Spiced Sweet Potato Dauphine

Preparation

1. Boil the peeled and cubed sweet potatoes in salted water until very tender, about 15-20 minutes. Drain well and mash them thoroughly until smooth, removing any lumps. Set aside.

Making the Choux Pastry

1. In a saucepan, combine water, butter, and a pinch of salt. Bring to a rolling boil over medium heat.
2. Remove from heat, add the flour all at once, and stir vigorously with a wooden spoon until a ball of dough forms and pulls away from the sides of the pan.
3. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.

Combining and Frying

1. Transfer the dough to a mixing bowl. Let it cool for a few minutes. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
2. Fold in the mashed sweet potatoes, cinnamon, nutmeg, ground clove, salt, and black pepper until well combined.
3. Heat the frying oil in a deep pot or Dutch oven to 350°F (175°C). Use a tablespoon or two small spoons to drop small portions of the sweet potato mixture into the hot oil. Do not overcrowd the pot.
4. Fry in batches for 3-5 minutes, turning occasionally, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
5. Serve immediately.