Sweet Potato Beignets

Total Time:
2 hr 35 min
Prep:
2 hr
Cook:
35 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 1 medium sweet potato, peeled and chopped
  • 1/2 small butternut squash, peeled, seeded and chopped
  • 3 cinnamon sticks
  • 1 teaspoon anise seeds
  • 1 teaspoon active dry yeast
  • Pinch of kosher salt
  • 2 cups all-purpose flour
  • 1/2 cup turbinado sugar
  • 1/4 cup molasses
  • 1 3 -inch strip orange zest
  • 1/2 teaspoon fresh lemon juice
  • Vegetable oil, for frying
Directions

Combine the sweet potato, squash, 2 cinnamon sticks, 1/2 teaspoon anise seeds and 2 cups water in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium low, cover and cook until the vegetables are tender, about 15 minutes. Remove the vegetables with a slotted spoon, transfer to a bowl and mash with a fork. Discard the cinnamon sticks; let the liquid cool until just warm.

Transfer 1/4 cup of the warm cooking liquid to a small bowl and sprinkle the yeast on top. Set aside until foamy, about 8 minutes. Stir the salt, yeast mixture and another 1/2 cup cooking liquid into the potato mixture. Add the flour and knead by hand until combined (the dough will be sticky). Cover with plastic wrap; set aside in a warm place until doubled in size, 1 hour, 30 minutes to 2 hours.

Meanwhile, make the syrup: Bring the sugar, molasses, the remaining cinnamon stick and 1/2 teaspoon anise seeds, the orange zest, lemon juice and 1/2 cup water to a boil in a saucepan over medium-high heat. Reduce the heat to medium low and simmer until syrupy, 15 to 20 minutes. Discard the cinnamon stick and orange zest. Let the syrup cool slightly.

Heat 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees F. Fry heaping tablespoonfuls of the dough, turning once or twice, until golden brown, 3 to 4 minutes; drain on paper towels. Drizzle with the syrup.

Photograph by Anna Williams


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    This recipe is featured in:

    Fall Entertaining Guide