Sweet Potato Buñuelos: A Delicious and Easy Recipe

Sweet Potato Buñuelos: Prepare to be transported to a world of warm, spiced sweetness with these delightful little fritters! Imagine biting into a crispy, golden-brown exterior that gives way to a soft, pillowy interior bursting with the earthy goodness of sweet potato and a hint of cinnamon. These aren't just any ordinary fried dough; they're a taste of tradition and a celebration of simple ingredients.

Buñuelos, with their roots deeply embedded in Spanish and Latin American cultures, have been enjoyed for centuries, often during festive occasions and holidays. Each region boasts its own unique twist, and this sweet potato version is a particularly heartwarming variation. The addition of sweet potato not only adds a subtle sweetness and vibrant color but also contributes to a wonderfully moist and tender texture that sets these buñuelos apart.

What's not to love about sweet potato buñuelos? They're incredibly versatile – perfect as a sweet treat with your morning coffee, a delightful dessert after dinner, or even a fun snack for gatherings. The combination of the crispy exterior, the soft interior, and the warm spices is simply irresistible. Plus, they're surprisingly easy to make, requiring just a few simple ingredients and a little bit of patience. Get ready to experience a taste of pure comfort and joy with every bite!

Ingredients:

• For the Sweet Potato Dough:
• 2 medium sweet potatoes (about 1 pound total), peeled and cubed
• 1 cup all-purpose flour, plus more for dusting
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 large egg, lightly beaten
• 1/4 cup milk (or more, if needed)
• For Frying:
• Vegetable oil, for frying (about 3-4 cups)
• For Coating (Optional):
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

Preparing the Sweet Potato Puree:

The first step is to get our sweet potatoes nice and soft so we can mash them into a smooth puree. This is the base of our delicious buñuelos!

1. Boil the Sweet Potatoes: Place the peeled and cubed sweet potatoes in a medium saucepan. Cover them with water and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for about 15-20 minutes, or until the sweet potatoes are very tender and easily pierced with a fork.
2. Drain and Mash: Drain the sweet potatoes thoroughly in a colander. Return them to the saucepan and mash them with a potato masher or a fork until completely smooth. You want to eliminate any lumps for the best texture in your buñuelos.
3. Cool Slightly: Let the mashed sweet potatoes cool slightly before proceeding. This will prevent the egg from cooking when you add it to the dough. About 10-15 minutes of cooling time should be sufficient.

Making the Sweet Potato Dough:

Now comes the fun part – bringing all the ingredients together to create our flavorful dough. Don't be afraid to get your hands a little messy!

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. This ensures that the spices and baking powder are evenly distributed throughout the dough.
2. Add Wet Ingredients: Add the slightly cooled mashed sweet potatoes, melted butter, and beaten egg to the dry ingredients.
3. Mix the Dough: Use a wooden spoon or your hands to mix the ingredients together. Gradually add the milk, a tablespoon at a time, until the dough comes together and forms a soft, slightly sticky ball. Be careful not to overmix the dough, as this can result in tough buñuelos. The amount of milk needed may vary depending on the moisture content of the sweet potatoes. You want a dough that is easy to handle but not too wet.
4. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead it gently for about 2-3 minutes, just until it becomes smooth and elastic. This helps to develop the gluten in the flour, giving the buñuelos a slightly chewy texture.
5. Rest the Dough: Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out and fry. You can also rest the dough in the refrigerator for up to 2 hours. If refrigerating, let it come to room temperature for about 30 minutes before rolling.

Shaping the Buñuelos:

This is where you get to be creative! You can make your buñuelos any shape you like – round, oval, or even star-shaped. I personally like to make them thin and crispy.

1. Divide the Dough: After the dough has rested, divide it into about 16-20 equal pieces. You can use a knife or a dough scraper to do this.
2. Roll into Balls: Roll each piece of dough into a small ball.
3. Flatten and Shape: On a lightly floured surface, use a rolling pin to flatten each ball into a thin circle or oval, about 4-5 inches in diameter. You can also gently stretch the dough with your hands to achieve the desired shape. The thinner you roll them, the crispier they will be. Don't worry if they're not perfectly round – rustic shapes are part of the charm!
4. Prepare for Frying: Place the shaped buñuelos on a lightly floured baking sheet or tray, making sure they don't overlap.

