Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup sweet potato puree (roasted and mashed)
3/4 cup dark brown sugar, packed
1/3 cup unsalted butter, melted
2 large eggs
1/4 cup whole milk
1 teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease two 6-cavity donut pans with non-stick spray or butter.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
Step 3: In a medium bowl, whisk together the sweet potato puree, dark brown sugar, melted butter, eggs, milk, and vanilla extract until the mixture is smooth.
Step 4: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix the batter.
Step 5: Transfer the batter into a piping bag or a large Ziploc bag with a corner cut off. Pipe the batter into the prepared donut cavities, filling each about 3/4 full.
Step 6: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the donuts spring back when touched.
Step 7: Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Glaze or dust with sugar as desired.
Notes
For the best flavor, roast fresh sweet potatoes rather than using canned puree. If the batter is too thick to pipe, add one extra tablespoon of milk.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 245 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: sweet potato donuts, brown sugar donuts, baked donuts, fall breakfast, sweet potato recipe
