Patsys Sweet Potato Beignets Recipes

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SWEET POTATO BEIGNETS



Sweet Potato Beignets image

This recipe was Honorable Mention in the 40 annual Vegetarian Times Recipe contest in 2014. Substitute whole milk and real eggs if desired.

Provided by G F @GF_579f92c3be86b

Categories     Other Desserts

Number Of Ingredients 11

1 cup(s) mashed cooked sweet potato
1/2 cup(s) silk pure almond® milk
1 tablespoon(s) margarine, melted
1/2 cup(s) egg substitute
1 teaspoon(s) vanilla extract
1 cup(s) all-purpose flour
1/4 cup(s) organic sugar
1 teaspoon(s) salt
3/4 teaspoon(s) baking powder
2 cup(s) vegetable oil, for frying
2 tablespoon(s) spowdered sugar, garnish

Steps:

  • Drain and mash canned sweet potato (or boil and mash whole potato).
  • Mix sweet potato with almond milk, margarine, egg substitute and vanilla until smooth.
  • In a separate bowl mix flour with sugar, salt and baking powder. Add flour mixture to sweet potatoes and mix.
  • In a heavy pot heat oil to 365 degrees F. Drop by spoonfuls into hot oil and fry beignets until golden brown. Drain on paper towels.
  • Serve dusted with powdered sugar. Can serve alone or on a bed of cream sauce of your choice.

REGGIE'S SWEET POTATO PIE



Reggie's Sweet Potato Pie image

Provided by Reggie Southerland

Categories     dessert

Time P1DT1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

1 (40-ounce) can cut sweet potatoes in light syrup
7 ounces sweetened condensed milk
4 tablespoons melted butter
2 large eggs
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 lemon, zest grated
1/2 lemon, juiced
1/2 teaspoon sea salt
2 tablespoons heavy cream
1 (8 or 9-inch) frozen deep-dish pie crust shell
1 cup raw pecans
1/2 cup heavy cream
1/2 cup brown sugar
Pinch salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Drain sweet potatoes of their juice. Place sweet potatoes in an 11-cup food processor. Add the rest of the ingredients, except heavy cream, to food processor. Process mixture until smooth. Using a pastry brush, brush heavy cream over the surface of the frozen pie shell. Spoon sweet potato mixture into pie crust smoothing the top over. (Stop here and look below if using pecan topping.) Place on baking sheet and bake in the middle lower third of the oven for 45 minutes. Remove from oven and allow to cool in the refrigerator for several hours or overnight.
  • In a medium saucepan place all ingredients over medium heat. Bring to a boil, reduce heat and cook, stirring constantly for 8 minutes. Remove from heat, allow to cool slightly but still warm and pliable.
  • Add sweet potato filling to piecrust, spreading evenly over bottom of crust. Next, carefully spoon pecan mixture over sweet potato filling. Place on a sheet pan in the lower third of a 350 degree F oven and bake for 45 minutes to 1 hour. Remove from oven allow to cool in the refrigerator for several hours or overnight.

PATSY'S SWEET POTATO BEIGNETS



Patsy's Sweet Potato Beignets image

I was not a big fan of the beignets at Cafe Du Monde in New Orleans,they were too plain to me,so I made up this recipe and I like them better.

Provided by Patsy G @lovetocookpatsy

Categories     Other Desserts

Number Of Ingredients 9

- 2 cups flour
- 1/2 t.salt
- 1 t. baking powder
- 2 eggs,separated
- 2/3 c milk
- 1/2 c sweet potatoes,cooked and mashed
- oil,enough to deep fry
- 1/2 c powdered sugar
- 1/2 c cinnamon sugar

Steps:

  • Sift dry ingredients into a bowl. Add egg yolks to milk, mix well.Add the sweet potatoes and mix well. Beat egg whites until stiff and fold into the batter. Heat oil until very hot. Drop batter by spoonful into deep oil. Beignets will float when done. Remove from oil when light brown. Sprinkle half the beignets with powdered sugar ,the other half with cinnamon sugar.

