Sweet Potato and Bacon Fritters

These delightful fritters always carry me back to evenings

spent with close friends on Montserrat. I remember nights

with rum punches and piquant appetizers on a terrace high

above the Caribbean with the staccato notes of

“Hot, Hot, Hot” from steel drums in the valley. Days were

spent on black sand beaches or hiking through the wild

mangoes to a spectacular waterfall near the volcano.

Let your guests taste this authentic West Indian treat.

1 cup of cooked, cooled, and mashed sweet potatoes

¼ cup of sour cream

½ cup of cooked and crumbled bacon

½ cup of flour

1 teaspoon of baking powder

Blend all of the ingredients thoroughly and roll out on

a pastry board to a half-inch thickness. Cut rounds

with a small biscuit cutter and fry until golden brown.

Drain and serve.