4 marshmallows (regular size), chopped into small pieces (about 1/2 centimeter)
1/4 cup butter for frying
3 ripe, medium peaches
5 slices of spicy pancetta (2-3 millimeters thick)
1/3 cup sour cream
Lightly chopped parsley to garnish
Heat the oven to 350 F.
Pierce the sweet potato several times and bake until completely soft (approximately 1 - 1.5 hour depending on the size).
Scrape out 3/4 cup of the sweet potato. Once it cools to a lukewarm temperature, add the buttermilk.
Mix the marshmallows with the orange zest which will help the sticky pieces of marshmallow separate from one another. Add them to the sweet potato and buttermilk mixture.
Sift the dry ingredients together.
With a hand mixer, beat the egg until light in colour and thick (this is about as stiff as you can get whipped whole eggs).
In two additions, fold half of the dry ingredients mix into the egg. Then fold in half of the sweet potato mixture. Repeat until everything is just barely combined.
Let a pan that can fit a lid heat on medium high heat, and in the pan melt a tablespoon of butter. Once the butter is melted, add a heaping tablespoon of batter. Add as many fritters to the pan that will fit with 2.5 centimeters between each. Cover with lid.
Just like pancakes, flip them over and cook until they have colour on the other side. Transfer to a plate covered in paper towel to cook as you cook the rest of the fritters.
Cut the pancetta into small pieces (small enough to sprinkle as a garnish once cooked). Cook in a pan on medium heat until crispy. Let cool on paper towel to absorb the excess fat.
Once the fritters have cooled, lightly spread a streak of sour cream across the top of each fritter.
Cut the peaches into wedges and add to each fritter, two thin wedges of peach. If the peaches are really ripe, and the skin releases, you can peel them for a finer texture.
Sprinkle with the crispy pancetta and chopped parsley, and serve!