Turn a sweet potato puree into deliciously soft and flavorful sweet potato doughnuts.
I didn’t grow up with potatoes, they were something completely new when I first discovered them. I’m not gonna lie, that happened fairly late in life and it only occurred because I used them for my son’s vegetable puree when he was a tiny baby. I was never impressed by their taste, but I did love their texture and colour. And I’ve been quite eager to try them in desserts.
These sweet potato donuts aren’t just any dessert though. We loved them so so much that these donuts became something my little family asks for often. They are moist and so so fluffy and have this beautiful colour and incredible aroma. I cannot wait to give this recipe a try with pumpkin or perhaps some carrot puree. I feel like experimenting, having fun! The recipe below is adapted after the lovely Stella Parks from Brave Tart – such a great blog and I’m sure a recently published great recipe book. 
Love doughnuts? Check out these other recipes: Brioche doughnuts and colorful glazed doughnuts.
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Sweet Potato Doughnuts
- Total Time: 30 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Soft, subtly sweet doughnuts made with a luscious sweet potato puree. A perfect autumnal treat.
Ingredients
- 2 lbs (680 g) bread flour
- 1/2 tbsp baking powder
- 1/2 tbsp instant yeast
- 2 oz (60 g) brown sugar
- 1 pinch ground nutmeg
- 1/2 tbsp salt
- 5 oz (150 g) sweet potato puree
- 1 tsp vanilla extract
- 2 eggs
- 1 cup (250 ml) whole milk
- 3 oz (90 g) butter
Instructions
- Combine all ingredients in the bowl of your mixer.
- Mix with the dough hook for 4 minutes at the lowest speed, then 6 more minutes at the second speed.
- The dough should look smooth and elastic.
- Gather the dough into a ball, cover the bowl with plastic wrap, and allow to rest and rise for 40–50 minutes, or until doubled in volume.
- Transfer the dough to a floured working surface and roll it into a sheet approximately 1 cm thick.
- Cut out donuts using a large round cutter and a small cutter for the hole.
- Heat a few cups of oil in a saucepan.
- Fry a few donuts in the hot oil for 1–2 minutes per side.
- Remove donuts and place them on paper towels. While still hot, roll them in powdered sugar.
- Arrange donuts on a platter to serve.
Notes
- For a richer flavor, use roasted sweet potatoes instead of boiled for the puree.
- If your dough seems too sticky, add 1-2 tablespoons of flour, one tablespoon at a time.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned puree for the Sweet Potato Doughnuts?
Yes, you can use fresh sweet potatoes. Just cook and mash them until smooth to create a puree before incorporating it into the doughnut batter.
What should I do if my sweet potato puree is too watery?
If your sweet potato puree is too watery, try draining some excess moisture using a fine sieve or strainer, or you can cook it down on the stove until it thickens.
Is it necessary to let the doughnut batter rest before frying?
Resting the doughnut batter for about 30 minutes can help improve the texture, giving you a fluffier doughnut after frying.
