Peruvian Breakfast Sweet Potato Fritters (Picarones de Camote)

Peel and dice the sweet potatoes. Boil them in a pot of water until very tender, about 15-20 minutes. Drain well and mash until smooth.

In a large bowl, combine the mashed sweet potatoes, flour, baking powder, cinnamon, and nutmeg. Mix well.

In a separate small bowl, whisk together the milk, egg, and granulated sugar. Add the wet ingredients to the sweet potato mixture and mix until just combined, forming a thick batter.

Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Carefully drop spoonfuls of the batter into the hot oil, frying 3-4 fritters at a time to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

While the fritters are frying, prepare the syrup: In a small saucepan, combine the brown sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for 2-3 minutes until slightly thickened.

Serve the warm sweet potato fritters immediately, drizzled generously with the brown sugar syrup.