elephant ear recipe

The Best elephant ear recipe

Elephant Ears (Sweet Potato Pies)

4.7 from 875 votes

A delightful, flaky pastry filled with sweet potato and cinnamon, reminiscent of the iconic dessert. Perfect for any occasion!

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

• 2 cups all-purpose flour
• ½ cup unsalted butter (cold, cubed)
• 1 tsp salt
• 1 tbsp ice water

For the Filling

• 2 large sweet potatoes (peeled and cubed)
• 1 cup brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 large egg
• 1 tbsp unsalted butter (melted)
• 1 tsp vanilla extract

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C).
2. 2
   For the crust: In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, mix until dough forms. Chill for 30 mins.
3. 3
   For the filling: Boil sweet potatoes in salted water for 15 mins until tender. Drain, mash with a fork. Mix with brown sugar, spices, egg, melted butter, and vanilla.
4. 4
   Roll chilled dough into a 12-inch circle. Place 1 cup of filling in the center, fold dough over, and seal edges. Trim excess dough, crimp edges, and cut slits for steam. Place on baking sheets.
5. 5
   Bake for 35-40 mins until golden brown. Cool before serving.

🔧Equipment

• Mixing bowls
• Food processor or pastry cutter
• Rolling pin
• Baking sheets
• Oven
• Mixing spoon
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14💛Saturated Fat: 8❤️Cholesterol: 35🧂Sodium: 500🌾Total Carbs: 48🥦Dietary Fiber: 5🍬Sugars: 35🥩Protein: 5

📝Notes

Tips

• Use a mix of sweet potatoes for varied flavors and colors.
• For extra flakiness, pulse dough briefly in a food processor.
• Substitute butter with olive oil for a lighter option.
• Add raisins or pecans for extra texture.

Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months.

❓ Frequently Asked Questions About Elephant Ears (Sweet Potato Pies)

1. What is the origin of the “Elephant Ear” recipe, and why is it popular?

The “Elephant Ear” recipe originates from the Cajun and Creole cuisine of Louisiana, particularly influenced by French, Spanish, and African culinary traditions. It gained popularity due to its rich, smoky flavors, layered textures, and the striking presentation of the dish—where the “ears” (layers of fried potatoes) resemble an elephant’s ears. The dish is often served as a side or part of a larger spread, but its bold taste makes it a standout dish in its own right.

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2. What are the key ingredients required for making authentic “Elephant Ear”?

For a classic version, the essential ingredients include:
– Potatoes (Yukon Gold or Russet, peeled and cut into thick rounds, about 1-inch thick).
– Butter (or lard for a traditional Cajun touch).
– Garlic (minced).
– Green onions (sliced).
– Bay leaves.
– Paprika (smoked or sweet).
– Salt and pepper to taste.
– Optional additions: A splash of Cajun seasoning, a pinch of cayenne for heat, or a touch of Worcestershire sauce for depth.

The dish relies on the potatoes being fried twice—once for a crispy exterior and again for a tender interior—hence the “double-fry” technique.

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3. How do you ensure the “Elephant Ear” has the perfect texture—crispy outside, tender inside?

The secret lies in the double-frying method:
1. First fry: Cut the potatoes into thick rounds and fry them in hot oil (350–375°F/175–190°C) until golden and crispy on the outside (about 10–12 minutes). Drain on a wire rack to remove excess oil.
2. Second fry: Return the potatoes to the oil (it should be hot again, around 375°F/190°C) and fry for another 5–7 minutes until they’re soft and fluffy inside. Remove and let them cool slightly before assembling.
Pro tip: Use a deep skillet or Dutch oven to avoid splattering, and don’t overcrowd the pan to maintain consistent oil temperature.

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4. Can you substitute any ingredients in the “Elephant Ear” recipe, and what alternatives work best?

While the recipe calls for Yukon Gold or Russet potatoes, you can experiment with:
– Potato alternatives: Sweet potatoes (for a slightly sweeter flavor) or even spaghetti squash (for a low-carb version, though texture may differ).
– Fats: Swap butter for olive oil or avocado oil, but the crispiness may be slightly less pronounced.
– Spices: If you don’t have smoked paprika, use regular paprika + a pinch of cayenne for heat. For a deeper flavor, add a dash of Old Bay seasoning or a bay leaf.
– Liquid: Replace the butter with a mix of oil and broth for a more savory base.

For a vegetarian version, skip the butter and use olive oil with extra herbs like thyme or rosemary.

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5. How should “Elephant Ear” be served, and what pairings work well with it?

“Elephant Ear” is a versatile dish that pairs beautifully with:
– Main courses: Grilled meats (like chicken, pork, or shrimp), seafood (such as crab or lobster), or even as a side to stews or soups.
– Sides: Classic Cajun sides like Collard Greens, Jambalaya, or Gumbo, or a simple green salad with a tangy vinaigrette.
– Dips: Serve with Cajun ranch or a spicy aioli for extra flavor.
– Presentation: Arrange the fried “ears” on a platter with a drizzle of melted butter, a sprinkle of paprika, and fresh green onions for a restaurant-worthy look.

For a festive spread, pair it with other Louisiana classics like Po’ Boys, Fried Catfish, or Boudin.