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sweet potato beignets

GF_579f92c3be86b avatar
Recipe by
G F
@GF_579f92c3be86b
Anywhere, AL

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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yield 6 serving(s)
prep time 20 Min
cook time 20 Min
method Deep Fry

Ingredients For sweet potato beignets

  • 1 c
    mashed cooked sweet potato
  • 1/2 c
    silk pure almond® 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

How To Make sweet potato beignets

  • 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.
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