Ease of Preparation: Medium
Yield: 4-6, as a dessert
SWEET POTATO CHURROS
A fresh take on the Thanksgiving standby of sweet potatoes and marshmallow: churros! Mexican dessert meets American Thanksgiving in this cross-country dessert! The sweet marshmallow dip pairs so well with the crispy churros!
Ingredients:
Sweet Potato Churros:
- 1 large sweet potato, peeled and cubed
- ½ cup (120 ml) water
- 2 ounces (57 g) butter
- 1 teaspoon (5 ml) salt
- 1 cup (240 ml) all-purpose flour
- 1 ½ tablespoons (22.5 ml) corn flour
- 1 teaspoon (5 ml) baking powder
- 1 egg, beaten
- Vegetable oil, for frying
- ¼ cup (60 ml) white sugar
- 1 tablespoon (15 ml) cinnamon
Marshmallow Dip:
- 1 cup (240 ml) cream cheese
- 5 cups (470 ml) marshmallows
- 1 tablespoon (15 ml) corn syrup
Method:
For the Sweet Potato Churros:
In a small saucepan, cover sweet potato with water and bring to a boil.
Cook for 15 minutes, until tender, then strain well.
Process the cooked sweet potato with an immersion blender until pureed. Weigh out 12 ounces (350 g) of pureed sweet potato. Set aside to cool.
In a medium saucepan, bring butter, salt, and water to a boil over medium heat. Add flour, corn flour, and baking powder, then mix with a wooden spoon for 1 minute until a crumbly dough forms.
Transfer to a food processor and mix on medium speed for 3 minutes.
Add the egg and pulse to combine.
Add sweet potato and blend again until smooth.
Transfer dough to a piping bag fitted with a ½ -inch (12 mm) star nozzle.
Pour enough oil into a large deep saucepan to come halfway up the side. Heat oil to 350 F (175 C).
Working in batches and holding bag at an angle so tip is close to the surface of oil, pipe 5-inch (12 cm) lengths of dough into the oil, using a paring knife or kitchen scissors to cut off dough and carefully release into the oil.
Cook for 4-5 minutes on each side or until golden and cooked through.
Transfer churros to a baking tray lined with paper towel and drain off excess oil.
In a bowl, combine the cinnamon with the granulated sugar.
While the churros are still hot, toss them in a bowl with the cinnamon-sugar mixture until coated.
For the Marshmallow Dip:
Bring the cream cheese to room temperature.
Make marshmallow fluff by melting the marshmallows with the corn syrup in a microwave or double boiler, then whip until they are lump-free. Cool to room temperature.
When the cream cheese and marshmallow fluff are the same temperature, beat them together until creamy and uniform.
Transfer to a serving bowl. If not using right away, re-whisk before serving.
To Serve:
Transfer the warm Sweet Potato Churros and to a serving dish.
Serve immediately with the bowl of Marshmallow Dip alongside.
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