Talk of the Town San Antonio Sweet Potato Doughnuts
From chefmeow 14 years agoIngredients
- 1 large baked sweet potato mashed shopping list
- 1-1/2 cups chopped toasted almonds shopping list
- 3/4 cup granulated sugar shopping list
- 1/4 cup milk shopping list
- 2 tablespoons Pernod shopping list
- 1 teaspoon aniseed toasted and ground shopping list
- 1 teaspoon lemon zest shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 8 cups all purpose flour shopping list
- 1 cup granulated sugar shopping list
- 1 tablespoon baking powder shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon lemon zest shopping list
- 3/4 cup shortening chilled shopping list
- 1/4 cup unsalted butter chilled shopping list
- ice water shopping list
How to make it
- Combine sweet potato, almonds, sugar, milk, pernod, aniseed, lemon zest and cinnamon.
- Refrigerate at least 1 hour. Then sift flour, sugar, baking powder and salt into a large bowl.
- Sprinkle in lemon zest then cut in shortening and butter with a pastry blender or fork.
- Add water a tablespoon at a time adding only minimum needed to barely hold dough together.
- Wrap the dough in plastic and refrigerate it for at least 1 hour or overnight.
- Roll dough out 1/4" thick on a floured pastry board or counter.
- With biscuit cutter cut out 4” rounds and top each round with 2 tablespoons filling.
- Fold round in half then pinch edges to seal and crimp with a fork.
- Add vegetable oil to heavy saucepan to a depth of at least 4” and heat to 350.
- Fry doughnuts until lightly browned then drain and sprinkle with powdered sugar while warm.
The Rating
Reviewed by 6 people-
wow great pumpkin doughnut Chef thanks high5
momo_55grandma in Mountianview loved it -
This recipe is proof that there is no end to what you can do with the versitile sweet potato. Great post! Our high five!
quaziefly in ALL POINTS loved it -
I'm with quazie on this one, meow.. just ditto what she said but I'm throwing in a ^10 with my thanks!
Llacrenshaw in Horsham loved it
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