Sweet potato sonhos

For the custard filling

• 650g roasted sweet potato
• 5g milk
• 1 vanilla pod
• 1 stick cinnamon
• 200g caster sugar
• 0.5 orange
• 2 egg yolks
• 50g plain flour

For the cinnamon sugar

• 50g ground cinnamon
• 100g caster sugar

For the dough

• 125g milk
• 125g water
• 200g butter
• 300g flour
• 8 eggs
• 0 Grapeseed oil
• 0 Extra virgin olive oil
• 0 Maldon salt

Step 1
For the custard, peel the sweet potato after roasting and puree the flesh.

Step 2
Mix 400g of it with the milk, vanilla pod, cinnamon stick, sugar and orange zest and bring to a simmer.

Step 3
Whisk the yolks and the flour, pour in a little of the warm potato milk and add gradually until all the milk is mixed in, take it back to the heat, and cook until it has thickened.

Step 4
Let it stand to cool.

Step 5
Combine the cinnamon and caster sugar and set aside.

Step 6
For the dough, bring milk, water and butter to a simmer.

Step 7
Add the flour and mix through.

Step 8
As the dough dries out, keep folding it in on itself (at least five minutes) so it loses the raw-flour taste.

Step 9
Transfer it to a bowl and break it up so it starts cooling down before you add the eggs.

Step 10
Whisk the eggs in a bowl then add a small amount to the dough and mix until the egg is totally incorporated before adding more.

Step 11
The dough will become shiny and just a bit sticky to the touch.

Step 12
Mix the leftover potato puree through and let it rest for ¾ hour.

Step 13
Fill a big pot two-thirds with oil and heat to 170C.

Step 14
Make a quenelle and drop it in the frying pot.

Step 15
The sonhos will start growing – let them fry until golden brown.

Step 16
Drizzle with a little extra virgin olive oil and sprinkle with Maldon salt.