Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Boil 500 grams of peeled and diced sweet potato in lightly salted water until fork-tender, then drain and mash it thoroughly.

2. 2

   In a large bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cups of granulated sugar, 2 teaspoons of baking powder, 0.5 teaspoon of ground cinnamon, 0.25 teaspoon of ground nutmeg, and 0.5 teaspoon of salt.

3. 3

   In a separate bowl, combine 0.75 cups of milk and 1 large egg, then pour this mixture into the dry ingredients along with the mashed sweet potato and mix until just combined, being careful not to overmix.

4. 4

   Heat 4 cups of vegetable oil in a deep pot or Dutch oven to 175°C (350°F), then carefully drop spoonfuls of the sweet potato batter into the hot oil and fry for 3-4 minutes per side until golden brown and cooked through.

5. 5

   While the fritters are frying, combine 1 cup of Malbec wine, 0.25 cups of granulated sugar, and 2 medium fresh rosemary sprigs in a small saucepan, bring to a simmer, and cook for 10-15 minutes until the mixture has reduced and slightly thickened into a syrup.

6. 6

   Remove the fritters from the oil with a slotted spoon, place them on a paper towel-lined plate to drain excess oil, then drizzle generously with the warm Malbec and rosemary syrup before serving immediately.