All Saints’ Day sweet potato fritters

Ingredients:
1/2 kg sweet potatoes, 1/2 kg flour, 2 tablespoons sugar, 2 eggs, 25 g yeast and olive oil.

Preparation:
Boil the sweet potatoes or bake them in the oven. Peel them and mash with a fork; once mashed, add the flour and mix well.

Add the sugar, the whole eggs and the 25 g of yeast previously dissolved in a glass of warm water.

Knead the dough thoroughly, place it in a bowl, drizzle with olive oil and leave it to rest and rise for at least one and a half hours.

Once risen, heat plenty of oil in a frying pan. With wet hands, shape portions of dough into rings —with a hole in the middle— and fry them.

Turn them while frying so that they cook evenly on all sides.

When well drained of oil, place them on a tray or plate, sprinkle with sugar and eat them dipped in grape molasses or honey.

These fritters keep for a couple of days.