Nearing the midway point of heart month, it might be time for a little treat for all your hard work.
Well we’ve got just the thing for you. We welcome Ted Cathey, director of dining services at Hermitage Eastern Shore into the DelmarvaLife kitchen with us today. He cooks up sweet potato rum baba beignets that are sure to make your mouth water.
Sweet Potato Rum Baba Beignets
Ingredients:
- 3 sweet potatoes, roasted, cooled peeled and pureed
- 3 eggs
- ½ Lb. butter, softened
- 1 cup warm, whole milk
- 8 cups all-purpose flour
- ½ cup water
- 2 cups sugar
- 2 teaspoons cardamom
- 2 teaspoons vanilla bean paste
- 2 Tablespoons active, dry yeast
- 2 teaspoons salt
Glaze:
- 1 Cup dark rum
- 1 Tablespoon orange zest
- 3 cups confectioners sugar
- ½ cup orange juice
- ½ teaspoon cinnamon
- 8 oz softened cream cheese
- 4 oz butter
- Turbinado sugar for sprinkling
Instructions:
- Combine yeast, milk sugar, and water in a large mixing bowl until yeast is dissolved.
- Let stand for 15 minutes.
- Add 2 cups of the flour and sweet potato puree. Whisk until smooth.
- Let stand for 1 hour.
- Combine remaining dry ingredients with the butter, and mix with the wet ingredients.
- Add eggs and vanilla paste. Knead into a soft dough.
- Proof for 2-4 hours, or overnight refrigerated.
- When ready to fry, roll out dough into long cylinders, and cut of 2 inch sections with a knife.
- Place sections on a greased sheet pan and allow to proof for 1 hour.
- Fry at 325 degrees in vegetable or peanut oil, turning over after 3-4 minutes per side.
- Drain on paper towels.
- Glaze with rum glaze, or toss with sugar and cinnamon.
