Beg for More Divine Potato Purses |
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Prep Time: 25 Minutes Cook Time: 80 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
3 sweet potatoes |
2 egg yolks |
1/2 cup all-purpose flour |
3 teaspoons ground cinnamon |
1 teaspoon salt |
phyllo dough |
butter, for brushing phyllo |
oil, for deep frying |
caramel sauce, recipe follows |
powdered sugar, for garnish |
2 cups sugar |
1/4 cup water |
4 ounces unsalted butter |
1/4 cup cream |
Directions:
1. Preheat the oven to 350 degrees F.
2. Clean the potatoes under cold running water. Prick them with a fork, and place on a baking dish and bake for 1 hour, or until a knife slides through nice and clean without any resistance. Remove skins, they should just slip right off. Put the potatoes through a food mill.
3. Put potatoes in a bowl and add egg yolks, flour, cinnamon, and salt and mix until combined. Be careful not to over-work the dough. Pinch off tablespoons of dough and roll into balls.
4. Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
5. Take 1 sheet of phyllo dough and cut into 3-inch circles. Brush with butter and place a ball of sweet potato dough in the center and pinch into a purse at the top. Continue to do this using more phyllo and you have used all of the potato dough.
6. Place into hot oil to deep fry to a golden brown color. Place in a bowl of caramel sauce and dust with powdered sugar.
7. Caramel Sauce:
8. Combine the sugar and water in a saucepan. Stir over low heat until melted. Turn up the heat to medium-high and cook until caramel colored. Take off the heat and add butter and cream. Be careful, caramel may splatter. Set aside to cool.
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