Sweet potato puffs with caramel sauce
THE ADDITION OF ANISEED MAKES THIS EXTRA SPECIAL
• 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
• 200 g (250 ml) sugar • 75 g (80 ml) butter • 100 ml water • 250 ml fresh cream • 1 red chilli, finely chopped
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.
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