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Recipes

Sweet Potato Cream Puffs with Cinnamon Drizzle

These sweet and flavorful cream puffs are perfect for fall and winter, offering a unique twist with the addition of sweet potatoes and a touch of cinnamon. They make for a delightful dessert or sweet treat for holiday gatherings and cozy evenings.

Total Time
1 h 15 min
Difficulty
Easy
Simple Tasty Recipes

Ingredients 

Pâte à Choux (Cream Puff Dough)

  • ½ cup

    whole milk

  • ½ cup

    water

  • 8 tbsp.

    unsalted butter, cut into small pieces

  • ½ tsp.

    salt

  • 1 cup

    all-purpose flour, sifted

  • 4

    large eggs

Sand Candy™ Sweet Potato Pastry Cream

  • 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 to medium peaks

  • 2 cups

    baked, Sand Candy™ Sweet Potatoes, mashed

Cinnamon Drizzle

  • 1 cup

    powdered sugar

  • 1 tsp.

    vanilla

  • ½ tsp.

    ground cinnamon

  • 2-4 tbsp.

    milk

Total Time

  • Preparation Time
    1 h
  • Cooking Time
    15 min

Goes Great with

Preparation

For Pâte à Choux

  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 the pot and place it 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 scraping 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. Set aside to cool and begin preparing filling. Cool the puff pastry completely before filling.

For Filling

  1. Combine cream cheese and sweetened condensed milk.

  2. Combine instant vanilla pudding powder and milk and stir until smooth. Let sit for 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 the refrigerator for 2 hours before filling puffs.

  5. To fill the puffs: fill a 16” Disposable Decorating Bag with the Sweet Potato pastry cream fitted with a #7 tip. Puncture a small hole in the bottom of the puff with a paring knife and then fill through the bottom.

  6. For the Drizzle: Stir together all ingredients beginning with 2 tablespoons of Milk and add more Milk until desired drizzling consistency is reached. Drizzle cream puffs to your heart’s desire, and enjoy!

Notes

The cream puffs can stay out for about 4 hours but then need to be refrigerated. We usually recommend consuming the cream puffs the same or the next day, after 2 days they will start to become soggy, especially if your refrigerator has a lot of humidity in it.

Goes Great with