Sweet Potato Funnel Cake



1.    Pour the oil into a deep pot or deep skillet, and heat to 375 degrees. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a mixing bowl.

2.    Beat the egg, brown sugar, sweet potato puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.

3.    Using your finger to close the opening, pour 1/2 cup batter into a funnel with a ½ inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make a 4 to 6 inch circle, then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool for a few minutes and top with cherry sauce. Dust generously with powder sugar and whatever toppings you desire.

Bing Cherry sauce:

1.    In a small saucepan over medium high heat add butter, brown sugar, vanilla and cherries. Stir until constantly until fully incorporated, about 3 minutes.

2.    Allow sauce to cool. Serve warm over funnel cake. 

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  • ½ gallon canola oil for frying
  • 1 ½ cups all-purpose unbleached flour
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 pinch teaspoon salt
  • 1 egg
  • ¼ cup packed brown sugar
  • ¾ cup sweet potato puree
  • 1 cup whole milk
  • ½ cup confectioners sugar, for dusting
  • 3 tablespoons butter
  • 2 ½ tablespoons of brown sugar
  • 1 cup Bing cherries, pitted and halved
  • 1 teaspoon of vanilla extract

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