Sweet Potato & Ricotta Beignet with Bourbon Crème Anglaise

Yield: 48 - 1 ½ inch balls (38 mm)
16 oz. (460 g) Sweet Potatoes, cooked and pureed smooth
9 oz. (260 g) Ricotta Cheese
6 oz. (180 g) All Purpose Flour
2 Egg Whites
5 oz. (140 g) Granulated Sugar
¾ oz. (30 g) Maple Sugar or Maple Powder Extract
½ oz. (15 g) Vanilla Bean Paste
¼ oz. 910 g) Baking Powder
Pinch Kosher Salt
As Needed Vegetable oil for frying
As Needed Confectioners’ Sugar for dusting
Method:
1. Peel and cut sweet potatoes into large cubes and cook in salted water until tender. One cooked, drain well and process through a food mill or potato ricer. Set off to the side to cool.
2. In a mixing bowl add flour, sugar, maple sugar, baking powder and salt and using a paddle attachment, mix for 1 minute or until well mixed.
3. Add ricotta, sweet potato, egg whites and vanilla bean paste. Mix for 1 minute, then stop to scrape the sides and continue to mix for 1 minute on medium speed.
4. Stop mixing, scrape sides and place bowl into the cooler for 1 hour.
5. Pre heat fryer to 350°F (177°C). If preparing stove top, have pot with oil fille 2-3 inches (5 cm - 7.6 cm) deep and heat it to 350°F (177°C)
6. Once batter is chilled and oil is hot, using an ice cream scoop, gently drop the batter balls into the oil and fry for 4 minutes
7. Once cooked, drain beignet well and transfer to a tray lined with paper towels. Serve immediately
Notes:
• For a very smooth consistency use a potato ricer or food mill
• Be sure that there are no lumps in the potatoes
• 2 oz (59 ml) maple syrup can be substituted for the maple sugar, but note that the flour and sweet potato may need to be increased
• If cooking stove top, have a thermometer to monitor the temperature for better results
• Keep the balls about 1 ½ inches diameter. Any larger, the cook time will increase.
• Excellent sauces are caramel, chocolate sauce, bourbon crème anglaise
• Bourbon Crème Anglaise recipe: • Rich & Creamy Bourbon ...