Recipe courtesy of Sue McCown
Beg for More Divine Potato Purses
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 885
- Total Fat
- 38
- Saturated Fat
- 21
- Carbohydrates
- 137
- Dietary Fiber
- 4
- Sugar
- 108
- Protein
- 5
- Cholesterol
- 163
- Sodium
- 650
- Total: 1 hr 45 min
- Prep: 25 min
- Cook: 1 hr 20 min
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
- 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.