Name: Beg for More Divine Potato Purses
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 2 cups sugar; 1/4 cup water; 4 ounces unsalted butter; 1/4 cup cream

Directions

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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Beg for More Divine Potato Purses

Caramel Sauce:

Caramel Sauce:

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