Sweet Potato Beignets
created for Honeywood by Ouita Michel
It's a party! Recreate our popular Honeywood appetizer at home and start your holiday off right with this perfect blend of sweet and savory flavors. There are three processes that can all be prepared in advance for a quick come together when you’re ready to enjoy!
Sweet Potato Beignets
Yield: about 15 beignets
Ingredients
1 cup flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
8 ounces cooked sweet potato puree from two medium-sized sweet potatoes (see note)
1 whole egg
Directions
Whisk together flour, baking powder, sugar and salt.
Add sweet potato puree and egg, stirring to combine.
Chill for at least 45 minutes before frying! (use this time to get spiced sorghum syrup and ricotta ready)
When ready to make heat roughly 2” of neutral frying oil in a deep pan on the stove until 350°. Carefully drop batter, by the heaping tablespoonful, into oil. Fry for two and a half minutes or until crispy on the outside and hot on the inside
Note to roast sweet potatoes: Roast at 400 degrees for 40 minutes. When cool enough to handle, remove skins and puree in a food processor.
Spiced Sorghum Syrup
Ingredients
16 oz sorghum (from Country Rock or another supplier of your choice)
2 oz brandy (nothing fancy; moderately-priced is fine)
2 oz allspice liqueur (such as St. Elizabeth Allspice Dram or make your own/easy!)
Directions
Combine all in a small saucepan and bring to a simmer.
Once all alcohol has burned off (2-3 minutes), cool and pour into a container for use. The syrup will keep for a month or so in the refrigerator and can also be used on oatmeal, over pancakes, to sweeten coffee, make an interesting Old-fashioned, etc. etc.
Whipped Ricotta
Ingredients
16 oz. Ricotta (preferably whole milk)
1 tablespoon minced lemon zest (from one lemon)
Chopped herbs of your choice (try parsley, thyme, a pinch of sage or rosemary)
Salt
Directions
Whip ricotta til smooth, combine with herbs, zest and salt to taste
To serve!
Assemble by spreading enough whipped ricotta on a plate to coat it generously. Place beignets on ricotta, drizzle with spiced sorghum syrup and enjoy!
© 2021, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
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