Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------PATE A CHOUX-----------------------------
2 c Water 1 1/2 c Flour
1 c Butter 6 lg Eggs
1 pn Salt

--------------------------POTATOES-------------------------------
1 c Pate a choux ** 1 ds Nutmeg
1/2 lb Potatoes, sweet, sliced Oil (for frying)

Pate a Choux: =============

Boil water with butter and salt.

Add flour all at once and beat vigorously until the dough pulls
away from the sides of the pan and forms a ball.

Off of the heat, beat in the eggs, one or two at a time, until
incorporated and smooth.

Sweet Potatoes: ===============

Cook the sweet potato slices in boiling salted water until
tender.

Mash with a spatula and fold into the choux mixture.

Season with a dash of nutmeg.

Heat deep fat to 360 F.

Form the mixture into balls with two spoons (dipping one spoon
into the hot fat will facilitate the forming process) and fry until
golden brown.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Michel Marcais, Begue's Restaurant, New Orleans

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