My favorite weekend activity is going to the local market here in Jakarta to see and buy fresh produce. One particular vegetable that I discovered is the Ubi Madu Cilembu (Honey Sweet Potato from Cilembu). True to its name, it’s the sweetest that I have ever tasted. To bring out its flavor, the best way to cook it, according to the locals, is to bake it.

Recently, I’ve bought way too much so I decided to be creative. So I browsed thru my compilation of recipes and came across a Churros Recipe. I thought the sweet potatoes would be so sinful with dusted cinnamon sugar and dark chocolate ganache. Boy, I wasn’t wrong.

I haven’t seen Ubi Madu Cilembu sold overseas so for this particular recipe, our local sweet potato (Kamote) is a good substitute. So here’s my recipe for Sweet Potato Churros. It’s so easy to do and only needs 5 ingredients to make!

5 Ingredient Recipe: Sweet Potato Churros

5 Ingredient Recipe: Sweet Potato Churros

Ingredients

  • 450 grams kamote (sweet potato)
  • ½ cup milk
  • ¾ cup flour
  • 1 egg
  • 3 egg yolks
  • Optional: You may add a pinch of salt to taste and spices such as 4-5 cloves, a cinnamon stick, cayenne pepper to tasteand/or ½ teaspoon nutmeg while heating the milk to deepen the flavor.

Instructions

  1. 1 Pre-heat your oven to 350 degrees F or 175 degrees C. Poke holes in the sweet potatoes. Bake in a covered baking pan until potatoes are tender. This can take up to 30-45 minutes depending on the size. Once done, remove from the oven then set aside to cool. Peel and puree until smooth.
  2. 2 Pour milk in a small sauce pot and season with salt or chosen spices. Heat the milk to a near boil. Add the flour then reduce heat.
  3. 3 With a wooden spoon, stir the mixture until it forms into a ball. Transfer to a stand mixer fitted with paddle attachment and beat on medium speed to release some heat. This should take only about 10 – 15 seconds.
  4. 4 Add the egg and mix until fully incorporated. Then add the egg yolks one at a time. Continue to mix until the dough becomes stiff.
  5. 5 Mix in the kamote (sweet potato) puree. Transfer the dough in a pastry bag fitted with a star tip (or 2D Wilton piping tip)
  6. 6 In a large pot, heat frying oil to 350 degrees F. To check if your oil is ready (if you don’t have a thermometer), drop a small piece of dough into the oil. The dough should bubble and rise immediately,
  7. 7 Carefully pipe dough into the pot in whatever length you desire. Fry until golden brown. Remove and drain excess oil on paper towels.
  8. 8 Season churros with cinnamon and sugar and serve with chocolate dip of your choice. Enjoy!
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