Ingredients:

• 1 40-z. can sweet potatoes, drained and mashed
• 1 medium onion, finely chopped
• 1/2 of a green sweet pepper, finely chopped
• 1/2 tsp. dried thyme, crushed
• 1/2 tsp. black pepper
• 1 slightly beaten egg
• 1/2 cup bread crumbs
• 1/4 cup peanut oil
• 1 cup dairy sour cream
• 3 tbsp. lime juice
• 1 1/2 tsp. grated lime peel
• 1 tsp. chipotle hot sauce
• Salt
• Black pepper
• 1 cup finely chopped fresh peaches
• 4 green onions, finely chopped
• 2 tbsp. chopped fresh cilantro
• 1 fresh jalapeno chile pepper, seeded and finely chopped
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Method:

For fritters, combine mashed sweet potatoes, onion, sweet pepper, thyme, black pepper, egg, and bread crumbs; mix well. Shape into patties. Preheat 2 tablespoons of the peanut oil in a deep heavy skillet over medium heat. Fry patties about 4 minutes on each side or until golden brown. Drain on paper towels; keep warm. (Add more oil if necessary to fry fritters.) In a small bowl combine sour cream, 2 tablespoons of the lime juice, 1 teaspoon of the lime peel, and the hot sauce. Season to taste with salt and black pepper. Set aside. For salsa, in a small bowl combine peaches, green onions, cilantro, chili pepper, the remaining lime juice, and the remaining lime peel. To serve, top each fritter with some of the sour cream mixture and a dollop of salsa.