Sweet Potato Doughnuts
Elevate your doughnut game with these irresistibly fluffy Sweet Potato Doughnuts, where the natural sweetness of roasted and mashed sweet potatoes meets a hint of warm spices like cinnamon and nutmeg. Perfectly golden and tender, these homemade doughnuts are fried to perfection and coated with a luscious vanilla glaze that adds just the right amount of indulgent sweetness. With a soft interior and a delicate outer crust, this recipe combines the heartiness of sweet potatoes with classic doughnut flavors for a truly unique treat. Ideal for cozy brunches, holiday gatherings, or simply satisfying your sweet tooth, these doughnuts are surprisingly easy to make and sure to impress. Serve them warm or at room temperature, and watch them disappear in no time!
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Recipe Information
Ingredients
- 1 cup Sweet potato (roasted and mashed)
- 2.5 cups All-purpose flour
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.75 cup Whole milk
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 4 cups Oil (for frying)
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Milk (for glaze)
- 0.5 teaspoon Vanilla extract (for glaze)
Instructions
Roast a medium-sized sweet potato until tender, about 45–60 minutes at 400°F, then mash it until smooth. Allow it to cool to room temperature.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a separate bowl, whisk together the mashed sweet potato, eggs, milk, melted butter, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead until it comes together. Roll it out to about 1/2-inch thickness.
Using a doughnut cutter (or a round cutter and a smaller one for the hole), cut out your doughnuts. Gently re-roll the scraps to cut out as many doughnuts as possible.
Heat the oil in a large, heavy-bottomed pot to 350°F. Fry the doughnuts a few at a time, about 1–2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
For the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Once the doughnuts have cooled slightly, dip the tops into the glaze and place them on a wire rack to set.
Serve warm or at room temperature and enjoy your sweet potato doughnuts!
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 25.6 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
