Sweet Potato Fritters with Jalapeño Molasses

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
20

Ingredients

For the jalapeño molasses:
1⁄4 cup brandy
1 cup dark molasses
1⁄4 cup water
1 jalapeño

For the sweet potato fritters:
2 large sweet potatoes
1 large egg
1 3⁄4 cup all-purpose flour
3⁄4 cup chopped pecans
1⁄2 cup granulated sugar
1 tsp. cinnamon
2 qt. peanut oil, for frying
Confectioners’ sugar, for dusting

Steps

1. Prepare jalapeño molasses: Over medium heat, add brandy to a small saucepan; cook about 2 minutes or until alcohol evaporates.

2. Stir in molasses and water and bring to a simmer. Halve the jalapeño lengthwise and add to the mixture.

3. Reduce heat and simmer for 5 minutes. Strain sauce through a strainer and cool to room temperature.

4. Meanwhile, make the sweet potato fritters: Bake sweet potatoes in a 350ºF oven until tender throughout (about 1 hour). Peel and mash thoroughly.

5. In a large bowl, blend well 2 cups mashed sweet potato, egg, flour, pecans, sugar and cinnamon, until a thick mixture forms. Scoop out a heaping tablespoon and, using another tablespoon, form into neat ovals; set aside.

6. Heat peanut oil to 350ºF. Drop fritters into hot oil and fry until golden brown, about 7 minutes. Drain in a bowl lined with paper towels; dust with confectioners’ sugar while hot.

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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