Sweet Potato Doughnuts Recipes

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SWEET POTATO DONUTS



Sweet Potato Donuts image

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

1 quart oil for frying, or as needed
2 cups all-purpose flour
3 tablespoons all-purpose flour
½ cup brown sugar
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
1 dash ground nutmeg
2 tablespoons unsalted butter, melted
¼ cup mashed sweet potatoes
¼ cup milk
¼ cup applesauce
1 large egg
1 teaspoon vanilla extract

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

SWEET POTATO DOUGHNUTS



Sweet Potato Doughnuts image

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

3 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup sour cream
1 cup cooked mashed sweet potato (I roasted mine)
vegetable oil, for frying

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.

SPICED SWEET POTATO DOUGHNUTS



Spiced Sweet Potato Doughnuts image

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

3 tablespoons butter, softened
1 cup sugar
3 large eggs, room temperature
1 cup mashed sweet potatoes
1/2 cup buttermilk
1 teaspoon vanilla extract
3-1/2 cups self-rising flour
2 tablespoons pumpkin pie spice
3/4 teaspoon salt
Oil for deep-fat frying
TOPPING:
1 cup sugar
4 teaspoons ground cinnamon

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-CRANBERRY DOUGHNUTS



Sweet Potato-Cranberry Doughnuts image

I grew up near Idaho, which is famous for spudnuts, a doughnut made from mashed potatoes. I reworked a recipe using sweet potatoes and cranberries to come up with this variation. I like to serve them for dessert. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 dozen.

Number Of Ingredients 14

1/4 cup sugar
1-1/2 teaspoons active dry yeast
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour
1 cup 2% milk
1/4 cup shortening
2 tablespoons water
2 large eggs, room temperature
1/2 cup mashed sweet potatoes
1/2 cup finely chopped dried cranberries
Oil for deep-fat frying
1 cup confectioners' sugar
2 to 3 tablespoons apple cider or juice

Steps:

  • In a large bowl, combine the sugar, yeast, cinnamon, salt and 1-1/2 cups flour. In a small saucepan, heat the milk, shortening and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add the eggs, mashed potatoes and cranberries; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; reroll scraps. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine confectioners' sugar and apple cider; dip warm doughnuts in glaze.

Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

MINI SWEET-POTATO DOUGHNUTS WITH BROWN-BUTTER GLAZE



Mini Sweet-Potato Doughnuts with Brown-Butter Glaze image

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Yield Makes 5 dozen doughnuts and holes

Number Of Ingredients 16

1 1/2 ounces (3 tablespoons) unsalted butter
1/4 cup whole milk
1 1/4 teaspoons active dry yeast
1/4 cup warm water
3 tablespoons plus 1/4 teaspoon granulated sugar
1/3 cup sweet-potato puree (from 1 small cooked sweet potato)
1 large egg
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons coarse salt
1/4 teaspoon ground cinnamon
2 1/2 cups all-purpose flour, plus more for surface and sheets
Vegetable oil (about 4 cups), for deep-frying and bowl
8 ounces (2 sticks) unsalted butter, cut into pieces
3 cups confectioners' sugar, sifted
3/4 cup whole milk

Steps:

  • Make the doughnuts: Heat butter in a medium saucepan over medium heat until dark brown and fragrant, about 10 minutes. Remove from heat, and stir in milk. Let cool slightly.
  • Combine yeast, warm water, and 1/4 teaspoon granulated sugar in a mixer bowl. Let stand until foamy, about 5 minutes.
  • Whisk sweet-potato puree, egg, yolk, vanilla, salt, cinnamon, and remaining 3 tablespoons granulated sugar in a medium bowl. Whisk in butter mixture, then add to yeast mixture in mixer bowl. Attach bowl to mixer fitted with the dough-hook attachment, and mix on low speed. Slowly add flour until incorporated. Raise speed to medium-high, and beat until dough becomes elastic, about 3 minutes. Dough will be very soft.
  • Transfer dough to an oiled bowl, and cover with plastic wrap. Let stand until double in size, about 2 hours. Punch dough, then cover and refrigerate for at least 2 hours.
  • On a generously floured surface, roll out dough to a 1/4-inch thickness. Using a 1 1/2-inch round cutter, cut out rounds. Using the wide end of a 1/2-inch round pastry tip, cut holes in center of each round. Transfer doughnuts and holes to generously floured baking sheets, and cover loosely with plastic. Let rise in a warm place for 45 minutes.
  • Line wire racks with several layers of paper towels. Heat 4 inches of oil in a large, heavy pot until it reaches 365 to 370 degrees on a deep-fry thermometer. Fry doughnuts and holes in small batches until golden brown, about 20 seconds per side. (Adjust heat as needed to maintain temperature of oil.) Using a slotted spoon or a wire-mesh skimmer, transfer doughnuts and holes to paper towels to drain. Let cool slightly.
  • Make the glaze: Heat butter in a medium saucepan until dark brown, about 10 minutes. Whisk in confectioners' sugar until a smooth paste forms, then gradually whisk in milk until thick and silky. Let stand for 10 minutes before using, whisking occasionally to keep glaze smooth.
  • Pour glaze into a large, deep bowl. With tongs, dip doughnuts and holes into glaze, turning to coat. Remove, letting excess drip off before transferring to clean wire racks set over baking sheets. Let glaze harden before serving, about 15 minutes. Serve immediately.

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Servings 24
Total Time 3 hrs 30 mins
  • 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.
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