Sweet Potato Fritters

Preheat oven to 400 degrees F.

Line a cookie sheet with foil and place bacon evenly to cook for approximately 20 minutes until crisp. Allow the bacon to cool then coarsely chop.

Prepare yam or sweet potato by thoroughly washing it and patting to dry. Poke several times with a fork and bake approximately one hour or until the potato flesh is tender.

Slice the potato down the middle and allow to slightly cool (about 5 minutes). Spoon the flesh into a glass bowl and mash with a fork or potato masher.

Stir 1/2 cup of potato flesh with the buttermilk and egg until combined.

Blend the flour, sugar baking powder, salt and spices in a food processor until a fine meal forms.

Add the flour mixture to the potato mixture stirring until a soft dough forms. If the dough is dry then continue to add additional buttermilk (1 Tbsp at a time). Stir in the bacon. Cover the bowl with a kitchen tea towel and let stand for 10-15 minutes.

Use a Dutch oven or deep fry pan to heat the oil (1 1/2" depth) over medium heat. Attach a candy thermometer to the side and allow the temperature to come to 350 degrees F. Return oil to that same temperature after each batch.

Once the oil has reached the appropriate temperature, drop heaping tablespoonfuls (or smaller for one-bite sized fritters) of the batter (about 5-6 per batch depending on the size of the Dutch oven or pan) and fry for approximately 3 minutes, turning each fritter a few times until all sides area a golden brown.

Use a slotted spoon to lift the fritters from the oil and place onto a cookie sheet or baking sheet lined with paper towel over top a sheet of wax paper.

Plate, sprinkle with icing sugar and serve with warmed pure maple syrup.