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Sweet Potato and Pecan Beignets with Dulce de Leche

Sweet Potato and Pecan Beignets with Dulce de Leche

These delicious beignets are served warm drizzled with dulce de leche or your favorite caramel sauce.


  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 cup cooked, mashed sweet potato
  • 1/2 cup ricotta cheese
  • 1 egg white
  • 1 teaspoon bourbon
  • 1/2 teaspoon vanilla extract
  • 1/4 cup toasted pecans, finely chopped
  • 1/2 cup dulce de leche or your favorite
  • Peanut or vegetable oil, for frying
  • Powdered sugar, for dusting
  • Pinch freshly grated nutmeg
  • Tiny pinch cayenne
  • Caramel sauce for plating


  1. Sift all the ingredients in a small bowl. Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix the sweet potatoes, ricotta, egg white, bourbon and vanilla extract until smooth. Fold in the chopped pecans.
  3. Roll into 12 balls (the size of a walnut) setting them on a baking sheet lined with parchment.
  4. Refrigerate until ready to fry.
  5. Heat a countertop fryer to 355 degrees F. Or heat 3 inches of oil in a deep, heavy bottom pot with a deep-frying thermometer.
  6. Fry the beignets in small batches until golden, turning them in the oil to cook evenly.
  7. Remove from the oil. Drain on paper towels.
  8. Place 3 beignets per plate. Dust with powdered sugar.
  9. Serve warm drizzled with Dulce de Leche or your favorite caramel sauce.

Servings: 4 | Cook Time: 1 hr

Credit: Carolyn Kumpe

Recipe and photo credit (used with permission): Louisiana Sweet Potato Commission

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