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Sweet Potato & Pecan Beignets with Dulce del Leche

2010 Sweet Rewards Contest Second Place in Professional Category


Servings: 4

1/2 cup all-purpose flour
1/4 tsp ground cinnamon
1/ 8 tsp ground ginger
Pinch freshly grated nutmeg
Tiny pinch cayenne
1/4 cup sugar
1/8 tsp salt
3/4 tsp baking powder
1 cup cooked, mashed sweet potato
1/2 cup ricotta
1 egg white
1 tsp bourbon
1/2 tsp vanilla extract
1/4 cup toasted pecans, finely chopped
Peanut or Vegetable oil, for frying
Powdered sugar, for dusting
1/2 cup Dulce de Leche or your favorite Caramel Sauce for Plating


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


Carolyn Kumpe
El Dorado, CA 95623