Frying the Buñuelos:

Now for the most important part – frying! This is what gives the buñuelos their golden-brown color and crispy texture. Be careful when working with hot oil.

1. Heat the Oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350-375°F (175-190°C). You can use a deep-fry thermometer to monitor the temperature. If you don't have a thermometer, you can test the oil by dropping a small piece of dough into it. If the dough sizzles and turns golden brown in about 1-2 minutes, the oil is ready.
2. Fry in Batches: Carefully place 2-3 buñuelos into the hot oil at a time, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy buñuelos.
3. Fry Until Golden Brown: Fry the buñuelos for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spider to flip them over halfway through.
4. Drain on Paper Towels: Remove the fried buñuelos from the oil and place them on a plate lined with paper towels to drain off any excess oil.
5. Repeat: Repeat the frying process with the remaining buñuelos, making sure to maintain the oil temperature.

Coating and Serving:

The final touch! Coating the buñuelos in cinnamon sugar adds a delicious sweetness and warmth. You can also enjoy them plain, if you prefer.

1. Prepare Cinnamon Sugar (Optional): In a small bowl, combine the granulated sugar and ground cinnamon.
2. Coat the Buñuelos: While the buñuelos are still warm, sprinkle them generously with the cinnamon sugar mixture. You can also toss them in the mixture to ensure they are evenly coated.
3. Serve Immediately: Serve the sweet potato buñuelos immediately while they are still warm and crispy. They are best enjoyed fresh.

Tips for Perfect Buñuelos:

• Don't Overcrowd the Pan: Frying too many buñuelos at once will lower the oil temperature and result in greasy, soggy buñuelos. Fry them in batches to maintain the heat.
• Maintain Oil Temperature: Use a thermometer to ensure the oil stays within the optimal temperature range (350-375°F). If the oil is too hot, the buñuelos will burn on the outside before they are cooked through. If the oil is too cold, they will absorb too much oil and become greasy.
• Adjust Sweetness: If you prefer a less sweet buñuelo, you can reduce the amount of sugar in the dough or skip the cinnamon sugar coating altogether.
• Add Other Spices: Feel free to experiment with other spices, such as ground cloves, allspice, or cardamom, to customize the flavor of your buñuelos.
• Make Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling and frying.
• Reheating: If you have leftover buñuelos, you can reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until they are warm and crispy. You can also reheat them in an air fryer for a few minutes.

Variations:

• Anise Flavor: Add 1 teaspoon of anise extract or 1 tablespoon of anise seeds to the dough for a traditional flavor.
• Citrus Zest: Add the zest of one orange or lemon to the dough for a bright, citrusy flavor.
• Chocolate Drizzle: Drizzle melted chocolate over the fried buñuelos for a decadent treat.
• Serve with Syrup: Serve the buñuelos with a drizzle of maple syrup,
  

  Conclusion:

  Okay, friends, let's be honest – you've read this far, and that means something! It means you're intrigued by the magic of Sweet Potato Buñuelos, and I'm here to tell you that you absolutely should be. These aren't just any fried dough; they're little pockets of autumnal warmth, a delightful dance of sweet and savory that will have everyone reaching for seconds (and maybe thirds!). Why is this recipe a must-try? Because it's surprisingly simple, incredibly satisfying, and offers a unique twist on a classic treat. Forget boring desserts; these buñuelos are a conversation starter, a crowd-pleaser, and a guaranteed way to impress your family and friends. The natural sweetness of the sweet potato shines through, perfectly complemented by the crispy exterior and the optional dusting of cinnamon sugar. Plus, they're naturally gluten-free if you use gluten-free flour, making them a fantastic option for those with dietary restrictions. But the best part? The possibilities are endless!

  Serving Suggestions and Variations:

