This time of year we're always looking for new ways to use purple sweet potatoes. If you haven't tried them, highly recommend. We also really like donuts (and doughnuts).
We adapted a recipe spotted on Yes to Yolks and combined the two.
As if using potatoes in a donut didn’t make them sound like a healthier choice already, they’re also baked, not fried. But the icing on these cakey donuts is their sweet potato superfood status (all those antioxidants!). They’re almost good for you.
Step 1: Preheat oven to 350 degrees, and lightly butter a donut pan. If you don’t have a donut pan, you should totally get one (if you are into baking). Imagine the donut-making possibilities. I mean, you guys, we’re using potatoes here.
Step 2: Ok, it’s time to make some delish spudnuts. In a medium bowl, combine the flour, baking soda, cinnamon, and salt.
Step 3: In a separate bowl, mix mashed sweet potatoes, wet ingredients, sugars, and the vanilla bean seeds using a mixer until smooth. Add flour mixture, and blend well.
Step 4: Spoon batter into donut pan, smoothing the tops of each donut.
Step 5: Bake around 15 minutes or until a toothpick comes out clean. Place on a rack to cool.
Step 6: Somehow these taste even better the next day (if you’re going to eat them plain and they’re stored overnight in an airtight container). If you like things sweeter and fancy (sprinkles ARE the new glitter, am I right?), mix up an easy butter/powdered sugar glaze, lather it on, and give these babies a bath in rainbow sprinkles!
This recipe makes about 15 donuts.