Step 1: Preheat your oven to 350°F (175°C) and generously grease two 6-cavity donut pans with non-stick spray or butter.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 3: In a large bowl, whisk the granulated sugar, brown sugar, melted butter, eggs, sweet potato puree, milk, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
Step 5: Transfer the batter to a piping bag or a zip-top bag with the corner cut off. Pipe the batter into the prepared donut pans, filling each cavity about 3/4 full.
Step 6: Bake for 12-15 minutes, or until the donuts spring back when lightly touched and a toothpick comes out clean.
Step 7: Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Prepare the glaze by whisking the powdered sugar, maple syrup, and cream together in a small bowl until smooth and thick but dippable.
Step 9: Dip the top of each cooled donut into the maple glaze. Place back on the wire rack and allow the glaze to set for 15 minutes before serving.