Go Back
Print

Sweet Potato Churro Bites

Author Vianney Rodriguez

Ingredients

  • 1 pound sweet potatoes
  • 1/2 cup whole milk
  • 1 teaspoon salt
  • 1 cinnamon stick
  • 4 cloves
  • 3/4 cup all-purpose flour
  • 1 medium egg
  • 3 egg yolks
  • Vegetable oil for frying
  • ½ cup sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat the oven to 350ºF. Poke holes in the sweet potatoes and bake in a covered baking dish until tender, about 45 minutes. Remove from the oven and set aside until they are cool to the touch. Peel and puree until smooth in food processor.
  2. Place the milk, salt, cinnamon stick and cloves in a small pot. Heat the milk to a near boil, discard the cinnamon stick and cloves, reduce heat, add the flour and with a wooden spoon stir virgorously until all the flour is completely incorporated and you have a smooth dough. Transfer to a stand mixer fitted with a paddle attachment and beat on medium speed for 10 seconds to release some of the heat. Add the egg and mix on medium speed to incorporate. Add the yolks one at a time, and then continue to mix until the dough forms is stiff. Mix in the pureed sweet potatoes, then transfer the dough to a piping bag fitted with a large star tip.
  3. Heat about 6 inches of oil to 350ºF in a large pot. When oil is hot carefully pipe 1 inch pieces, cutting the dough with scissors and drop into hot oil, 6-8 at a time. Fry until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Continue piping and frying in batches until all of the dough is used, making sure the temperature of the oil returns to 350ºF before frying a new batch.
  4. For the cinnamon sugar: Combine the sugar and cinnamon in a shallow bowl.
  5. Roll warm churros in cinnamon-sugar and serve warm with chocolate sauce.