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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe comes from Central America. The directions say to dip the buneulos into syrup or honey, or to sprinkle them with powdered sugar. Ingredients:
1 large sweet potato, peeled and quartered (1/2 lb) |
1 egg, beaten |
3 tablespoons milk |
2 tablespoons butter |
1/2 cup all-purpose flour |
1/4 cup flaked coconut |
2 teaspoons sugar |
1/2 teaspoon baking powder |
1/4 teaspoon ground nutmeg |
shortening, for deep-fat frying |
syrup (optional) |
honey (optional) |
powdered sugar (optional) |
Directions:
1. Cook the sweet potato in boiling water for 30 to 40 minutes or until tender. Drain and mash till smooth; cool slightly. (You should have 1 cup.) Stir in beaten egg.
2. In a small saucepan, heat the milk and butter to boiling; remove from heat. Stir into sweet potato.
3. Combine the flour, coconut, sugar, baking powder, nutmeg, and 1/4 tsp salt. Add to the sweet potato mixture, stirring just to moisten.
4. Heat enough shortening to cook the buneulos to 365 degrees. Carefully drop batter by tablespoons into deep hot shortening. Fry the buneulos, several at a time, for 3 to 3 1/2 minutes or until puffy and golden, turning once. Drain on paper towels.
5. Serve with syrup, honey, or sprinkle with powdered sugar.
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