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.
Prep 25 minutesCook 20 minutesServes 1Makes Approximately 35
Ingredients
Method
Sweet Potato Churros
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
Raw Chocolate Sauce
3 tablespoons rice malt syrup
2 tablespoons coconut oil
1 1/2 tablespoons cacao powder
1 teaspoon vanilla extract
Sweet Potato Churros
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
Raw Chocolate Sauce
Melt coconut oil in small pan. Stir in syrup, cacao and vanilla until smooth. Serve churros with sauce
