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Sweet Potato-Cranberry Doughnuts

I grew up near Idaho where they're famous for "spudnuts," a donut made from mashed potatoes. I reworked a recipe to make it a real stand-out by using sweet potatoes flecked with cranberries. They make a tasty dessert, too! —Joni Hilton, Rocklin, California

24 ServingsPrep: 25 min. + rising Cook: 5 min./batch

Ingredients

1/4 cup sugar
1-1/2 teaspoons active dry yeast
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour
1 cup 2% milk
1/4 cup shortening
2 tablespoons water
2 eggs
1/2 cup mashed sweet potatoes
1/2 cup finely chopped dried cranberries
Oil for deep-fat frying
1 cup confectioners' sugar
2 to 3 tablespoons apple cider or juice

Directions

In a large bowl, combine the sugar, yeast, cinnamon, salt and 1-1/2
cups flour. In a small saucepan, heat the milk, shortening and water
to 120°-130°; add to dry ingredients. Beat on medium speed
for 2 minutes. Add the eggs, mashed potatoes and cranberries; beat 2
minutes longer. Stir in enough remaining flour to form a firm dough.
Do not knead. Place in a greased bowl, turning once to grease the

2 of 2

Sweet Potato-Cranberry Doughnuts (continued)

Directions (continued)

top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll out to
1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter;
reroll scraps. Place 1-in. apart on greased baking sheets. Cover and
let rise until doubled, about 30 minutes.
In an electric skillet or deep fryer, heat oil to 375°. Fry
doughnuts, a few at a time, until golden brown on both sides. Drain
on paper towels. Combine confectioners' sugar and apple cider; dip
warm doughnuts in glaze. Yield: 2 dozen.

Nutrition Facts: 1 glazed doughnut equals 191 calories, 8 g fat (1 g saturated fat), 18 mg cholesterol, 63 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.