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:

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

Directions Step-By-Step

1
Drain and mash canned sweet potato (or boil and mash whole potato).
2
Mix sweet potato with almond milk, margarine, egg substitute and vanilla until smooth.
3
In a separate bowl mix flour with sugar, salt and baking powder. Add flour mixture to sweet potatoes and mix.
4
In 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.
5
Serve 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