1 pound sweet potatoes, scrubbed and patted dry
2 tablespoons butter, melted
2 tablespoons chopped fresh mint
3/4 teaspoon salt
1/2 teaspoon curry powder
1 large egg
1 cup unbleached all-purpose flour
1/2 cup fresh bread crumbs
1 tablespoon baking powder
Vegetable oil for frying

Preheat the oven to 350°F. Pierce the sweet potatoes with a fork. Microwave on high power until tender, about 12 minutes. Scoop out enough of the cooked potato from the skins to fill a I-cup measure. Transfer to a medium bowl. Add the butter and mash well. Mix in the mint, salt, and curry powder, then beat in the egg. Whisk the flour, bread crumbs, and baking powder into the potato mixture to make a dough. Pour enough oil into a heavy, medium saucepan to reach a depth of 1 inch; heat the oil to 325°F. Working in batches, drop the batter by heaping teaspoonfuls into the oil. Fry until golden brown and cooked through, about 1 \.2 minutes per side. Using a slotted spoon, transfer the fritters to a baking sheet; place in the oven to keep warm. Repeat with the remaining batter. Serve hot. SERVES 6 TO 8

Recipe from The Big Book of Vegetarian.