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