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A pile of ricotta-sweet potato beignets dusted with confectioners' sugar on a white plate.
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4.75 / 4 votes

Ricotta-Sweet Potato Beignets

These ricotta-sweet potato beignets have a wonderful crisp gold-brown crust and tender insides, like a dessert version of hush puppies.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: Southern
Servings: 15 servings
Calories: 51

Ingredients

  • 1 cup mashed cooked sweet potato
  • 1/2 cup fresh ricotta cheese, preferably sheep's milk (see above)
  • 1/2 cup all-purpose flour
  • 1 large egg white
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • Vegetable oil, for frying
  • Confectioners' sugar, for sprinkling
US - Metric

Instructions

  • Combine all the ingredients in a mixer fitted with a paddle attachment and mix until smooth. Roll into 1 1/2-inch balls (the size of a walnut) and set aside on a plate. Refrigerate until ready to cook.
  • Just before serving, heat 2 to 3 inches of oil in a deep, heavy pot fitted with a deep-frying thermometer to 365°F (185°C). Working in batches to avoid crowding the pot, fry the balls until golden brown all over, moving them around in the oil to make sure they cook and brown evenly.
  • Remove from the oil and drain on paper towels or brown paper. Repeat with remaining beignets, making sure to let the oil return to 365°F (185°C) between batches. Dust the beignets with confectioners' sugar and serve warm.

Notes

Ricotta-Sweet Potato Beignets

The dough balls can be refrigerated for up to 1 day.

Nutrition

Serving: 1serving | Calories: 51kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 16mg | Fiber: 1g | Sugar: 4g