Talk about a tasty use for leftovers! Greg Fontenot repurposed extra sweet potatoes for an irresistible dessert. “This is how I come up with many recipes,” he explains. “I don’t like to waste.” Fontenot offers this beignet-frying tip: make sure the oil is hot (at least 375°F) and the beignets cook all the way through. “Try a few to make sure they’re done—the cook always gets extra!” For an elegant presentation, serve the hot beignets on a bed of crème anglaise (custard) with chopped peaches or mangoes.
- 1 Tbs. egg replacer, such as Ener-G
- 1 cup mashed cooked sweet potato
- 1/2 cup Silk Almondmilk
- 1 Tbs. vegan margarine, melted
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/4 cup Florida Crystals Organic Sugar
- 3/4 tsp. baking powder
- 1/4 tsp. salt, optional
- 3–4 cups vegetable oil
- Florida Crystals Organic Powdered Sugar, for dusting
1. Combine egg replacer and 1/4 cup water in small bowl.
2. Whisk together sweet potato, almond milk, margarine, and vanilla in bowl until smooth.
3. Combine flour, sugar, and baking powder in separate bowl. Season flour mixture with salt, if using. Stir flour mixture into sweet potato mixture.
4. Heat vegetable oil to 375°F in deep skillet or Dutch oven. Drop beignets by spoonfuls into hot oil, and fry 2 to 4 minutes, or until golden brown. Drain on paper towels. Serve dusted
with powdered sugar.
- Calories: 56
- Carbohydrate Content: 8 g
- Fat Content: 2 g
- Fiber Content: 0.5 g
- Protein Content: 0.5 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 42 mg
- Sugar Content: 3 g