Description
These baked sweet potato donuts are soft, fluffy, and super moist. They have warm notes of cinnamon and nutmeg, and are topped with a sweet coating of brown sugar glaze.
Ingredients
Donut
- 1 1/2 cups (188g) all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (200g) lightly packed brown sugar
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) milk
- 2 large eggs
- 1 cup plain mashed sweet potatoes
- 1 tsp vanilla extract
Glaze
- 2 tbsp (28g) unsalted butter
- 1/4 cup (50g) lightly packed brown sugar
- 1/4 cup (60ml) milk
- 1 cup (125g) powdered sugar
- 2 oz white baking chocolate or 1/4 cup finely chopped nuts for topping (optional)
Instructions
- Preheat oven to 350F and grease 2 donut pans.
- In a large bowl, toss together the flour, cinnamon, nutmeg, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the vegetable oil, brown sugar, eggs, mashed sweet potatoes, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir together until just combined.
- Spoon the batter into the prepared pans or use a piping bag to fill the pans and fill to the rim.
- Bake at 350F for 15 minutes or until the tops spring back when lightly pressed. Flip the donuts over onto a cooling rack and let cool completely. Once the donuts are cooled, prepare the glaze.
- In a small saucepan, combine the butter, brown sugar and milk. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat and whisk in the powdered sugar until smooth.
- Quickly dip each donut and place it back on the cooling rack to set. If the glaze starts to cool down and become too thick, warm it back up on the stove at low heat.
- Drizzle with some melted chocolate or sprinkle with some chopped nuts if desired.
Notes
The donuts are best consumed the day of. They will keep for one day in a loosely covered container at room temperature but will start to get soggy.