Recipe courtesy of Sue McCown

Beg for More Divine Potato Purses

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 25 min
  • Cook: 1 hr 20 min
  • Yield: 4 servings
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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

Caramel Sauce:

2 cups sugar

1/4 cup water

4 ounces unsalted butter

1/4 cup cream

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
  5. 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.
  6. 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:

  1. 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.