Sweet Potato Churros Rolled in Cinnamon Sugar
Crispy on the outside, fluffy inside, naturally sweetened with roasted sweet potato — perfect for autumn vibes or any cozy weekend treat!
Ingredients
Churro Dough
1 cup mashed sweet potato (roasted and cooled)
1 cup water
2 tbsp brown sugar
½ tsp salt
2 tbsp butter
1 cup all-purpose flour
1 egg
½ tsp vanilla extract
Cinnamon Sugar Coating
½ cup granulated sugar
2 tsp ground cinnamon
For Frying
Neutral oil (vegetable or canola) — enough for deep frying
Instructions
Step 1: Make the Dough
In a medium saucepan, combine water, brown sugar, salt, and butter.
Bring the mixture to a rolling boil over medium heat.
Quickly stir in the flour until a smooth dough forms and pulls away from the sides of the pan.
Let the dough cool for 5 minutes so it doesn’t scramble the egg in the next step.
Step 2: Add Sweet Potato and Egg
Stir in mashed sweet potato until fully incorporated.
Mix in vanilla extract.
Beat in the egg until the dough is smooth and pipeable.
Step 3: Prepare for Frying
Transfer the dough to a piping bag fitted with a large star tip.
Heat oil in a deep skillet or pot to 350°F (175°C). Use a thermometer for accuracy.
Step 4: Fry the Churros
Pipe strips of dough directly into the hot oil. Cut the ends with scissors if needed.
Fry 3–4 minutes until golden brown and crisp. Don’t overcrowd the pan.
Remove churros with a slotted spoon and drain on paper towels.
Step 5: Coat in Cinnamon Sugar
Mix granulated sugar and ground cinnamon in a shallow bowl.
While churros are still warm, toss them in the cinnamon sugar until fully coated.
Step 6: Serve
Serve hot with chocolate sauce, caramel sauce, or enjoy plain.
Best eaten fresh — crispy outside, fluffy inside, with a warm sweet potato flavor.
Time & Yield
Prep time: 20 minutes
Fry time: 15 minutes
Servings: 12 churros
Difficulty: Easy
