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Sweet Potato Churros

Sweet Potato Churros

MAJOR KEY: Don't try toss them when they are cold as the sugar won't stick as well! And you don’t have to use a piping bag and tip.  A large ziplock bag with the tip cut off makes a fine substitute.

Ingredients:

  • 1/2 a cup unsalted butter
  • 1/2 a cup water
  • 1/4 teaspoon salt
  • 1 ¼ cups flour, sifted
  • ½ cup sweet potato, boiled and mashed (skin off)
  • 3 eggs
  • 1 teaspoon vanilla paste
  • 3 tablespoons brandy
  • Oil, for deep-frying 

To Serve:;

  • 1/2 cup Tastic sweet
  • 1/2 cup chocolate chips
  • 1/2 cup butterscotch chips

Directions

1. Heat the butter, water and salt in a large pot over a medium heat. Bring to a slight boil, reduce the heat and add the flour, stirring constantly, over a low heat, until it makes a smooth paste. (Work those arms)

2. Stir in the sweet potato, mixing well.  Remove from heat.

3. Using an electronic mixer, add eggs, one at a time, beating well. When the eggs have all been incorporated, stir in the vanilla and brandy. 

4. Place a small bowl over a pot with simmering water. Break your chocolate and butterscotch in and let sit over the heat for 5 minutes. Turn the heat down and fold in the chocolate. Once melted turn off the heat and let it sit ready for dunking.

5. Heat your oil in a deep pan. If you put a wooden spoon in and you see fine bubbles around the wood, the oil is ready. 

6. Use a large piping bag with a star nozzle to pipe out 10cm long churros. Cut them with scissors as you pipe them. Deep-fry them being careful they do not go too brown. Two minutes either side should be enough.

7. Place Tastic sweet in a shallow medium dish. Toss the Churros gently in the mixture and serve warm and ready to dunk into you chocolate. 


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