Try Jazz Smollett’s vegan sweet potato churros for a sweet and delicious vegan treat!
- ¾ cup yam/ sweet potato, pureed
- ½ cup applesauce
- 6 tablespoons vegan butter
- ½ cup superfine sugar
- Pinch of nutmeg
- ½ teaspoon cinnamon
- ⅛ teaspoon hymalayan salt
- 1 ½ cups flour
- Vegetable oil for frying
- Equal parts cinnamon and superfine sugar mixture
- Vegan caramel sauce for serving
InstructionsIn a large pot over medium heat add the pureed sweet potato, apple sauce, butter, sugar, nutmeg, cinnamon, and salt and stir to combine. Bring the mixture to a simmer and add in the flour and mix constantly using a wooden spoon. At this point you want to create a pate choux so you can pipe the churros into the oil. Once the flour mixture thickens pull off the heat and let cool for a couple minutes. You can transfer the dough to a bowl to speed up the process. Preheat the oil in a heavy bottom pot or dutch oven until it reaches 350 degrees. Scoop the dough into a piping bag with a star tip. Once the oil is hot pipe about 4 inch pieces into the hot oil very carefully. Do this in batches so you do not overcrowd the pot. Once they are ready they will be floating and golden brown in color. Remove the churros onto a sheet tray fitted with a rack or a plate with paper towel to drain the excess grease. Then transfer them to a bowl or plate with the cinnamon sugar mixture and roll to coat. Serve the churros with vegan caramel sauce on the side!
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