Sweet potato puffs with caramel sauce

Sarie - - Contents -

THE ADDITION OF ANISEED MAKES THIS EXTRA SPECIAL

Ser­ves 6–8

PUFFS

• 80 g (500 ml) cook­ed sweet

po­ta­toes • 280 g (500 ml) ca­ke flour • 20 ml baking po­w­der • 2 eggs • 10 ml aniseed • salt and freshly ground black pep­per • sun­flo­wer oil for deep-f­rying • 100 g c­in­na­mon su­gar

CARAMEL SAUCE

• 200 g (250 ml) su­gar • 75 g (80 ml) but­ter • 100 ml wa­ter • 250 ml fresh cre­am • 1 red chil­li, fi­ne­ly chop­ped

PUFFS

Pla­ce the sweet po­ta­toes, ca­ke flour, baking po­w­der, eggs and aniseed in a bo­wl. Mix with a wooden spoon. Se­a­son bat­ter with salt and pep­per. Pour the sun­flo­wer oil in­to a sau­ce­pan to a depth of 10 cm and he­at, but not too hot. Dip an ice-cre­am scoop in the hot oil and then scoop out a spoon­ful of bat­ter. Al­low the bat­ter to s­li­de off the scoop in­to the oil. Re­pe­at until the sau­ce­pan is fil­led with bat­ter balls. Co­ver the sau­ce­pan with the lid and deep-fry for 5 mi­nu­tes. Lift the lid and turn all the balls o­ver. Co­ver with the lid a­gain. Deep-fry until the balls are gol­den bro­wn and cook­ed through – 10–15 mi­nu­tes. Re­pe­at the pro­cess until all the bat­ter has been u­sed. If the oil gets too hot, lo­wer the he­at, ot­her­wi­se the balls will bro­wn too quick­ly on the out­si­de but will still be raw in­si­de. Drain on kit­chen pa­per and then roll in c­in­na­mon su­gar.

CARAMEL SAUCE

Pla­ce the su­gar, but­ter and wa­ter in a me­di­um-si­zed sau­ce­pan. S­tir with a wooden spoon o­ver low he­at until su­gar has dis­sol­ved. In­cre­a­se the he­at and boil ra­pid­ly until the mix­tu­re forms a gol­den-bro­wn caramel – 8–10 mi­nu­tes. Add the cre­am. Mix and bring back to a boil. Le­a­ve to cool until lu­ke­warm and s­tir in the chil­li. Pour sauce o­ver the puffs and ser­ve.

SWEET POTATO & ANISEED PUFFS WITH CARAMEL SAUCE

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