In a saucepan, combine the water, unsalted butter, brown sugar, and salt. Bring the mixture to a simmer over medium heat. Once simmering, add the sweet potato purée and stir until combined.

Gradually add the flour, mixing vigorously over low heat until a smooth ball forms and pulls away from the sides of the pan, taking about 1-2 minutes.

Transfer the warm dough to a bowl. Allow it to cool slightly, then beat in the eggs one at a time, mixing until the mixture is silky and glossy.

Stir in the ground cinnamon for that aromatic kick.

Spoon the dough into a piping bag fitted with a star tip. On a parchment-lined tray, pipe logs of dough about 10–12 cm long.

Chill the churro logs in the refrigerator for 15 minutes while you prepare the oil for frying.

Heat the neutral oil in a deep pan to 180°C (350°F).

Fry the churros in batches, turning them occasionally for even cooking, for about 3-4 minutes or until they are puffed and deep golden.

Once done, drain them on paper towels to remove excess oil.

While the churros are still warm, roll them in a mixture of granulated sugar and ground cinnamon, ensuring they are thoroughly coated.

In a bowl, whisk together the soft goat cheese and salted caramel sauce until the mixture is smooth.

If necessary, add the heavy cream or milk to adjust the texture as desired.

Taste the dip and adjust with more caramel or a pinch of salt if you prefer a more pronounced flavor.

Plate the warm churros alongside the salted caramel goat cheese dip.

For an extra touch, sprinkle a pinch of flaky sea salt over the dip before serving.