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Curtis Stone's sweet potato churros with warm chocolate sauce
Curtis Stone's sweet potato churros with warm chocolate sauce
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Surprise veggie donut dippers with rich chocolate sauce.
Ingredients:
  • 1 small (about 250g) gold sweet potato, peeled, cut into 3cm pieces
  • 90g unsalted butter
  • 185g plain flour
  • 2 Free Range Eggs, at room temperature
  • 1 Free Range Egg yolk
  • Vegetable oil, for deep-frying
  • 110g caster sugar
  • 1.25 gm ground cinnamon
  • 250ml thickened cream
  • 75g brown sugar
  • 10.00 gm cocoa powder
  • 85g dark chocolate (70% cacao), coarsely chopped
  • 4.40 gm vanilla extract
Instructions:
  • In a small saucepan, immerse sweet potato in water and bring it to a boil. Cook for 15 minutes until tender. Drain and place in the bowl of a stand mixer with the paddle attachment. Mix on medium speed for 2 minutes until pureed. Alternatively, puree the sweet potato in a food processor. Allow it to cool before using.
  • In a medium heavy saucepan, combine butter, 1 teaspoon of sea salt flakes, and 1/2 cup (125ml) water. Bring to a boil over medium heat. Stir in flour with a wooden spoon until dough forms, about 1 minute. Transfer the dough to the stand mixer bowl and mix on medium speed for 3 minutes until cooled.
  • Gradually beat in each egg and egg yolk one at a time, ensuring each is well incorporated. Mix in 3/4 cup of sweet potato puree until just combined. Place dough into a piping bag with a 12mm star nozzle attached.
  • For the chocolate sauce, combine cream, sugar, cocoa powder, and a pinch of salt in a small saucepan. Heat over medium-high for 4 mins until it simmers. Remove from heat, then mix in the chocolate and vanilla until smooth. Keep warm on low heat.
  • Fill a large deep saucepan halfway with oil and heat it to 175°C. Working in batches, pipe 12cm lengths of dough into the oil at an angle, using a paring knife or kitchen scissors to cut off dough and carefully releasing them into the oil. Cook the churros for 2-3 mins on each side or until golden. Transfer them to a baking tray lined with paper towel.
  • Combine caster sugar and cinnamon in a large bowl. Coat warm churros in the cinnamon sugar mixture and serve with warm chocolate sauce.

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