More

    Sweet Potato Doughnuts

    Sweet potato doughnuts on a plate.

    One of my favorite memories of growing up was Saturday Doughnuts. My dad (who is a doctor, ironically) always treated us to doughnuts on Saturdays. He would run and get them from the local bakery on Saturday morning, and by the time my sisters and I made our way upstairs for breakfast (around noon or so), our doughnuts would be waiting for us on the counter.

    Not just any doughnuts, mind you. This tradition was so systematized that my dad would come to our rooms on Friday nights and take our “doughnut orders” for the following morning. We could choose between glazed, chocolate raised, cake, bismarck (blueberry or raspberry), apple fritter, and just about anything else that we might want from the bakery. I think I even ordered a bagel once. Emphasis on the once.

    I have distinct memories of learning how to perfectly warm a chocolate raised donut in the microwave, so that the chocolate was just starting to run down the sides a little, and the dough was fluffy and soft and wonderful.

    I also have memories of tears shed over stolen donuts. I still hold the belief that the early bird should get the worm, even if it was your sister’s bismarck.

    Sweet potato doughnuts on a plate on top of a green napkin.

    Making doughnuts seems a bit intimidating, although I have made my own mini donuts before using this cute little Mini Donut Pan (affiliate link).

    But I was bound and determined on this day to make my own real donuts. And when I saw this recipe for sweet potato doughnuts… well, let’s just say I’ve had it bookmarked for several months.

    Making my own doughnuts (the real fried kind) was a bit more work than I was anticipating. There are essentially three phases to the process, and I am more of a one-phase kind of a girl. But I stuck with it and we ended up with a big mess in the kitchen and these beautiful, delicious doughnuts.

    Nevermind that they weren’t done in time for breakfast, or lunch. A freshly fried, warm glazed doughtnut makes a perfect late-afternoon snack.

    Or go for two and call it dinner. Not that we did that…

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Sweet Potato Doughnuts

    Sweet Potato Doughnuts


    Description

    These sweet potato doughnuts are made completely from scratch – it’s the perfect way to sneak some sweet potatoes into your favorite sweet breakfast!


    Ingredients


    Units


    Scale

    • 1 Tbsp instant yeast
    • 1 egg + 1 yolk
    • 1/3 cup brown sugar
    • 2 1/4 tsp baking powder
    • 1 1/2 tsp salt
    • 3/4 tsp ground nutmeg
    • 1 cup milk, lukewarm
    • sweet potato puree (from about one medium sweet potato)
    • 6 tbs. butter, melted
    • 1 tsp. vanilla
    • 5 1/2 cups flour


    Instructions

    1. Combine all ingredients except flour. Whisk until smooth.
    2. Add flour and knead for 10 minutes.
    3. Place in a greased, covered bowl and allow to rise for about an hour.
    4. Roll out dough to 1/2 inch thick and cut out doughnuts.
    5. Place cut doughnuts and doughnut holes on a greased plate. Cover and allow to rise in a semi-warm place until doubled in size (about 30 minutes).
    6. Heat oil to medium heat (about 350 degrees). Fry each doughnut a minute or two on each side until cooked. Place on a plate with paper towels to drain.
    7. Dip in glaze and allow to cool on a cooling rack.

    Notes

    For the glaze, I used 3/4 cup cream, 2 tbs. butter, and about 1 1/2 cups sugar melted together.

    • Prep Time: 2 hours
    • Cook Time: 20 mins
    • Category: Dessert
    • Cuisine: American

    Keywords: sweet potato doughnuts, homemade doughnuts, sweet potato puree doughnuts




    Recipe Card powered by Tasty Recipes logo

    Dad, thanks for all the Saturday Doughnuts growing up! I plan on keeping that delicious tradition alive… forever.

    Related Posts

    Brussels Sprouts with Gochujang Butter

    Shredded roasty brussels sprouts flecked with toasted walnuts and bites of plumped dried cranberries, and blanketed with a luscious sheen of gochujang garlic butter sauce.

    Incredible Arancini

    This is the best arancini! Creamy risotto packed with melty mozzarella cheese, and fried to golden stuffed perfection.

    Bang Bang Salmon with Avocado Cucumber Salsa

    Bang Bang Salmon! Creamy, sweet, savory, and punchy. Served with some steamy rice and an avocado cucumber salsa. Weeknight perfection!

    Scallion Pancake with Eggs

    A frozen scallion pancake, loaded with eggs, spinach, avocado and chili crisp! A five minute meal perfect for breakfast, lunch, or dinner!

    Homemade Alfredo Sauce

    Creamy, silky, homemade Alfredo sauce! Perfectly smooth, wonderfully garlicky, and paired with twirly pasta.

    Sticky Gochujang Tofu with Herbs and Peanuts

    Crispy golden tofu bathed in a 5-ingredient peanut gochujang sauce that is spicy, sweet, tangy, and so delicious.

    Garlic and Black Pepper Beef Skewers

    These beef skewers are bringing all the flavor! Thinly sliced strips of steak browned and caramelized to juicy, sweet perfection.

    Chicken with Coconut Kale

    Golden, juicy, thinly sliced pan-fried chicken swims in a creamy coconut-kale gravy-like situation with slips of shallot and a bit of heat. Super easy, minimal ingredients!