbs made, baking powder, vegetable oil

Taken from www.epicurious.com/recipes/food/views/sweet-potato-fritters-104156 (may not work)