Use a donut pan to transform breakfast into a super fun treat with this healthy Sweet Potato Baked Donut Recipe. The batter comes together easily in a blender and there’s very little added sugar…yet they still taste sweet and cozy!
Baked Donut Recipe
Baked donuts are like classic donuts, only they are baked, not fried. Which means that they are often much healthier! They are just as easy to make as muffins and this Sweet Potato Baked Donuts recipe is one of our favorites for fall. It has mashed roasted sweet potato and a little pumpkin pie spice, so it’ll even remind you of a nice slice of pie.
Best Donut Baking Pan
In my opinion, the best baked donut pan is from Wilton. It’s reliably nonstick and it bakes very evenly. I like this 6-cavity donut pan.
Ingredients in Baked Donuts with Sweet Potato
To make this recipe you need:
- rolled oats
- ground flaxseed
- baking powder and soda
- cinnamon and pumpkin pie spice
- vanilla extract
- maple syrup
- mashed sweet potato
How to Make Homemade Sweet Potato Baked Donuts
Here’s a look at the process involved in making this recipe.
- Add the oats and flaxseed to a blender. Process into a flour. (photo 1)
- Add the rest of the ingredients and combine. (photo 2)
- Fill donut pan about 3/4 full. (photo 3)
- Bake! Let cool briefly and then turn out onto a wire rack to cool completely.
TIP: You can use pumpkin puree or canned mashed butternut squash puree if you prefer.
Baked Donut Recipe Without Yeast
These baked donuts don’t require yeast, so the recipe is very fast to get into the oven. No rising required! Baking powder helps these baked donuts to rise, so if you have it in your pantry, you’re good to go.
Can I make these baked donuts gluten-free?
Can I make these donuts dairy-free?
Yes, just use nondairy plain unsweetened milk.
Easy Icing for Donuts
All you need to make a quick icing drizzle is a little powdered sugar, milk, and vanilla extract. If you’d rather not use powdered sugar, you could use a little vanilla Greek yogurt. Simply place into a small plastic zip top bag, cut off one corner, and drizzle over donuts.
TIP: Let donuts cool before adding the icing. Place a piece of parchment underneath to catch any drips.
Healthy Toddler Breakfasts
I definitely use shortcut breakfasts with my girls (we have cereal a few times a week), but healthy toddler breakfasts are easy to change up from day to day—and baked donuts are one that I make ahead and serve quickly. It’s so fun to make something unexpected and yummy!
Tips for Making the Best Sweet Potato Baked Donuts
- Let cool for 2-3 minutes in the pan before inverting onto a rack to cool.
- Use a paring knife around the edges of the donuts if needed.
- Coat the pan thoroughly with nonstick spray.
- Use pumpkin puree or butternut squash puree instead of the sweet potato for a different flavor, if desired.
- Use oat flour instead of starting with rolled oats if desired.
- To make gluten-free: Use certified gluten-free rolled oats.
- To make dairy-free: Use nondairy plain milk and coconut oil.
I’d love to hear your feedback if you try this recipe, so please comment below to share!Print
You can roast the sweet potato up to 3 days ahead of time and store it in the fridge until you’re ready to bake these.
- 1 cup rolled oats
- 2 tablespoons ground flaxseed
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 cup roasted sweet potato, cooled
- 1/2 cup milk (dairy or nondairy)
- 1 egg
- 2 tablespoons butter or coconut oil, melted and slightly cooled
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Preheat the oven to 400 degrees F and coat a 6-cup donut pan with nonstick spray.
- Place the rolled oats into a blender and grind into a fine flour, about 30 seconds. Add the rest of the ingredients and blend to combine, stopping to scrape down the sides of the blender as needed.
- Pour evenly into the prepared pan, filling each cup full.
- Bake for 16-18 minutes or until lightly golden brown around the edges and a cake tester inserted into the center comes out clean.
- Remove from oven, let sit for 2-3 minutes, then invert onto a wire rack to cool slightly.
- Serve topped with a drizzle of Glaze, if desired.
To roast sweet potato: Preheat the oven to 400 F. Wash and poke a sweet potato with a paring knife (to allow steam to escape). Place on a foil-lined baking sheet or pan and roast for 45-60 minutes or until soft. Remove from oven and let cool slightly. Remove from flesh and mash.
For the glaze: Stir together 2 tablespoons powdered sugar, 1 teaspoon milk, and 1/4 teaspoon vanilla until thick and smooth. Drizzle over cooled donuts while on the wire rack (place a piece of parchment underneath to catch any drips) and serve.
Let cool for 2-3 minutes in the pan before inverting onto a rack to cool.
Use a paring knife around the edges of the donuts if needed.
Coat the pan thoroughly with nonstick spray.
Use pumpkin puree or butternut squash puree instead of the sweet potato if desired.
To make gluten-free: Use certified gluten-free rolled oats.
To make dairy-free: Use nondairy plain milk and coconut oil.