Sweet Potato Churros with Salted Caramel Goat Cheese Dip
A delightful twist on traditional churros, featuring a crispy outer layer and a subtly sweet interior infused with roasted sweet potato, served with a rich salted caramel goat cheese dip.
Servings: 6 servings
Calories: 350kcal
Ingredients
Churros
- 250 ml water The base for the dough, providing the right moisture.
- 75 g unsalted butter For a rich, creamy texture.
- 2 tbsp brown sugar Adding a hint of caramel-like sweetness.
- 1/2 tsp salt Enhancing the overall flavor.
- 120 g mashed roasted sweet potato The star ingredient that delivers sweetness and depth.
- 140 g all-purpose flour Helping to create that signature churro texture.
- 2 eggs eggs Binding the dough together for a perfect consistency.
- 1/2 tsp ground cinnamon A warm spice that complements the sweet potato beautifully.
- neutral oil for frying Neutral oil (e.g., sunflower or canola) To create a crispy exterior.
- 100 g granulated sugar For the cinnamon sugar coating.
- 1 1/2 tsp ground cinnamon For the cinnamon sugar coating.
Salted Caramel Goat Cheese Dip
- 100 g soft goat cheese Introducing creaminess and tanginess.
- 3 tbsp store-bought or homemade salted caramel sauce For indulgent sweetness.
- 2 tbsp heavy cream or milk Adjusting the dip's texture to perfection.
- pinch sea salt or flake salt For extra drama in the dip.
Instructions
Preparation
- In a saucepan, combine the water, unsalted butter, brown sugar, and salt over medium heat. Bring it to a simmer, allowing the butter to melt and the sugar to dissolve completely.
- Incorporate the smooth purée of roasted sweet potato and stir until well combined.
- Gradually add the all-purpose flour, mixing vigorously over low heat until a smooth dough forms, which should take about 1-2 minutes.
Dough Preparation
- Transfer the dough into a large mixing bowl and let it cool slightly for a few minutes.
- Once it’s cool enough to handle, beat in the eggs one at a time until the dough is silky and glossy, then stir in the ground cinnamon.
Churro Shaping
- Spoon the dough into a piping bag fitted with a large star tip and pipe out 10-12 cm logs onto a parchment-lined tray.
- Chill in the fridge for about 15 minutes while heating the oil.
Frying
- Heat the neutral oil in a deep pot to approximately 180°C (350°F).
- Carefully fry the churros in batches for 3-4 minutes, turning as they puff up and turn a deep golden brown.
- Use a slotted spoon to remove them and drain on paper towels.
Coating
- While the churros are still warm, roll them in a mixture of granulated sugar and ground cinnamon.
Dip Preparation
- Whisk together the soft goat cheese and salted caramel sauce until smooth and creamy.
- If too thick, add heavy cream or milk to reach desired consistency and adjust with a pinch of sea salt.
Serving
- Serve the churros warm alongside the salted caramel goat cheese dip, sprinkling a bit of flaky salt on the dip for extra flavor.
Notes
Store leftover churros in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes to regain crispiness. Experiment with variations using different root vegetables or dipping sauces.