Thursday, October 7, 2010

Midnight Food Cravings

Sometimes, if it's late and I can't fall asleep, I'll grab my computer and try to find something short to watch like the latest Modern Family or 30 Rock, but not on Tuesday. I got lost on Hulu and landed on the Paula Deen page. Having been deprived from cooking shows for some time, I take pleasure in watching these ridiculous 3min 45sec videos most of which involve frying. I've seen her make Mac & Cheese with a pound of beef in it, Fried Mac & Cheese, Country Fried Steak and Gravy, Symphony Brownies (a boxed brownie mix with a Symphony candy bar placed in the middle!) and the most incredibly thing I've seen her make is a Deep-Fried Bagel Sandwich where almost every component was fried- green tomatoes, the bagel halves and capers. Now don't think I'm hating on Paula right now, because that just wouldn't be true. I think it's safe to say that most of her creations are kinda wacky but in small doses, she can sure add a lot of flavor to a meal.

It was in one of these deep-fried stupors that Hulu automatically played a video that stayed with me- Sweet Potato Doughnuts. Have I told you that I recently bought 25 pounds of sweet potatoes from my farmer? yeah, I did. And I kinda wanted to make something for him but since he only does produce and I usually don't go around handing out savory bakes goods, I wasn't quite sure what to make- until Paula.

First thing to do? Bake, peel and mash up some of those white sweet potatoes

Then, you make it into an easy dough, roll it out and cut out the doughnuts with whatever approximation of a biscuit cutter you can find. I used a juice glass and for the holes, the wide end of a pipping tip.

Heat you oil (or as Paula says "Ohl") to 360 degrees and drop in your doughnuts

Dip the warm doughnuts in icing and some chopped pecans.
It just doesn't get much better than this

Sweet Potato Doughnuts
Adapted from Paula Deen
Depending on the size, makes about 25-30 doughnuts
  • 3 1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup sour cream
  • 1 cup cooked mashed sweet potato (about 1 medium potato)
  • Vegetable oil, for frying
  • Maple Icing, recipe follows
  • 1 cup finely chopped pecans
In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Heavily flour your counter and hands before kneading the dough. Roll out dough to 1/2-inch thickness. Paula suggests cutting the dough out with a 2 1/4 inch round cutter, I used a straight edged juice glass of a similar size. The centers should be cut out with a 3/4-inch round cutter, I used a large metal pipping tip of about the same size. Re-roll dough as needed.

In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans.
Maple Icing:
2 2/3 cups confectioners' sugar
3 to 4 tablespoons milk
1/4 teaspoon maple extract

In a small bowl, combine confectioners' sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract. If you can't find maple extract, try using about 3-4 tablespoons of maple syrup instead and only add milk as needed to thin out the icing.

And don't forget those doughnut holes!

1 comment:

  1. My mouth is watering and drooping open, that is the most delicious way of cooking anything I have ever seen!!! I must must must eat some of these!!!