Sweet Potato Beignets
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If you’re sick of sweet potato casserole, sweet potato souffle, candied sweet potatoes, or whatever else during the holidays, these little guys can be the perfect change. The batter doesn’t take too long to whip up and they don’t take long to fry. I usually like to serve them with a cane syrup gastrique (recipe below) and a sprinkle of powdered sugar. But, some jam/jelly or whipped cream would also work with yummy results.
Ingredients and Instructions
Beignets
- 4 sweet potatoes
- 1 teaspoon of cinnamon
- 2 cloves
- Dash of allspice
- 1 tablespoon of brown sugar
- Dash of kosher salt
- 2.5 teaspoons of yeast
- 2.5 cups of flour
- Another dash of salt
- Oil for frying (veggie or canola)
Peel sweet potatoes and cut into chunks. Add sweet potatoes, cinnamon, cloves, allspice, brown sugar, and salt to a large pot. Add enough water to cover potatoes by 1 inch. Bring to a simmer and cook until potatoes are tender (about 15 minutes).
Remove cloves. Strain potatoes making sure to reserve the cooking liquid.
Add yeast to 1/2 cup potato liquid and set aside until foamy (about 5 minutes).
Mash potatoes in a large bowl. A few lumps are ok. Add yeast water, flour, dash of salt, and an additional 1/2 cup of potato liquid. Mix everything well and cover. Set aside to rise for an hour.
Heat three inches or so of oil in a large pot to 350° Fahrenheit. Add beignet batter a tablespoon at a time. Be careful not to overcrowd your pot. Cook for about eight minutes or until browned and cooked through.
Try them with the Cane Syrup Gastrique, Whipped cream, powdered sugar, or just eat them plain!
Cane Syrup Gastrique
- 1 cup of apple cider vinegar
- 1/2 cup of Steen’s Cane syrup
Combine both ingredients in a pot and simmer. Reduce until thickened sauce is formed (about 10-15 minutes). Serve room temperature.
Whipped Cream
- 1 cup of cold heavy cream
- 3 tablespoons of confectioners sugar
- 1/2 teaspoon of vanilla
Add all ingredients to bowl and beat with hand mixer about 4 minutes until you see stiff peaks.
