Sand CandyⓇ Sweet Potato Cream Puffs
with Cinnamon Drizzle

Pâte à Choux (Cream Puff Dough)

Ingredients:

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

Sand CandyⓇ Sweet Potato Pastry Cream

Ingredients:

• 2 cups baked, Sand Candy Sweet Potatoes, mashed
• 2 cups heavy whipping cream, whipped to medium peaks
• 2 cups milk
• 8 ounces cream cheese, room temperature
• 1 can sweetened condensed milk
• 1 large vanilla instant pudding

Cinnamon Drizzle

Ingredients:

• 1 cup powdered sugar
• 2-4 tablespoon milk
• 1 tsp.vanilla
• ½ tsp.ground cinnamon

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.