Sweet Potato Churros with Salted Caramel Goat Cheese Dip
A delightful twist on a classic treat, these Sweet Potato Churros are fluffy inside and crispy outside, paired with a rich salted caramel goat cheese dip for a memorable dessert experience.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the churros
- 250 ml water Fresh, pure water helps create the perfect dough consistency.
- 75 g unsalted butter Adds a rich creaminess to the flavor.
- 2 tbsp brown sugar Introduces a hint of molasses sweetness.
- 1/2 tsp salt Balances out the sweetness.
- 120 g mashed roasted sweet potato Provides natural sweetness and earthy flavor.
- 140 g all-purpose flour Creates the classic churro texture.
- 2 eggs eggs Brings richness and binds the dough.
- 1/2 tsp ground cinnamon Infuses warmth and a hint of spice.
- neutral oil Neutral oil for frying (e.g., sunflower or canola) Essential for achieving crispy churros.
- 100 g granulated sugar For rolling the warm churros.
- 1 1/2 tsp ground cinnamon To mix into the sugar for topping.
For the dip
- 100 g soft goat cheese Adds creamy richness to the dip.
- 3 tbsp salted caramel sauce Elevates the flavor.
- 2 tbsp heavy cream or milk Adjusts dip texture.
- pinch sea salt or flake salt (optional) Enhances flavor and adds sophistication.
Instructions
Prepare the Dough
- In a medium-sized saucepan, combine the water, unsalted butter, brown sugar, and salt. Bring to a gentle simmer over medium heat.
- Once simmering, incorporate the sweet potato purée and stir until combined.
- Gradually add the flour, stirring vigorously over low heat until a smooth ball forms.
Cool and Incorporate Eggs
- Transfer the dough to a mixing bowl and cool slightly.
- Beat in the eggs one at a time until the dough is silky and glossy.
- Stir in the ground cinnamon until evenly incorporated.
Shape the Churros
- Spoon the dough into a piping bag fitted with a large star tip.
- Pipe logs about 10–12 cm long onto a parchment-lined tray and chill for about 15 minutes.
Fry the Churros
- Heat the neutral oil to 180°C (350°F) in a large skillet.
- Fry churros in batches for about 3–4 minutes until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
Sugar Coating
- Roll warm churros in a mixture of granulated sugar and ground cinnamon.
Prepare the Dip
- In a small bowl, whisk together soft goat cheese and salted caramel sauce until smooth.
- Adjust the texture with heavy cream or milk to reach desired consistency.
Serve
- Plate the churros alongside the salted caramel goat cheese dip.
- Sprinkle flaky sea salt over the dip for an added touch.
Notes
Ensure the oil is at the proper frying temperature, and do not skip the chilling step for uniform churros. Feel free to experiment with the cinnamon sugar coating.