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.

On Tonight

Beg for More Divine Potato Purses

Caramel Sauce:

Caramel Sauce:

Categories: