2 medium sweet potatoes, baked
1 egg yolk, lightly beaten
1/4 cup dark brown sugar, packed tight
1/2 cup all-purpose flour
1/8 tsp allspice
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
2 egg whites
Oil for frying
1 cup finely ground pecans, put in shallow bowl
1/2 cup granulated sugar
Bake the sweet potatoes in a hot oven for about 1 hour, or until soft. Cool, then cut in half and scoop insides out into a large bowl and mash with a potato masher until well blended and as smooth as you can get them.
Add the egg yolk, brown Sugar, flour, allspice, cinnamon, cloves, and nutmeg; use a hand beater or masher and mix until well combined.
In a separate bowl, beat the egg whites until stiff peaks form; fold the egg whites into the sweet potato mixture in bowl. Be gentle when you fold in the egg whites so you don’t deflate them.
In a large deep heavy skillet or saucepan, heat about 2 inches of frying oil until hot, but don’t allow to get hot enough to smoke. Use a high heat oil, such as peanut oil.
Form the beignets by dropping a spoonful of sweet potato batter into the pecans in the shallow bowl, rolling it around until it’s coated with the pecans.
Carefully drop the balls into the hot oil and fry until golden brown, turning once; about 4 to 5 minutes total time.
Be sure not to overcrowd the saucepan or the oil will cool and the beignets will get soggy.
Remove each beignet as it browns and put it on a paper towel covered cooling rack; sprinkle with sugar.
Keep warm if you wish on a baking sheet in an oven set on low.