s SWEET POTATO CHURROS ****
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s SWEET POTATO CHURROS ****
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Ingredients
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Instructions *** 11-18 well about then, great!! *** Serves: 20 Cooking Time: 30 mins INGREDIENTS 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 30 – 45ml (2 – 3 tbsp) bourbon oil, for deep-frying To serve 150g (¾ cup) sugar 10 – 15ml (2 – 3 tsp) ground cinnamon INSTRUCTIONS 1 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. 2 Stir in the sweet potato, mixing well. Remove from heat. 3 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. 4 Heat the oil in a deep pan. 5 Use a large piping bag to pipe out 10cm-long churros and deep-fry, being careful that they do not get too brown. 6 Stir together the sugar and cinnamon in a shallow medium dish. Toss the churros gently in the sugar mixture and serve warm. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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