Donuts- revisited

Sweet Potato Doughnuts on

We all love donuts and on a Friday what is a better treat than a nice warm Doughnut with a hot cup of coffee? Do you try to avoid the fried little balls of sweetness? What if I told you you can have your cake and eat it too (pun intended)? You can make a Doughnut with a little healthier twist by adding Sweet Potatoes to the batter.

I have had students & parents testing this recipe for over a week and even those that are skeptical of Sweet potatoes have loved it. So why not give it a try? I cut the recipe in half and made 18-20 donuts that are about 2.5 inch in diameter. I used a glass to make the big circle and an apple corer to make the doughnut hole.

Sweet Potato Doughnut Recipe:

  • 3 1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 large eggs, lightly beaten
  • 1 cup sour cream
  • 1 cup cooked mashed sweet potato (about 1 medium potato)
  • Vegetable oil, for frying
  1. In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
  2. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine.

  3. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky).

  4. Roll or pat out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed.

  5. In a Dutch oven, heat vegetable oil over medium heat to 360°F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels.

Maple Glaze Recipe:

  • 2 2/3 cups confectioners' sugar
  • 1 Tbsp. milk
  • 2 Tbsp. maple syrup
  • 1 cup finely chopped pecans (or sprinkles!)

Doughnuts are taunting Chef Shayna