Ingredients
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1 medium sweet potato
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1 medium egg
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3/4 cup all purpose flour
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1 teaspoon salt
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1/4 teaspoon baking powder
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1 teaspoon baking soda
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Pinch of nutmeg
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3/4 cup buttermilk
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Zest of 1 orange
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4 marshmallows (regular size), chopped into small pieces (about 1/2 centimeter)
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1/4 cup butter for frying
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3 ripe, medium peaches
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5 slices of spicy pancetta (2-3 millimeters thick)
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1/3 cup sour cream
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Lightly chopped parsley to garnish
Directions
- Heat the oven to 350 F.
- Pierce the sweet potato several times and bake until completely soft (approximately 1 - 1.5 hour depending on the size).
- Scrape out 3/4 cup of the sweet potato. Once it cools to a lukewarm temperature, add the buttermilk.
- Mix the marshmallows with the orange zest which will help the sticky pieces of marshmallow separate from one another. Add them to the sweet potato and buttermilk mixture.
- Sift the dry ingredients together.
- With a hand mixer, beat the egg until light in colour and thick (this is about as stiff as you can get whipped whole eggs).
- In two additions, fold half of the dry ingredients mix into the egg. Then fold in half of the sweet potato mixture. Repeat until everything is just barely combined.
- Let a pan that can fit a lid heat on medium high heat, and in the pan melt a tablespoon of butter. Once the butter is melted, add a heaping tablespoon of batter. Add as many fritters to the pan that will fit with 2.5 centimeters between each. Cover with lid.
- Just like pancakes, flip them over and cook until they have colour on the other side. Transfer to a plate covered in paper towel to cook as you cook the rest of the fritters.
- Cut the pancetta into small pieces (small enough to sprinkle as a garnish once cooked). Cook in a pan on medium heat until crispy. Let cool on paper towel to absorb the excess fat.
- Once the fritters have cooled, lightly spread a streak of sour cream across the top of each fritter.
- Cut the peaches into wedges and add to each fritter, two thin wedges of peach. If the peaches are really ripe, and the skin releases, you can peel them for a finer texture.
- Sprinkle with the crispy pancetta and chopped parsley, and serve!
