Sweet Potato Churros with Cacao Dipping Sauce

February 27, 2017

Sweet and sensational.  Yum!

  • Prep: 25 mins
  • Cook: 20 mins


Sweet Potato Churros

3/4 cup (185ml) water

60 g butter

3/4 cup (110g) plain flour

Pinch salt

1/2 tsp cinnamon, plus 1 teaspoon, extra for dusting

Pinch nutmeg

1/2 cup Sweet Potato puree

2 eggs

Vegetable oil, for deep-frying

1/4 cup (55g) caster sugar

Raw Chocolate Sauce

3 tbsp rice malt syrup

2 tbsp coconut oil

1 1/2 tbsp cacao powder

1 tsp vanilla extract


1Preheat oven to 200 ºC /180 ºC fan-forced.

2Combine water and butter in a medium saucepan and bring to the boil over high heat until butter melts. Add flour, salt and spices and stir with a wooden spoon until dough comes away from the side of pan.

3Remove from heat. Add puree, stirring until combined. Cool 5 minutes.

4Add eggs, one at a time, beating well after each addition until well combined. Spoon dough into a piping bag fitted with a 1.5cm star nozzle.

5Add enough oil in a large saucepan until 6cm deep. Heat oil to 180 ºC over medium heat. Pipe 7cm lengths of dough into the oil cutting dough with a small sharp knife or scissors. Deep-fry for 2-3 minutes until golden brown.

6Using a slotted spoon, transfer churros to a plate lined with paper towel. Dust with combined sugar and extra cinnamon. Repeat with remaining dough, in batches.

Raw Chocolate Sauce

1Melt coconut oil in small pan. Stir in syrup, cacao and vanilla until smooth. Serve churros with sauce.

2Tip: Chill chocolate sauce, if you prefer a thicker sauce.