SPICED SWEET POTATO DOUGHNUTS
This sweet potato dessert (or decadent breakfast!) is easy to prepare. And no one minds eating the nutritious spuds when they're inside doughnuts! -Jan Valdez, Lombard, Illinois
Provided by Taste of Home
Time 20m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and sugar until blended. Beat in eggs, sweet potatoes, buttermilk and vanilla. In another bowl, whisk flour, pie spice and salt; gradually beat into creamed mixture., Turn onto a well-floured surface; pat to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, mix sugar and cinnamon; dip warm doughnuts in topping mixture to coat both sides.
Nutrition Facts : Calories 383 calories, Fat 14g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 651mg sodium, Carbohydrate 59g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
SWEET POTATO DONUTS
I was looking for a "healthy" donut recipe that used the deep-frying method, not the oven-baked method, since I just got a deep fryer. I couldn't find what I was looking for, so combined the Plain Cake Doughnut recipe, with another healthier recipe, then added a few extra touches with a friend one rainy day, and came up with this.
Provided by Debbie
Categories Bread Pastries Doughnuts
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Combine 2 cups plus 3 tablespoons flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir in melted butter until crumbly.
- Combine sweet potatoes, milk, applesauce, egg, and vanilla extract in a medium bowl. Mix well.
- Pour wet ingredients into dry ingredients and combine, kneading well.
- Turn out onto a well floured surface and roll to 1/4-inch thickness. Cut with a donut cutter.
- Slowly lower the doughnuts into the hot oil. Fry in batches, turning once, until golden, about 2 minutes.
Nutrition Facts : Calories 218 calories, Carbohydrate 28.9 g, Cholesterol 21 mg, Fat 10 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 331 mg, Sugar 10.1 g
SOUTH OF THE BORDER DOUGHNUTS (BUNUELOS)
The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls.
Provided by JackieOhNo
Categories Breakfast
Time 1h
Yield 3-3 1/2 dozen
Number Of Ingredients 10
Steps:
- In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
- In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
- Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
- In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.
Nutrition Facts : Calories 641.6, Fat 20, SaturatedFat 11.3, Cholesterol 167.5, Sodium 1211.7, Carbohydrate 102.9, Fiber 2.4, Sugar 44.9, Protein 12.6
SWEET POTATO DOUGHNUTS
This recipe came from Food TV's, Paula's Home Cooking and are they good! Paula also had a maple icing with pecans but I like'd them better plain. These freeze well and stay moist for several days. A keeper! Thanks, Paula! =)
Provided by Aroostook
Categories Healthy
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, combine eggs, sour cream, and sweet potato.
- Gradually add flour mixture, stirring to combine.
- Turn dough out onto a heavily floured surface.
- Knead in flour with hands as needed (dough will be sticky).
- Roll out dough to 1/2-inch thickness.
- Cut out dough with a 2 1/4-inch round doughnut cutter.
- No doughnut cutter? Use a soup can as a cutter then poke a hole in the middle of the dough round.
- Using your fingers, stretch the dough until an inch opening is formed and the doughnut is about 3 " wide.
- Re-roll dough as needed.
- In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F.
- Cook doughnuts, in batches of 4-5, in hot oil, 2 minutes per side, or until lightly browned.
- Drain on paper towels.
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BAKED SWEET POTATO DOUGHNUTS - THE SIMPLE, SWEET LIFE
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Reviews 23Category BreakfastCuisine AmericanTotal Time 21 mins
- In a large bowl, whisk together your dry ingredients (flour, sugar, cinnamon, ginger, baking soda, and baking powder) until they’re well mixed.
- In a separate bowl, whisk together you wet ingredients (melted butter, egg, milk, sweet potato puree, and vanilla extract) until lump free.
- Pour (or better yet, pipe) your doughnut batter into a well-greased doughnut pan, and bake at 350F for 9-11 minutes, or until a toothpick inserted into the doughnuts comes out clean.
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- Prick the sweet potato all over with a fork and cook it in a microwave at high power for 10 minutes, until tender. Let cool, then peel and puree the sweet potato; you should have about 1 cup.
- In a small skillet, cook the butter over moderate heat until nutty and lightly browned, about 4 minutes. Scrape the browned butter and solids into a small bowl and let cool.
- In the same skillet, heat the milk until just warm, about 105°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook. Add the yeast and let stand for 5 minutes. Gently mix in the granulated sugar, light brown sugar, salt, vanilla seeds, nutmeg and rum. Add the sweet potato puree, browned butter and solids, egg and egg yolks and beat until combined. Add the 3 1/4 cups of bread flour and beat at medium speed until the dough is evenly moistened, about 2 minutes. Increase the speed to moderately high and beat until a soft dough forms, about 5 minutes. Gather the dough into a ball and transfer to a buttered bowl. Cover and let rise in a draft-free place for 1 hour.
- Punch down the dough and let stand for 5 minutes. On a lightly floured surface, roll out the dough 1/2 inch thick. Using a 2 3/4-inch round cutter, stamp out as many rounds as possible. Using a smaller round cutter (1 inch), stamp out the centers. Transfer the doughnuts and holes to 2 parchment paper–lined baking sheets. Cover loosely with plastic wrap and let the doughnuts and holes rise in a warm place for 1 hour.
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