Sweet potato is not only delicious, it’s becoming a bit of a super ingredient thanks to its versatility. Sweet potato churros are a delicious way to turn starch into dessert. These golden bites are absolutely delicious, but if you prefer the more traditional Mexican treat, click here.
Recipe by Puleng Moshoaliba
Sweet potato churros
- 110g (½ cup) unsalted butter
- 125ml (½ cup) water
- 1,25ml (¼ tsp) salt
- 150g (1¼ cups) cake flour
- 125g (½ cup) sweet potato, cooked and mashed
- 3 eggs
- 5ml (1 tsp) vanilla essence
- 30 – 45ml (2 – 3 tbsp) bourbon
- oil, for deep-frying
- 150g (¾ cup) sugar
- 10 – 15ml (2 – 3 tsp) ground cinnamon
Heat the butter, water and salt in a large pot over medium-high heat. Bring to a slight boil, reduce heat and add the flour, stirring constantly, over low heat, until it makes a smooth paste.
Stir in the sweet potato, mixing well. Remove from heat.
Using a hand mixer, add one egg at a time, beating well. When the eggs have all been incorporated, stir in the vanilla and bourbon.
Heat the oil in a deep pan.
Use a large piping bag to pipe out 10cm-long churros and deep-fry, being careful that they do not get too brown.
Stir together the sugar and cinnamon in a shallow medium dish. Toss the churros gently in the sugar mixture and serve warm.