Make sweet potato churros with a cacao dipping sauce recipe. This sweet potato churros recipe is a healthy version of churros that is guilt-free. You can also use this cacao sauce recipe for other healthy desserts.
Sweet Potato Churros
Ingredients
3/4 cup (185ml) water
60g butter
3/4 cup (110g) plain flour
Pinch salt
1/2 teaspoon cinnamon, plus 1 teaspoon, extra for dusting
Pinch nutmeg
1/2 cup Sweet Potato puree
2 eggs
Vegetable oil, for deep-frying
1/4 cup (55g) caster sugar
Method
Preheat oven to 200°C/180°C fan-forced
Combine water and butter in a medium saucepan and bring to the boil over high heat until butter melts. Add flour, salt and spices and stir with a wooden spoon until dough comes away from the side of pan
Remove from heat. Add puree, stirring until combined. Cool 5 minutes
Add eggs, one at a time, beating well after each addition until well combined. Spoon dough into a piping bag fitted with a 1.5cm star nozzle
Add enough oil in a large saucepan until 6cm deep. Heat oil to 180°C over medium heat. Pipe 7cm lengths of dough into the oil cutting dough with a small sharp knife or scissors. Deep-fry for 2-3 minutes until golden brown
Using a slotted spoon, transfer churros to a plate lined with paper towel. Dust with combined sugar and extra cinnamon. Repeat with remaining dough, in batches
Tips & Hints
Chill chocolate sauce, if you prefer a thicker sauce.
Raw Chocolate Sauce
Ingredients
3 tablespoons rice malt syrup
2 tablespoons coconut oil
1 1/2 tablespoons cacao powder
1 teaspoon vanilla extract
Method
Melt coconut oil in small pan. Stir in syrup, cacao and vanilla until smooth. Serve churros with sauce
