Make sweet potato churros with a cacao dipping sauce recipe. This sweet potato churros recipe is a healthy version of churros that is guilt-free. You can also use this cacao sauce recipe for other healthy desserts.
Ingreadient:
- 3/4 cup (185ml) water
- 60g butter
- 3/4 cup (110g) plain flour
- Pinch salt
- 1/2 teaspoon cinnamon, plus 1 teaspoon, extra for dusting
- Pinch nutmeg
- 1/2 cup Sweet Potato puree
- 2 eggs
- Vegetable oil, for deep-frying
- 1/4 cup (55g) caster sugar
- 3 tablespoons rice malt syrup
- 2 tablespoons coconut oil
- 1 1/2 tablespoons cacao powder
- 1 teaspoon vanilla extract
Direction:
- Preheat oven to 200°C/180°C fan-forced
- Combine water and butter in a medium saucepan and bring to the boil over high heat until butter melts. Add flour, salt and spices and stir with a wooden spoon until dough comes away from the side of pan
- Remove from heat. Add puree, stirring until combined. Cool 5 minutes
- Add eggs, one at a time, beating well after each addition until well combined. Spoon dough into a piping bag fitted with a 1.5cm star nozzle
- Add enough oil in a large saucepan until 6cm deep. Heat oil to 180°C over medium heat. Pipe 7cm lengths of dough into the oil cutting dough with a small sharp knife or scissors. Deep-fry for 2-3 minutes until golden brown
- Using a slotted spoon, transfer churros to a plate lined with paper towel. Dust with combined sugar and extra cinnamon. Repeat with remaining dough, in batches
