Recipe: Sweet Potato Donuts with Eggnog Sauce
Chances are, you'll have some leftover baked sweet potatoes from your holiday dinner. The morning after, wake up, smell the coffee and use those leftovers to fry up some of these delicious sweet potato donuts. (The dipping sauce will give you the energy to go shopping for the holidays to come.)
Sweet Potato Donuts
- 240 ml warm milk
- 7 g dry yeast
- 450 g bread flour
- 100 g sugar
- 7 g salt
- 2 g cinnamon
- 1 egg
- 42 g butter (melted)
- 130 g sweet potato puree
- 1 t vanilla extract
- Measure 130 g of baked sweet potatoes and mix with the melted butter. Use a whisk to make a smooth puree and then add the egg and the vanilla extract. Set aside.
- In the bowl of an electric mixer, add the warm milk and sprinkle the dry yeast over it. Whisk until completely dissolved.
- Sift the dry ingredients together. Add most of the dry ingredient to the milk and yeast mixture (holding back 95gr) and mix on low speed with the hook attachment until an elastic ball forms around the hook (5-8 min)
- Add the sweet potato mixture to the dough along with the rest of the flour and mix on second speed until the dough is smooth and homogenous about 5 minutes.
- Keep the dough in the bowl of the mixer and cover it with plastic wrap. Allow to ferment until doubled (45 minutes) in a warm place
- Carefully place the dough over a non-stick mat and roll to ½" thick. Place in the refrigerator for 20 minutes.
- Take the dough out of the refrigerator and cut the doughnuts using a 3 ½” round cutter dipped in flour. Cover them with a towel and allow them to proof for another 20 minutes before frying. You should be able to get 12 donuts. The scraps can be re-rolled once.
- Heat the vegetable oil to 350 F and fry no more than 3 donuts at a time.
- Drain over paper towels.
- 240 ml cream
- 240 ml milk
- 1 t grated nutmeg
- ½ vanilla bean split and scraped
- 60 g yolks
- 70 g sugar
- ¼ c Bourbon
- ¼ c dark Rum
- Place the milk, the cream, half of the sugar, the vanilla bean and the grated nutmeg in a medium size pot and bring to a boil. Steep for 30 minutes and then boil again.
- In a bowl, whisk the egg yolks with the other half of the sugar.
- Temper the yolks with a 1/3 of the hot liquid mixture and return to the pot.
- Cook over medium heat, stirring with a wooden spoon until the mixture thickens slightly. Do not boil.
- Strain through a fine-mesh sieve and add the bourbon and rum.
- Chill over an ice bath whisking until the mixture has cooled.
- Keep the sauce refrigerated until ready to use.