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Sweet Potato-Cranberry Doughnuts

 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


  • 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


  • 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

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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.
Nutritional 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.