Sweet Potato Churros with Salted Caramel Goat Cheese Dip
A delicious twist on traditional churros, featuring sweet potato dough paired with a creamy goat cheese and salted caramel dip.
Servings: 6 servings
Calories: 275kcal
Ingredients
For the churros
- 250 ml water This essential base brings the dough together.
- 75 g unsalted butter Adds richness and a lovely creamy texture to the churros.
- 2 tbsp brown sugar Introduces a hint of caramel sweetness.
- 1/2 tsp salt Perfectly balances the flavors.
- 120 g mashed roasted sweet potato Provides a rich, sweet, and earthy flavor that’s out of this world.
- 140 g all-purpose flour The foundation of the churro dough.
- 2 eggs eggs Essential for creating a light, airy texture.
- 1/2 tsp ground cinnamon Adds warmth and a hint of spice.
- to taste neutral oil for frying Ensures that your churros fry to a perfect golden brown.
- 100 g granulated sugar For rolling the churros after frying.
- 1 1/2 tsp ground cinnamon To mix with the granulated sugar for coating.
For the dip
- 100 g soft goat cheese Creamy and tangy, it acts as the backbone of the dip.
- 3 tbsp salted caramel sauce Adds sweet, decadent flavor.
- 2 tbsp heavy cream or milk Adjust for desired texture.
- pinch sea salt or flake salt Optional for elevating the flavor profile.
Instructions
Preparation
- In a saucepan, combine water, unsalted butter, brown sugar, and salt. Bring this mixture to a simmer over medium heat.
- Once simmering, add the mashed roasted sweet potato and stir to incorporate.
- Gradually add the all-purpose flour and stir vigorously over low heat until the mixture forms a smooth ball and pulls away from the sides, about 1 to 2 minutes.
- Transfer the warm dough to a mixing bowl and allow it to cool slightly.
- Beat in the eggs one at a time, mixing thoroughly until the dough is silky and glossy.
- Stir in ground cinnamon.
Frying
- Spoon the churro dough into a piping bag fitted with a star tip. Pipe logs about 10–12 cm long onto a parchment-lined tray and chill them for 15 minutes.
- Heat your neutral oil in a deep pot or skillet to 180°C (350°F). Fry churros in batches for 3–4 minutes, turning occasionally until they are puffed and deep golden.
- Once done, drain on paper towels to absorb excess oil.
- While warm, roll them in a mixture of granulated sugar and ground cinnamon.
Making the Dip
- In a separate bowl, whisk together the soft goat cheese and salted caramel sauce until smooth.
- If too thick, add heavy cream or milk as necessary.
- Taste and adjust with more caramel or a pinch of salt if desired.
Serving
- Serve the sweet potato churros warm, paired with the goat cheese dip on the side.
- Optionally sprinkle flaky salt over the dip before serving.
Notes
For the best flavor, roast sweet potatoes at a high temperature. Use a thermometer for frying oil temperature. Store churros properly for best freshness.