For the Sweet Potato Fritters:

1. Preheat the oven to 400°F. Place the sweet potato on a small baking sheet (paid link). Roast in the oven for 55-60 minutes until the sweet potato is tender throughout. Set it to the side when done and allow it to cool until it is cool enough to handle.
2. In a large bowl, add the sweet potato and mash using a potato masher (paid link). Add ricotta, powdered sugar, vanilla, cinnamon, nutmeg, and salt. Blend until well combined using a hand mixer (paid link). Add in your eggs one at a time, blending until the batter is smooth. Fold in self-rising a little at a time. Do not overmix.
3. In a deep saucepan, add the oil until it’s 3 inches deep. Once the oil reaches 375°F, drop batter into the oil using an ice cream scooper or medium-sized spoon.
4. Deep fry from 2-3 minutes, flipping each fritter as it browns. Your fritter should be golden brown when done. Ensure the oil retains its temperature of 375°F in between batches.
5. Remove fritters from the oil and place them on a paper towel to drain.

For the Hot Buttered Rum Dipping Sauce:

1. Heat a small pot to medium-low, then add butter, allowing it to melt.
2. In a separate small pot, add water and bring to a boil, then set it to the side.
3. Pour dark rum, 1 cup powdered sugar, and boiled water into the pot with butter and stir, bringing a slight bubble. Add hot buttered rum mix while continuing to stir.
4. Once combined, add remaining powdered sugar and occasionally stir while cooking on low for 5 to 8 minutes. Add vanilla, stir to combine, then remove from heat.