  * Classic Cinnamon Sugar: You can't go wrong with the traditional coating of cinnamon sugar. It's simple, sweet, and perfectly complements the sweet potato flavor. * Drizzle with Honey: A drizzle of warm honey adds a touch of floral sweetness that elevates the buñuelos to a whole new level. * Chocolate Sauce: For the chocolate lovers out there, a decadent chocolate sauce is a must-try. The rich, dark chocolate pairs beautifully with the sweet potato. * Maple Syrup: Embrace the fall vibes with a generous drizzle of maple syrup. It's a match made in heaven! * Spiced Sugar: Get creative with your spice blend! Try adding a pinch of nutmeg, cardamom, or even a hint of cayenne pepper to your sugar coating for a unique and flavorful twist. * Savory Buñuelos: For a savory option, skip the sugar altogether and serve them with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs like cilantro or chives. * Dipping Sauces: Offer a variety of dipping sauces, such as caramel sauce, dulce de leche, or even a spicy chipotle mayo for a fun and interactive dessert experience. * Ice Cream Topping: Crumble these warm buñuelos over a scoop of vanilla ice cream for an unforgettable dessert sundae. These Sweet Potato Buñuelos are more than just a recipe; they're an invitation to get creative in the kitchen, to experiment with flavors, and to share something truly special with the people you love. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to experience the joy of making (and eating!) these delicious treats. I promise you won't regret it. And now, for the most important part: I want to hear from you! Once you've tried this recipe, please come back and share your experience in the comments below. Did you make any variations? What was your favorite topping? What did your family and friends think? Your feedback is invaluable, and it helps me continue to create recipes that you'll love. Don't be shy – let me know how your Sweet Potato Buñuelos turned out! I can't wait to hear all about it. Happy cooking!

  ---

  Sweet Potato Buñuelos: A Delicious and Easy Recipe

  

  Crispy, sweet Sweet Potato Buñuelos made with soft sweet potato dough, fried to golden perfection, and optionally coated in cinnamon sugar.

  Prep Time30 minutes

  Cook Time40 minutes

  Total Time70 minutes

  Category: Dessert

  Yield: 16-20 buñuelos

  Save This Recipe

  Ingredients

  • 2 medium sweet potatoes (about 1 pound total), peeled and cubed
  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1/4 cup milk (or more, if needed)
  • Vegetable oil, for frying (about 3-4 cups)
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

  Instructions

  1. Place the peeled and cubed sweet potatoes in a medium saucepan. Cover them with water and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for about 15-20 minutes, or until the sweet potatoes are very tender and easily pierced with a fork.
  2. Drain the sweet potatoes thoroughly in a colander. Return them to the saucepan and mash them with a potato masher or a fork until completely smooth.
  3. Let the mashed sweet potatoes cool slightly before proceeding (about 10-15 minutes).
  4. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  5. Add the slightly cooled mashed sweet potatoes, melted butter, and beaten egg to the dry ingredients.
  6. Use a wooden spoon or your hands to mix the ingredients together. Gradually add the milk, a tablespoon at a time, until the dough comes together and forms a soft, slightly sticky ball. Be careful not to overmix.
  7. Turn the dough out onto a lightly floured surface. Knead it gently for about 2-3 minutes, just until it becomes smooth and elastic.
  8. Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest for at least 30 minutes (or up to 2 hours in the refrigerator). If refrigerating, let it come to room temperature for about 30 minutes before rolling.
  9. After the dough has rested, divide it into about 16-20 equal pieces.
  10. Roll each piece of dough into a small ball.
  11. On a lightly floured surface, use a rolling pin to flatten each ball into a thin circle or oval, about 4-5 inches in diameter.
  12. Place the shaped buñuelos on a lightly floured baking sheet or tray, making sure they don't overlap.
  13. Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350-375°F (175-190°C).
  14. Carefully place 2-3 buñuelos into the hot oil at a time, being careful not to overcrowd the pot.
  15. Fry the buñuelos for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spider to flip them over halfway through.
  16. Remove the fried buñuelos from the oil and place them on a plate lined with paper towels to drain off any excess oil.
  17. Repeat the frying process with the remaining buñuelos, making sure to maintain the oil temperature.
  18. In a small bowl, combine the granulated sugar and ground cinnamon.
  19. While the buñuelos are still warm, sprinkle them generously with the cinnamon sugar mixture. You can also toss them in the mixture to ensure they are evenly coated.
  20. Serve the sweet potato buñuelos immediately while they are still warm and crispy.

  Notes

  • Don't overcrowd the pan when frying.
  • Maintain the oil temperature between 350-375°F.
  • Adjust sweetness by reducing sugar in the dough or skipping the cinnamon sugar coating.
  • Experiment with other spices like ground cloves, allspice, or cardamom.
  • Dough can be made ahead and stored in the refrigerator for up to 24 hours.
  • Reheat leftover buñuelos in a preheated oven at 350°F for 5-10 minutes or in an air fryer.