Sweet Potato Beignets

G F

By
@GF_579f92c3be86b

This recipe was Honorable Mention in the 40 annual Vegetarian Times Recipe contest in 2014. Substitute whole milk and real eggs if desired.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
20 Min
Cook:
20 Min
Method:
Deep Fry

Ingredients

1 c
mashed cooked sweet potato
1/2 c
silk pure almondĀ® milk
1 Tbsp
margarine, melted
1/2 c
egg substitute
1 tsp
vanilla extract
1 c
all-purpose flour
1/4 c
organic sugar
1 tsp
salt
3/4 tsp
baking powder
2 c
vegetable oil, for frying
2 Tbsp
spowdered sugar, garnish

Step-By-Step

1Drain and mash canned sweet potato (or boil and mash whole potato).

2Mix sweet potato with almond milk, margarine, egg substitute and vanilla until smooth.

3In a separate bowl mix flour with sugar, salt and baking powder. Add flour mixture to sweet potatoes and mix.

4In a heavy pot heat oil to 365 degrees F. Drop by spoonfuls into hot oil and fry beignets until golden brown. Drain on paper towels.

5Serve dusted with powdered sugar. Can serve alone or on a bed of cream sauce of your choice.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Cajun/Creole
Dietary Needs: Vegetarian