Curtis Stone's sweet potato churros with warm chocolate sauce
Prepare to be fooled by these sweet potato churros. Covered in cinnamon sugar and served with chocolate dipping sauce, you won’t believe they’re full of hidden veg!
Note: + cooling time
- 1 small (about 250g) gold sweet potato, peeled, cut into 3cm pieces
- 90g unsalted butter
- 1 1/4 cups (185g) plain flour
- 2 Coles Australian Free Range Eggs, at room temperature
- 1 Coles Australian Free Range Egg yolk
- Vegetable oil, for deep-frying
- 1/2 cup (110g) caster sugar
- 1/2 tsp ground cinnamon
- 1 cup (250ml) thickened cream
- 1/3 cup (75g) light brown sugar
- 1 tbs cocoa powder
- 85g dark chocolate (70% cacao), coarsely chopped
- 1 tsp vanilla extract
In a small saucepan, cover the sweet potato with water. Bring to the boil. Cook for 15 mins or until tender. Drain and transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 2 mins or until pureed. (Alternatively, transfer sweet potato to a food processor and process until pureed.) Set aside to cool.
In a medium heavy saucepan, bring butter, 1 tsp sea salt flakes and ½ cup (125ml) water to the boil over medium heat. Add flour and mix with a wooden spoon for 1 min or until a dough forms. Transfer to the clean bowl of the stand mixer and mix on medium speed for 3 mins or until cool.
Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in ¾ cup of the sweet potato puree until just blended. Transfer dough to a piping bag fitted with a 12mm star nozzle.
Meanwhile, to make the chocolate sauce, in a small saucepan, whisk cream, sugar, cocoa powder and a pinch of salt over medium-high heat for 4 mins or until simmering. Remove from heat. Add chocolate and vanilla. Stir until smooth. Keep warm over low heat.
Pour enough oil into a large deep saucepan to come halfway up the side. Heat oil to 175°C. Working in batches, and holding the bag at an angle so the tip is close to the surface of oil, pipe 12cm lengths of dough into the oil, using a paring knife or kitchen scissors to cut off dough and carefully release into the oil. Cook for 2-3 mins each side or until golden all over. Transfer churros to a baking tray lined with paper towel.
In a large bowl, mix the caster sugar and cinnamon. Toss warm churros in cinnamon sugar and serve with warm chocolate sauce.
Make it ahead
Make the chocolate sauce up to 3 days ahead, cover and refrigerate. Reheat over low heat before serving.