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Sweet Potato Cream Puffs
with Cinnamon Drizzle

Pâte à Choux (Cream Puff Dough)

Ingredients:

  • 1/2 cup whole milk
  • 1/2 cup water
  • 8 tablespoons (1 stick) unsalted butter cut into small pieces
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour, sifted
  • 4 large eggs at room temperature

Preparation:

  1. Preheat oven to 375°F.
  2. Line 2 baking sheets with parchment paper.
  3. Bring the milk, water, butter, sugar and salt to a rapid simmer.
  4. Dump the flour in all at once and stir with a wooden spoon over low heat. The dough will come together as a smooth ball and the bottom of the pot will have a skim of dough stuck to it. Do not scrape the skim.
  5. Stir until no flour clumps remain.
  6. Remove the dough from pot and place in the bowl of a stand mixer fitted with a paddle attachment.
  7. Add the eggs one at a time, mixing well after each addition and scaping down the bowl after each addition. The mixture will come together in a smooth paste that is thick enough to hold its shape but thin enough to pipe easily.
  8. Fit a 16” disposable Decorating Bag with a large Round Piping Tip and pipe the dough into mounds that are about the size of a quarter and 1“ apart. Should yield approximately 30 profiteroles per pan.
  9. Place the sheets into the oven and bake for about 10 minutes, until they are puffy, but have little color.
  10. Quickly rotate the trays from top to bottom and back to front. They may deflate a touch, but don’t worry, they will puff again as they continue to bake.
  11. Bake for an additional 7 to 10 minutes or just until they start to turn golden-brown. Open one of them and make sure it is not too wet inside. If so, continue to bake.
  12. Cool Puff completely before filling.
  13. To fill the puffs: fill a 16” Disposable Decorating Bag with the Sweet Potato pastry cream fitted with a #7 tip.
  14. Puncture a small hole in the bottom of the puff with a paring knife and then fill through the bottom.
  15. Once filled top with Cinnamon Drizzle.

Sand Candy™ Sweet Potato Pastry Cream

Ingredients:

  • 8 oz Cream Cheese, room temperature
  • 1 can Sweetened Condensed Milk
  • 1 large Vanilla Instant Pudding
  • 2 cups milk
  • 2 cups Heavy Whipping Cream, whipped it medium peak
  • 2 cups Baked, Sand Candy™ Sweet Potatoes, mashed

Preparation:

  1. Combine Cream Cheese and Sweetened Condensed Milk.
  2. Combine Vanilla Pudding and Milk and stir until smooth. Let sit 5 minutes to firm up.
  3. Combine Cream Cheese Mixture, Vanilla Pudding, Heavy Whipped Cream and Mashed Sweet Potatoes until fully incorporated.
  4. Chill in refrigerator for 2 hours before filling Cream Puffs.

Cinnamon Drizzle

Ingredients:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • 2-4 tablespoons milk

Preparation:

  1. Stir together all ingredients beginning with 2 tablespoons of Milk and add more Milk until desired drizzling consistency reached.