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Sweet Potato Baked Donuts

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. Or use canned or jarred puree. (Recipe updated Sept 2021.)
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 6
Calories 172kcal

Ingredients

  • 1 egg
  • 1/2 cup milk
  • 2 tablespoons unsalted butter (melted and slightly cooled)
  • 1/2 cup mashed sweet potato puree
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat the oven to 400 degrees F and coat a 6-cup donut pan with nonstick spray.
  • Add the egg, milk, butter, sweet potato, and vanilla to a medium bowl. Stir well to combine.
  • Stir in the rest of the ingredients and spoon into prepared donut pan, filling each full. (You'll use a heaping ¼ cup batter in each.)
  • 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 frosting (see below in the Notes), if desired.

Notes

  • For the frosting: Stir together 1/4 cup plain Greek yogurt, 2 tablespoons milk, 2 tablespoons honey, 1/4 teaspoon vanilla extract, and a pinch of pumpkin pie spice until smooth in a wide bowl. Dunk one side of each donut in the frosting, then place onto a wire rack. Add sprinkles if desired. (Place a piece of parchment underneath to catch any drips.)
  • Store for up to 3 days in an airtight container at room temperature.
  • You can use mashed Roasted Sweet Potato, or canned or jarred puree.
  • Let cool for 2-3 minutes in the pan and run a small knife around the edges to loosen before inverting onto a rack to cool.
  • 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.
  • Gluten-free: Use a 1:1 style gluten-free flour blend in place of the whole wheat flour.
  • Dairy-free: Use nondairy plain milk and coconut oil in place of the butter.
  • Egg-free: Omit the egg. Add 1/4 cup additional milk and use 1/2 teaspoon baking soda.

Nutrition

Calories: 172kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 242mg | Potassium: 163mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1764IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg