Sweet Potato Beignets2018-01-08T15:46:51-05:00

Sweet Potato Beignets

Presented by Barn (House & Barn)


  • 1/4 cup sugar
  • 1/2 cup milk 
  • 2 T butter
  • 2 1/2 tsp. dry active yeast 
  • 1/4 cup water (warm) 
  • 1 cup sweet potato puree 
  • 3 1/2 cups flour 
  • 1 egg
  • 1 cup plain Greek yogurt 
  • Oil for frying
  • Powdered sugar (optional)


Combine sugar, milk, and butter in a saucepan. Heat on low until sugar dissolves and butter melts, stirring occasionally. Turn off heat. Meanwhile, bloom yeast in 1/4 cup warm water for about 5 minutes. Once yeast blooms (becomes bubbly), use the paddle attachment of a stand mixer to combine sweet potato puree, flour, and egg. Remove the sugar, milk, and butter mixture from the heat and combine the yeast and water. Gradually add this liquid to the sweet potato mixture and paddle together until fully incorporated. Next, stir yogurt into the mixture, mixing until combined. Cover and chill dough thoroughly. Roll out dough on a prepared surface and cut into 2” x 2” squares. Working in batches as needed, deep fry in canola or vegetable oil heated to 350°F until golden brown on each side. Remove from fryer and drain on paper towels. Coat with powdered sugar, as desired. Serve immediately.

Makes 16 to 20 small beignets 

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As seen in the Winter/Spring 2018 Issue

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