Root vegetable recipes Archives

Aliums

Sumac-marinated sweet onions with whipped feta

10 minutes

Aliums

Pepper-and-onion salt-smashed pea pasta

15 minutes

Asparagus recipes

Coconut and ginger sweet potato soup

25 minutes

Beetroot recipes

Beetroot vindaloo with butternut purée

30 minutes

Beetroot recipes

Apricot-glazed carrots

20 minutes

Braaied sweet potato doughnuts

Serves 12

Difficulty Easy

Prep Time 30 minutes, plus 1 hour’s proving time

Cooking Time 30 minutes

Ingredients

2 Kara orange sweet potatoes
1 cup milk
360 g flour, plus extra for dusting
10 g instant dry yeast
200 g caster sugar, plus extra for dusting
1 t ground nutmeg
1 t ground ginger
1 t ground cinnamon
1 t ground cardamom
2 t salt
½ cup warm water
75 g butter, melted
1 t vanilla essence
½ cup warm milk, plus 1 cup extra
¼ cup buttermilk or amasi
canola oil, for frying

For the duck fat caramel:

60 g free-range duck fat
125 g brown sugar
½ cup cream
sea salt, to taste

Method

1. Prepare the braai or grill. Cook the sweet potatoes directly on the coals, turning often, for about 25 minutes, until charred and cooked through. Remove from heat, chop roughly, place in a blender with 1 cup milk and purée until smooth.

2. In a large bowl, combine the flour, yeast, sugar, spices and salt. In a separate bowl, mix sweet potato purée with the water, butter, vanilla essence, warm milk and buttermilk. Add the wet ingredients to the dry ingredients and mix with a metal spoon until a soft dough forms. Cover with a tea towel and set aside to rise in a warm place for 40–45 minutes, until almost doubled in size.

3. Punch down the dough and turn out onto a floured surface. Gently roll out the dough to a thickness of 2 cm. Cut out rounds using a cookie cutter or a glass tumbler, and gently fashion holes in the centre. Place the doughnuts on a flour-dusted baking sheet, cover with a clean tea towel and leave to rise again for about 15 minutes.

4. Heat the oil in a large saucepan over a medium heat – if you have a candy thermometer, keep the oil at about 165–180°C. Deep-fry the doughnuts in batches for 2 minutes, turning continuously to ensure they cook evenly and all the way through. Drain on kitchen paper and dust with caster sugar.

5. To make the caramel, heat the duck fat in a saucepan, and stir in the sugar until melted and slightly caramelised. Stir in the cream and whisk gently until the caramel is smooth and slightly thickened. Drizzle over the doughnuts and sprinkle with salt – or use the caramel as a decadent dipping sauce. Serve warm or at room temperature.

Find more sweet potato recipes here.

Food assistant: Lerato Motau
Videographer: Romy Wilson
Photographer: Shavan Rahim
Production: Amy Ebedes-Murray

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Ingredients

Method