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.