Recipe: Sweet Potato Pecan Crusted Beignets

Nothing says New Orleans like beignets! In this recipe, these classically rich fried pastries are given a special twist with the addition of sweet potatoes and pecans. Pack some of these in your satchel and head out to the parades for a day full of tasty fun!

Sweet Potato Pecan Crusted Beignets

Ingredients:

Beignets! (Photo credit: cplbasilisk)

2 medium sweet potatoes, baked
1 egg yolk, lightly beaten
1/4 cup dark brown sugar, packed tight
1/2 cup all-purpose flour
1/8 tsp allspice
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
2 egg whites
Oil for frying
1 cup finely ground pecans, put in shallow bowl
1/2 cup granulated sugar

Directions:

• Bake the sweet potatoes in 350-degree oven for about 1 hour, or until soft. Cool, then cut in half and scoop insides out into a large bowl and mash with a potato masher until well blended and as smooth as you can get them.
• Add the egg yolk, brown Sugar, flour, allspice, cinnamon, cloves, and nutmeg; use a hand beater or masher and mix until well combined.
• In a separate bowl, beat the egg whites until stiff peaks form; fold the egg whites into the sweet potato mixture in bowl. Be gentle when you fold in the egg whites so you don't deflate them.
• In a large deep heavy skillet or saucepan, heat about 2 inches of frying oil until hot, but don't allow to get hot enough to smoke. Use a high heat oil, such as peanut oil.
• Form the beignets by dropping a spoonful of sweet potato batter into the pecans in the shallow bowl, rolling it around until it's coated with the pecans.
• Carefully drop the balls into the hot oil and fry until golden brown, turning once; about 4 to 5 minutes total time.
• Be sure not to overcrowd the saucepan or the oil will cool and the beignets will get soggy.
• Remove each beignet as it browns and put it on a paper towel covered cooling rack; sprinkle with sugar.
• Keep warm if you wish on a baking sheet in an oven set on low.