Sweet Potato Fritters with Jalapeño Molasses

Prepare jalapeño molasses: Over medium heat, add brandy to a small saucepan; cook about 2 minutes or until alcohol evaporates.

Stir in molasses and water and bring to a simmer. Halve the jalapeño lengthwise and add to the mixture.

Reduce heat and simmer for 5 minutes. Strain sauce through a strainer and cool to room temperature.

Meanwhile, make the sweet potato fritters: Bake sweet potatoes in a 350ºF oven until tender throughout (about 1 hour). Peel and mash thoroughly.

In a large bowl, blend well 2 cups mashed sweet potato, egg, flour, pecans, sugar and cinnamon, until a thick mixture forms. Scoop out a heaping tablespoon and, using another tablespoon, form into neat ovals; set aside.

Heat peanut oil to 350ºF. Drop fritters into hot oil and fry until golden brown, about 7 minutes. Drain in a bowl lined with paper towels; dust with confectioners’ sugar while hot.