Imagine biting into a doughnut so incredibly moist, so perfectly spiced, that it transforms your entire breakfast or dessert experience. These Sweet Potato Cake Doughnuts are not just another pastry - they're a culinary adventure that combines the rich, velvety sweetness of sweet potatoes with warm autumn spices, creating a treat that's both nostalgic and exciting. Whether you're a doughnut enthusiast or a sweet potato lover, this recipe promises to revolutionize your baking game and leave your taste buds dancing with delight!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 doughnuts
Ingredients
- 1 cup mashed sweet potatoes
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup milk
- 2 eggs
- 1/4 cup melted butter
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cavity doughnut pan with non-stick cooking spray.
- In a large mixing bowl, combine mashed sweet potatoes, sugar, brown sugar, milk, eggs, and melted butter. Whisk thoroughly until smooth and well incorporated.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in tough doughnuts.
- Transfer the batter to a piping bag or a large zip-lock bag with a corner snipped off for easy filling of the doughnut pan.
- Carefully pipe the batter into each doughnut cavity, filling about 2/3 to 3/4 full to allow room for rising.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into a doughnut comes out clean and the tops are golden brown.
- Remove from the oven and let the doughnuts cool in the pan for 5 minutes before carefully removing them onto a wire rack.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- When measuring flour, use the spoon-and-level method to avoid dense doughnuts.
- Don't overmix the batter - this can lead to tough, chewy doughnuts instead of tender ones.
- For extra moisture, use freshly roasted and mashed sweet potatoes instead of canned.
- If you don't have a doughnut pan, you can use a muffin tin for a similar effect.
- Let the doughnuts cool slightly in the pan to help them hold their shape.
- For a gourmet touch, experiment with toppings like cream cheese glaze or candied pecans.
- Store doughnuts in an airtight container and consume within 2-3 days for maximum freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
