Discover a delightful twist on a beloved treat with these Sweet Potato Churros, a creation that fuses the warmth of sweet potato with the indulgence of churros. These crispy, flavorful churros are infused with a touch of cinnamon and nutmeg, then paired with a rich and velvety Raw Chocolate Sauce. Perfect for indulging your sweet cravings, this recipe brings together contrasting textures and delectable flavors in each bite. In just under an hour, you can create a dessert that’s both visually appealing and irresistibly delicious.
PREP TIME: 25 minutes
COOK TIME: 20 minutes
MAKES: Approximately 35 churros
INGREDIENTS:
SWEET POTATO CHURROS:
- ¾ cup (185ml) water
- 60g butter
- ¾ cup (110g) plain flour
- Pinch salt
- ½ teaspoon cinnamon, plus 1 teaspoon extra for dusting
- Pinch nutmeg
- ½ cup Sweet Potato puree
- 2 eggs
- Vegetable oil, for deep-frying
- ¼ cup (55g) caster sugar
RAW CHOCOLATE SAUCE:
- 3 tablespoons rice malt syrup
- 2 tablespoons coconut oil
- 1½ tablespoons cacao powder
- 1 teaspoon vanilla extract
INSTRUCTIONS:
SWEET POTATO CHURROS:
- Preheat Oven: Preheat the oven to 200°C /180°C fan-forced.
- Prepare Churro Dough: In a medium saucepan, bring water and butter to a boil over high heat until the butter melts. Add plain flour, salt, cinnamon, and nutmeg. Stir with a wooden spoon until the dough comes away from the sides of the pan.
- Incorporate Puree: Remove from heat. Stir in the Sweet Potato puree until well combined. Allow the mixture to cool for 5 minutes.
- Add Eggs: Gradually add eggs, one at a time, beating well after each addition until the dough is thoroughly combined. Transfer the dough to a piping bag fitted with a 1.5cm star nozzle.
- Deep-Fry Churros: Heat vegetable oil in a large saucepan to a depth of 6cm, maintaining the temperature at 180°C over medium heat. Pipe 7cm lengths of dough into the oil, cutting the dough with a small sharp knife or scissors. Deep-fry for 2-3 minutes until the churros turn golden brown.
- Dust and Serve: Using a slotted spoon, transfer the churros to a plate lined with paper towels. Dust the churros with a mixture of caster sugar and the extra teaspoon of cinnamon. Repeat the process with the remaining dough in batches.
RAW CHOCOLATE SAUCE:
- Create Chocolate Sauce: In a small pan, melt the coconut oil. Stir in rice malt syrup, cacao powder, and vanilla extract until the mixture is smooth and well combined.
- Serve: Serve the Sweet Potato Churros with the prepared Raw Chocolate Sauce for dipping.
TIPS:
- Churro Dough Consistency: When adding the sweet potato puree and eggs to the churro dough, make sure to thoroughly combine them. The dough should have a smooth consistency for easy piping.
- Piping Technique: Use a piping bag with a star nozzle to create the classic churro shape. Pipe 7cm lengths of dough into the hot oil, cutting the dough with a sharp knife or scissors.
- Optimal Frying Temperature: Ensure the oil reaches a temperature of 180°C for deep-frying the churros. This temperature guarantees a golden-brown and crispy exterior while cooking the interior.
- Raw Chocolate Sauce: While preparing the Raw Chocolate Sauce, ensure that the ingredients are well combined to create a smooth and glossy texture. Adjust the sweetness and thickness according to your taste preferences.
- Serving: Serve the Sweet Potato Churros hot and dusted with a cinnamon-sugar mixture for a delightful finish. The Raw Chocolate Sauce provides a luxurious dipping option that complements the churros beautifully.
- Chilling the Sauce: If you prefer a thicker consistency for the Raw Chocolate Sauce, consider chilling it in the refrigerator before serving.
Elevate your dessert experience with these Sweet Potato Churros and Raw Chocolate Sauce. The fusion of sweet potato, spices, and the luscious chocolate sauce creates a dessert that’s both satisfying and inventive. Delight in the contrast of textures and flavors as you savor each bite. Perfect for sharing or indulging solo, these churros provide a delightful treat that’s sure to leave a lasting impression.
