Sweet Potato and Pecan Beignets
with Dulce de Leche

These delicious Sweet Potato and Pecan Beignets are served warm drizzled with dulce de leche or your favorite caramel sauce.

Cook: 1 hr | Yield: 4 servings

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 3/4 teaspoon baking powder
• 1 cup cooked, mashed sweet potato
• 1/2 cup ricotta cheese
• 1 egg white
• 1 teaspoon bourbon
• 1/2 teaspoon vanilla extract
• 1/4 cup toasted pecans, finely chopped
• 1/2 cup dulce de leche or your favorite
• Peanut or vegetable oil, for frying
• Powdered sugar, for dusting
• Pinch freshly grated nutmeg
• Tiny pinch cayenne
• Caramel sauce for plating

Instructions

1. Sift all the ingredients in a small bowl. Set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix the sweet potatoes, ricotta, egg white, bourbon and vanilla extract until smooth. Fold in the chopped pecans.
3. Roll into 12 balls (the size of a walnut) setting them on a baking sheet lined with parchment.
4. Refrigerate until ready to fry.
5. Heat a countertop fryer to 355 degrees F. Or heat 3 inches of oil in a deep, heavy bottom pot with a deep-frying thermometer.
6. Fry the beignets in small batches until golden, turning them in the oil to cook evenly.
7. Remove from the oil. Drain on paper towels.
8. Place 3 beignets per plate. Dust with powdered sugar.
9. Serve warm drizzled with Dulce de Leche or your favorite caramel sauce.

Attribution

Recipe and photo used with permission from: Louisiana Sweet Potato Commission
Credit: Carolyn Kumpe