RICOTTA SWEET POTATO BEIGNETS



Ricotta Sweet Potato Beignets image

I first tasted sheep's milk ricotta cheese at the Old Chatham Sheepherding Company, a delightful dairy farm in Upstate New York where the milk comes from sheep (instead of cows) and the shepherds are llamas (instead of dogs). Sheep's milk is richer, has more calcium and is sweeter than cow's or goat's milk, and it makes wonderful cheese. These fritters have a delicious crisp gold-brown crust and tender insides, like a dessert version of hush puppies. You can use any good-quality ricotta for this recipe, or even a mild fresh goat cheese. It adds moisture and a little richness to the dough, binding the ingredients together without making it wet. Ricotta is the second cooking of whey which makes a light fresh cheese.

Provided by Food Network

Categories     dessert

Time 35m

Yield 15 fritters

Number Of Ingredients 10

1 cup cooked, mashed sweet potato
1/2 cup fresh ricotta cheese, preferably sheep's milk
1/2 cup all-purpose flour
1 egg white
1/4 cup sugar
Pinch salt
3/4 teaspoon baking powder
1/4 teaspoon vanilla extract
Vegetable oil, for frying
Powdered sugar, for garnish

Steps:

  • Make the Beignets: combine all the ingredients in a mixer fitted with a paddle attachment and mix until smooth. Roll into 1 1/2-inch balls (the size of a walnut) and set aside on a plate. Refrigerate until ready to cook.
  • Just before serving, heat 2 to 3 inches of oil in a deep, heavy pot fitted with a deep-frying thermometer to 365 degrees F. Working in batches, to avoid crowding the pot, fry the balls until golden brown all over, moving them around in the oil to make sure they cook and brown evenly. Remove from the oil and drain on paper towels or a brown paper bag. Dust with powdered sugar and serve warm. (Make sure to let the oil return to 365 degrees F between batches.)

SWEET POTATO BEIGNETS



Sweet Potato Beignets image

Provided by Food Network Kitchen

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 medium sweet potato, peeled and chopped
1/2 small butternut squash, peeled, seeded and chopped
3 cinnamon sticks
1 teaspoon anise seeds
1 teaspoon active dry yeast
Pinch of kosher salt
2 cups all-purpose flour
1/2 cup turbinado sugar
1/4 cup molasses
1 3 -inch strip orange zest
1/2 teaspoon fresh lemon juice
Vegetable oil, for frying

Steps:

  • Combine the sweet potato, squash, 2 cinnamon sticks, 1/2 teaspoon anise seeds and 2 cups water in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium low, cover and cook until the vegetables are tender, about 15 minutes. Remove the vegetables with a slotted spoon, transfer to a bowl and mash with a fork. Discard the cinnamon sticks; let the liquid cool until just warm.
  • Transfer 1/4 cup of the warm cooking liquid to a small bowl and sprinkle the yeast on top. Set aside until foamy, about 8 minutes. Stir the salt, yeast mixture and another 1/2 cup cooking liquid into the potato mixture. Add the flour and knead by hand until combined (the dough will be sticky). Cover with plastic wrap; set aside in a warm place until doubled in size, 1 hour, 30 minutes to 2 hours.
  • Meanwhile, make the syrup: Bring the sugar, molasses, the remaining cinnamon stick and 1/2 teaspoon anise seeds, the orange zest, lemon juice and 1/2 cup water to a boil in a saucepan over medium-high heat. Reduce the heat to medium low and simmer until syrupy, 15 to 20 minutes. Discard the cinnamon stick and orange zest. Let the syrup cool slightly.
  • Heat 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees F. Fry heaping tablespoonfuls of the dough, turning once or twice, until golden brown, 3 to 4 minutes; drain on paper towels. Drizzle with the syrup.

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