Sweet Potato Calas
Iconic Creole Calas-fried rice fritters made with sweet potatoes and Creole spices. Breakfast, snack, or dessert.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Here's What You Need
- 1 cup sweet potatoes - mashed
- 1 cinnamon stick
- ½ to 1 ½ cups AP flour
- 2 cups cooked rice
- 2 large eggs
- ¼ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ⅛ teaspoon kosher salt
- 1 cinnamon stick
- vegetable oil - for frying
- cane syrup - for serving
- powdered sugar - for serving
Here's What You Do
Preparation
- Use leftover rice or cook rice until softened. When cool, place 2 cups in a mixing bowl.
- Peel and cube the sweet potato. Add it to a pot of water with a cinnamon stick and a pinch of salt; boil for about 10 minutes until soft. When cool, remove the cinnamon stick and mash.
- Sift the flour, set aside.
- Combine the baking powder, salt, nutmeg, and cinnamon. Sift is desired; set aside
- Combine the eggs, sugar, and 1 cup of mashed sweet potatoes. Beat until the sugar dissolves.
For the Calas
- Add the egg mixture to the rice and mix it together thoroughly.
- Add the baking powder mixture to the rice mixture and combine thoroughly.
- Slowly add flour, starting with ½ cup. Mix well and add more slowly if needed. The consistency should be sticky and can be formed into a ball. You probably will not use all the flour.
- Heat oil to 360 degrees. Drop in spoonfuls (about 1 tablespoon) and fry until golden brown, about 3 minutes, turning midway through to brown on all sides.
- Serve on a platter sprinkled with powdered sugar. Dip in Cane Syrup.
Notes
Please read my article Sweet Potato Calas for step-by-step photo instructions, ingredient and substitution notes, FAQ's, and serving and leftover tips.
Depending upon the size of your scoop, this recipe usually yields between 18 and 24 calas.
Use leftover cooked rice, or cook long-grain rice until slightly soft.
Oil temperature should be a minimum of 350 degrees Fahrenheit. I aim for 360 degrees to accommodate for the drop in temperature when the Calas are added.
Fry in batches; don't overload the fryer.
Leftover Calas will last 3 to 4 days in the fridge and up to 2 months in the freezer, if stored correctly. Please refer to my article for safe handling tips.
Nutrition
Calories: 74kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 76mg | Potassium: 48mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1079IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 1mg
