DES Sweet Potato Beignets with Sweet Tea Glaze
Sweet Potato Beignets with Sweet Tea Glaze
Ingredients:
2 Orange pekoe tea bags
1 Cup boiling water
1 Cup room temperature water
6 Tablespoons unsalted butter
1 Tablespoon sugar
¼ Teaspoon salt
1 & ½ Cups flour
1 Cup mashed sweet potatoes
1/2 Cup finely chopped toasted pecans
4 Large eggs
1 Cup confectioner’s sugar
Oil for frying
Instructions:
1. Cover the teabags with boiling water and set aside to brew and cool.
2. Combine room temperature water and butter in a medium saucepan. Bring to a simmer over medium heat. Add sugar, salt and flour and continue to cook until mixture forms a ball and pulls away from the sides. Remove from heat and beat in sweet potatoes and pecans. Cool slightly, then beat in eggs, one at a time, with a wooden spoon until fully incorporated.
3. Heat 3 inches of oil in a heavy dutch oven over medium-high heat. When oil reaches 350 degrees, drop tablespoons of dough into oil. Fry, turning, once, until deep burnished gold on the outside and cooked inside, about 4-5 minutes. Remove from oil with a slotted spoon and drain on paper towels.
4. Whisk together 3 tablespoons of the strong tea with the confectioner's sugar. Drizzle over beignets and serve warm, to people you love.
Credits: Jennifer Beckman