Coco Cooks has moved!

You should be automatically redirected in 5 seconds.

If not, please visit and update your bookmarks and RSS feed.


Sugar High Fridays/Sweet Potato Churros

I'm new to this food blog thing. But one thing I know is that I love these food blog events. I've been very keen on participating in Sugar High Fridays. This months theme is hosted by Leslie of Definitely Not Martha. She wanted us to incorporate the Beta Carotene Harvest into a great dessert. Being as this is around the American Thanksgiving. I wanted to keep it simple , but good. I found a great variety of sweet potato's called Red Garnet and started to brainstorm. Pate Choux came to mind and I remembered that was essentially the dough used for the Spanish treat Churros. I researched some recipes on the Internet and came up with this . Its not your typical Pate Choux or Churro , but its definitely worth a try alongside some hot chocolate on a cold winter evening. Be careful , as you cant stop at one.

Sweet Potato Churros
Special Equipment: A `18 inch pastry bag , 2D star tip, or a churerra if you have one.
1 medium sweet potato
grated orange rind ( I have a premade orange pulp I use for baking)
1 cup of water
2 tablespoons brown sugar
1/2 tsp salt
1/3 butter
2 1/2 cups of flour
2 eggs
1/2 tsp vanilla
1/4 cup sugar
1 tsp cinnamon
vegeatble oil for frying

Microwave sweet potato for approx 6-7 min or until soft to mash. Blend granulated sugar and cinnamon to set aside.
Bring water, brown sugar, salt,butter,and orange rind to a boil in a saucepan. Add mashed sweet potato and take a immersion blender to puree. Remove from heat. Add half of flour and mix with a wooden spoon . Mix eggs and vanilla together and add to the sweet potato/ flour mixture. Add more flour until mixture gets thicker and all is incorporated. A typical Pate Choux dough binds and moves away from the walls of the pan. This will not , due to the sweet potato addition. Take your pastry bag and add star tip. Fold over the bag and add the churro dough.
Heat oil until very hot in fry pan. Note that the churro will get soggy if oil is not hot enough. Test some batter first. Pipe the dough and clip off into the hot oil and fry until the churro floats and starts to gradually browns. It may take up to one minute. Continue until all is fried. Drain Churros on Paper towels and sprinkle with the cinnamon sugar.Serve immediately.

Stumble Upon Toolbar


Deborah said...

I would have never thought to do sweet potato churros!! What a great entry!

Anonymous said...

They look so delicious. Is that hot chocolate I see in the photo?

Peabody said...

Wow, I love this idea! I love all things churros.

Tartelette said...

Very creative idea for churros! I love anything fried, call it beigntes, churros or donuts...mmmm,mmm,mmm!

Rosa's Yummy Yums said...

Those churros look great! A different version which seems very tasty...