DES Sweet Potato & Pecan Beignets with Dulce de Leche

Sweet Potato & Pecan Beignets with Dulce de Leche

Sensational Sweet Potato Cake.jpg


1/2   cup all-purpose flour 

1/4   tsp ground cinnamon 

1/ 8   tsp ground ginger 

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

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


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.

Credits: Carolyn Kumpe

Serving Size: 4 servings

Cook Time: 1 hour