Tuesday, December 10, 2013

sweet potato donuts

A friend pinned this recipe for pumpkin donuts on Pinterest the other day; we messed with the recipe a bit to make a smaller batch of sweet potato donuts for breakfast one morning during crazy snow weather. So good. I'm glad I didn't make a larger batch because we would have eaten all those, too.

Martha was right; I'm no expert. But we've made these twice now and they've been awesome both times, so that's cool, right? Here's the modified recipe we used to make these. Let me know if you try them!

Six Small Sweet Potato Donuts

Heat oven to 350 degrees f. Set your silicone donut/savarin pan to the side, or grease your donut pan.

In mixer bowl, mix together 2Tbsp + 2tsp vegetable oil (1/6 cup) with one large egg and 1/2 cup white sugar.

Add 1/2 cup pureed sweet potato, 1tsp cinnamon and 1/2 tsp nutmeg. Next up: 1/2 tsp salt, 1/2 tsp aluminum-free baking powder, and a scant 2/3 cup  all-purpose flour. Blend till well-combined.

Distribute evenly between the six wells in your pan and bake for about 20 minutes, or until a toothpick comes out clean. Remove from oven, then let pan rest a few minutes before loosening edges and gently prying loose (while pan is upside down). 

While still warm, gently shake or cover each with cinnamon sugar. Best eaten right away, while still fresh from the oven.

Thanks for eating reading!

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