Sweet Potato Loukoumades Recipe

I absolutely love this sweet potato loukoumades recipe because it combines the comforting flavors of cinnamon and nutmeg with the irresistible texture of a warm, golden doughnut. Plus, drizzling them with honey makes them the perfect guilt-free indulgence for satisfying my sweet cravings with a unique and delicious twist.

I adore creating culinary delights that are traditional yet innovative, and my Sweet Potato Loukoumades do just that. With warm spices like nutmeg and cinnamon, these beauties are a delightful, donut-style twist on the classic.

In my opinion, using ingredients with as much natural goodness as honey and sweet potatoes makes this version a veritable health treat.

Ingredients

Sweet potatoes contain fiber and plenty of vitamins while imparting a natural sweetness.

All-purpose flour: Supplies the vital structure necessary for consistent dough.

Dry Yeast, Active: A pivotal fermenting substance that enables dough to rise.

Heated Milk: Enhances the richness of the dough and assists with the activation of the yeast.

Sugar in granulated form: Provides sweetness; sustains and nourishes yeast for fermentation.

Cinnamon grounded: Adds profundity of flavor; warmth to the mouth feel.

Vegetable Oil: Flavor neutral, perfect for frying foods and making them crisp.

Ingredient Quantities

• 1 cup mashed sweet potatoes
• 2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm milk
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large egg
• 1/4 cup unsalted butter, melted
• Vegetable oil, for frying
• Honey, for drizzling
• Ground cinnamon, for dusting (optional)
• Powdered sugar, for dusting (optional)

Instructions

1. In a small bowl, combine the active dry yeast and sugar with warm milk. Allow them to sit for about 5-10 minutes, and the mixture should become frothy.

2. In a big mixing bowl, blend the sweet potatoes that have been turned into mush, the flour, the salt, 1/4 teaspoon of compounded cinnamon, and 1/4 teaspoon of compounded nutmeg.

3. Incorporate the yeast mixture, egg, and melted butter into the dry ingredients. Mix until a sticky dough forms.

4. Damp cloth:
1. Cover the dough with a.
2. Let it rise in a warm place.
3. Time: 1 to 2 hours or until the dough has doubled in size.

5. When the dough has risen, it is time to heat the vegetable oil in a deep fryer or large pot. You will need a thermometer to monitor the temperature, as 350°F (175°C) works best for frying the tortas.

6. Using a tablespoon, drop spoonfuls of the dough into the hot oil, frying in batches. Cook each loukoumades until golden brown and puffed, about 3-4 minutes, turning them halfway through.

7. Using a slotted spoon, take the loukoumades out of the oil and let them drain on paper towels.

8. While still warm, drizzle the loukoumades with honey.

9. You can also dust with extra ground cinnamon or powdered sugar, if you wish.

10. Immediately serve and take pleasure in the warmth of this dish.

Equipment Needed

1. Small bowl
2. Big mixing bowl
3. Measuring cups and spoons
4. Deep fryer or large pot
5. Thermometer for oil
6. Spoon for mixing
7. Damp cloth or kitchen towel
8. Slotted spoon
9. Paper towels
10. Tablespoon for scooping dough

FAQ

• Q: Can I use canned sweet potatoes?You can use canned sweet potatoes; just make sure to mash them thoroughly and to drain any excess liquid from them before measuring.
• Q: Can I replace the all-purpose flour with whole wheat flour?A: Whole wheat flour can be used, but it may result in a denser texture. Consider using a mix of half all-purpose and half whole wheat flour for a better consistency.
• Q: How should I store leftover loukoumades?Keep them in a container that doesn’t let air in. The best place is an unobtrusive spot at room temperature. They don’t need to be cold. A brief stay in the oven will crisp them up again.
• Q: Can I make the dough ahead of time?Sure, you can make the dough, allow it to rise, and then chill it in the fridge for up to 24 hours. Bring it back to room temperature before frying.
• Q: Can I use an air fryer instead of deep frying?Q: Can you use an air fryer to make tempura? If so, how should you do it?

  A: Yes, you can use an air fryer, but note that the texture may differ slightly. Fry in batches at 370°F for about 8-10 minutes, turning halfway through.

• Q: Is it necessary to add both cinnamon and nutmeg?You can adjust them according to your preference or omit one if you wish. They can be omitted if not desired.
• Q: What is the best oil for frying?A: Neutral oil is best—use one with a high smoke point, like vegetable or canola oil, to guarantee that the loukoumades fry up crisp and golden.

Substitutions and Variations

One cup of mashed sweet potatoes can be substituted with one cup of mashed pumpkin or butternut squash for a different flavor profile.
1/2 cup warm milk can be substituted with 1/2 cup almond milk or oat milk for a dairy-free version.
The same amount of honey or maple syrup can replace 2 tablespoons of granulated sugar, though it may slightly alter the texture.
1/4 cup unsalted butter, melted can be replaced with 1/4 cup coconut oil or vegetable oil for a dairy-free alternative.
A vegan-friendly topping can be achieved by substituting agave syrup or maple syrup for drizzling honey.

Pro Tips

1. Proofing the Yeast Properly Ensure your milk is warm but not hot (around 110°F or 43°C) when combining it with the yeast. If it’s too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate properly. The milk should feel comfortably warm to the touch.

2. Consistent Dough Texture If the dough appears too sticky or too dry, adjust the flour or mashed sweet potatoes slightly. Humidity and moisture levels of sweet potatoes can vary, so use your judgment to achieve a slightly sticky but manageable dough.

3. Optimal Rising Environment Let the dough rise in a warm, draft-free environment to ensure it doubles in size. You can use a slightly pre-warmed oven (turned off) or place the bowl over a bowl of warm water covered with a towel to create a conducive environment.

4. Even Frying When frying, maintain a consistent oil temperature. If the oil is too hot, the outside will brown too quickly while the inside remains uncooked. Use a thermometer to keep the oil at a steady 350°F (175°C).

5. Flavor Boost For added flavor, consider infusing your honey drizzle with a pinch of cinnamon or a bit of orange zest for a hint of citrus. This can elevate the taste profile of the loukoumades.