Time: 20 min.
Complexity: easily
Servings: 22

These fluffy donuts, soft on the inside and crisp on the outside, are made with just four ingredients: sweet potato purée, ricotta, powdered sugar, and flour. Note that this recipe uses self-rising flour. You can make fresh purée or use leftover sweet potatoes from last night's dinner. Serve these fritters as a sweet appetizer, dusted with powdered sugar.

Ingredients:

• 1 cup mashed baked and peeled sweet potato
• 1 cup whole milk ricotta
• 1/4 cup powdered sugar + extra for sprinkling
• 0.5 cup self-raising flour
• Corn oil for deep frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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sweet potato, self-raising flour, ricotta cheese

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Preparation:

Step 1
• In a deep, heavy-bottomed saucepan, heat about 7 cm of oil to 180°C (350°F) on a deep-fry thermometer attached to the side of the pan.
Step 2
• In a large bowl, combine the sweet potato, ricotta, sugar, salt, and black pepper to taste. Beat with a hand mixer until smooth. Gradually add the flour and knead until smooth.
Step 3
• Fry the donuts in batches to avoid crowding the pan. Drop 1 heaping teaspoon of batter into the hot oil at a time. Fry until golden brown, turning as needed to ensure even browning, about 1-2 minutes. Transfer to paper towels to drain, and sprinkle with powdered sugar and a pinch of salt. Transfer the fritters to a serving platter and enjoy!

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