Beg for More Divine Potato Purses

Total Time:
1 hr 45 min
25 min
1 hr 20 min

4 servings

  • 3 sweet potatoes
  • 2 egg yolks
  • 1/2 cup all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • Phyllo dough
  • Butter, for brushing phyllo
  • Oil, for deep frying
  • Caramel Sauce, recipe follows
  • Powdered sugar, for garnish
  • Caramel Sauce:
  • 2 cups sugar
  • 1/4 cup water
  • 4 ounces unsalted butter
  • 1/4 cup cream
  • Preheat the oven to 350 degrees F.

  • Clean the potatoes under cold running water. Prick them with a fork, and place on a baking dish and bake for 1 hour, or until a knife slides through nice and clean without any resistance. Remove skins, they should just slip right off. Put the potatoes through a food mill.

  • Put potatoes in a bowl and add egg yolks, flour, cinnamon, and salt and mix until combined. Be careful not to over-work the dough. Pinch off tablespoons of dough and roll into balls.

  • Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.

  • Take 1 sheet of phyllo dough and cut into 3-inch circles. Brush with butter and place a ball of sweet potato dough in the center and pinch into a purse at the top. Continue to do this using more phyllo and you have used all of the potato dough.

  • Place into hot oil to deep fry to a golden brown color. Place in a bowl of caramel sauce and dust with powdered sugar.

Caramel Sauce:
  • Combine the sugar and water in a saucepan. Stir over low heat until melted. Turn up the heat to medium-high and cook until caramel colored. Take off the heat and add butter and cream. Be careful, caramel may splatter. Set aside to cool.

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