Sweet Potato and Pineapple Churros with Land O Lakes Cinnamon Sugar Butter Spread
Author: Coco Cooks
Recipe type: Dessert
Prep time:
Cook time:
Total time:
A deep fried pastry made with Land O Lakes Cinnamon Sugar Butter Spread.
Ingredients
½ cup mashed sweet potato
½ cup crushed pineapple
1 cup water
2 tablespoons brown sugar
½ tsp salt
½ tsp vanilla extract
⅓ cup Land O Lakes Cinnamon Sugar Butter Spread
2½ cups flour
2 eggs beaten
¼ sugar mixed with cinnamon optional to dust or use Honey Ginger Balsamic Glaze.
Vegetable Oil for frying
Instructions
In a food processor combine water,salt, vanilla,sweet potato and pineapple. Puree until smooth.
In a heavy bottomed sauce pan combine the liquid mixture with the Land O Lakes Cinnamon Sugar Butter Spread. Bring to a boil. Remove from heat.
Gradually add flour and stir with a wooden spoon to incorporate completely.
Add beaten eggs and mix quickly until incorporated.
Normally this dough should form a ball and pull away from the edge of the pan, but the sweet potato mixture makes it a little more sticker to do so. Just be sure your dough is well formed and all ingredients are incorporated fully.
Add your still warm/hot dough to a durable piping bag with with a star tip.
Heat vegetable oil in a fry pan or deep fryer. Oil should be very hot at at bubble when tested with a bit of dough.
Pipe your churros either into long lengths or short ones into the hot oil.
Fry until golden turning with a slotted spoon.
Drain on paper towels.
Dust with cinnamon sugar and drizzled Honey Ginger Balsamic Glaze on top.
Serve warm.
Notes
You will need piping bags and a large star shaped tip.
You can make about 35 mini Churro bites or 20-24 regular long churros.
Use a neutral flavored oil suitable for frying.
Make sure your oil is very hot.
Recipe by COCO COOKS at https://www.coco-cooks.com/2011/07/sweet-potato-and-pineapple-churros-with-land-o-lakes-cinnamon-sugar-butter-spread/