Sweet Potatoes Dauphine
Elevate your side dish game with Sweet Potatoes Dauphine, a delightful twist on the classic French potato puff. This recipe combines the natural sweetness of creamy sweet potatoes with the light and airy texture of choux pastry, resulting in golden-brown fritters that are crispy on the outside and irresistibly fluffy inside. Seasoned with a hint of nutmeg for a warm, aromatic touch, these bite-sized morsels are fried to perfection and make a stunning addition to any meal or party spread. Easy to prepare in just under an hour, Sweet Potatoes Dauphine is an indulgent treat that pairs beautifully with savory dishes or can stand alone as a crowd-pleasing appetizer. Perfect for special occasions, this creative dish is sure to impress with its unique blend of flavors and textures.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams sweet potatoes
- 60 grams unsalted butter
- 125 milliliters water
- 75 grams all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 0.25 teaspoon nutmeg
- 1 liter vegetable oil (for frying)
Instructions
Peel the sweet potatoes and cut them into large chunks. Place them in a pot of salted water, bring to a boil, and cook until fork-tender (about 15–20 minutes).
Drain the sweet potatoes and mash them until completely smooth. Set aside to cool to room temperature.
In a medium saucepan, combine the butter, water, and salt. Bring the mixture to a rolling boil over medium heat.
Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan. Cook for 1–2 minutes to remove excess moisture.
Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Then, beat in the eggs one at a time, mixing thoroughly after each addition. The mixture should be smooth and glossy.
Stir the mashed sweet potatoes and nutmeg into the choux dough until fully combined.
Heat the vegetable oil in a deep pot or fryer to 180°C (350°F).
Using two spoons, drop small scoops of the dough into the hot oil, being careful not to overcrowd the pot.
Fry the dauphine in batches for 3–4 minutes, or until they are golden brown and puffed up. Remove with a slotted spoon and drain on a plate lined with paper towels.
Serve warm as a side dish or appetizer. Enjoy the crispy exterior and creamy interior of the Sweet Potatoes Dauphine!
Nutrition Facts
Calories |
9043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 971.9 g | 1246% | |
| Saturated Fat | 163.4 g | 817% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 20.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 223 mg | 17% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 233 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
