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Sweet Potato Beignets

By: Jan
Sweet Potato Beignets

Sweet Potato Beignets (fried doughnuts) are just the right combination of sophisticated sweetness and deep-fried crunch. This was the recipe that changed my mind about sweet potatoes!

Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 eggs, separated
  • 2/3 cup milk
  • 1/4 cup sweet potatoes, cooked and mashed
  • oil, enough to deep fry
  • 1/2 cup powdered sugar or cinnamon sugar
Instructions
  1. Sift dry ingredients into a bowl.
     
  2. Add egg yolks to milk, mix well.
     
  3. Add the sweet potatoes and mix well.
     
  4. Beat egg whites until stiff and fold into the batter.
     
  5. Heat oil until very hot.
     
  6. Drop batter by spoonful into deep oil.
     
  7. Beignets will float and pop over when done. Remove when light brown.
     
  8. Sprinkle with the powdered sugar or cinnamon sugar.

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This recipe looks very interesting. It wasn't anything like I was expecting. We also have an abundance of sweet potatoes where I live all year round so I thought I would look at this recipe for some ideas but never expected to find sweet potatoes cooked this way. I don't know if I will like it but I am willing to try.

Wow. This recipe is so close to home. Sweet potatoes are abundant where I live, it's available the whole year through. Moreover, beignets sounds Greek to me, but it is simply friend doughnuts. I can't wait to make these Sweet Potato Beignets. They are so easy to make and the ingredients are readily available. Now I can enjoy a cajun recipe without the spicy and hot ingredients. Thanks for this.

??? Why is there a picture for sweet beignets of the traditional square beignets covered with powdered sugar, but when I "go to the recipe", it is sweet potato beignets???

Ooh - I see what you mean. We have updated the recipe to indicate that the egg whites get beaten until stiff and then folded into the batter. Thanks for catching that!

What do you do with the beaten egg whites? I would love to try this recipe. Thanks.

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