Sweet Potato Churros
These exquisite churros are easy to make using pancake mix and sweet potatoes. They turn out crispy and crunchy on the outside, with a rich, chewy, and flavorful sweet potato texture on the inside, pairing perfectly with cinnamon sugar.
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🍳 Cooking Flow
Heat and mash the sweet potatoes, mix with butter and sugar, then strain. → Mix with milk and pancake mix, adjust the consistency, and fill into a piping bag. → Pipe the churros onto parchment paper and cut them into individual pieces. → Deep-fry with the parchment paper in 160–170°C (320–338°F) oil for 3–4 minutes until golden brown. → Coat the churros in cinnamon sugar while they are still hot using a plastic bag.
Cooking Steps
Brief Cooking Order
Heat and mash the sweet potatoes, mix with butter and sugar, then strain. → Mix with milk and pancake mix, adjust the consistency, and fill into a piping bag. → Pipe the churros onto parchment paper and cut them into individual pieces. → Deep-fry with the parchment paper in 160–170°C (320–338°F) oil for 3–4 minutes until golden brown. → Coat the churros in cinnamon sugar while they are still hot using a plastic bag.
Introduction
These exquisite churros are easy to make using pancake mix and sweet potatoes. They turn out crispy and crunchy on the outside, with a rich, chewy, and flavorful sweet potato texture on the inside, pairing perfectly with cinnamon sugar.
Step 1
Peel the sweet potato thickly using a peeler and slice into rounds approximately 1.5cm thick.
Step 2
Place the cut sweet potatoes in a bowl of water and let soak for about 5 minutes to remove excess starch (aku-nuki).
Step 3
Drain well, cover loosely with plastic wrap, and heat in a microwave (600W) for 4–5 minutes until soft enough to be pierced easily with a skewer.
Step 4
While hot, mash coarsely with a masher, add granulated sugar (1 tablespoon) and unsalted butter (10g), and continue to mash and mix until the butter is melted by the residual heat.
Step 5
To ensure a smooth texture and easy piping, pass the mixture through a fine-mesh strainer while hot, then return to the bowl.
Ingredients List
Important Notes
⚠️ To prevent oil splattering or the churros from bursting, please ensure you use a star-shaped nozzle with serrated grooves.
💡 Since the moisture content varies by sweet potato variety, do not add all the milk at once; add it 1 teaspoon at a time to adjust until the texture is easy to pipe.
🍳 By frying with the parchment paper, you can gently place the churros into the oil without losing their shape. The paper will detach naturally during frying, so remove it once it peels off.
✨ Granulated sugar and cinnamon won't stick well if the churros cool down, so be sure to coat them while they are fresh and hot.
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