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

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

FSD Resources