Sweet Potato and Okra Fritters with Garlic Buttermilk Dip

I enjoyed the flavor of these fritters. The sweet potato base works nicely with the vegetal okra and pungent onion. The technique was a trick though... the process was easy enough but I'm still not sure if I was trying to get more of a potato pancake thickness or a hush puppy. (Presumably the answer is "in between.") Obviously, this affects the texture and cooking time. I probably will try again to see if I can get a more consistent product.

The dipping sauce is just a mix of buttermilk, sour cream, and a microplaned clove of garlic. I don't know why this isn't on the table every night.

One kitchen note - you're going to purge liquid out of the sweet potato and chop okra. You will get wet on this ride.