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Spiced Sweet Potato Doughnuts

This sweet potato dessert (or decadent breakfast!) is easy to prepare. ????And no one minds eating the nutritious spuds when they're inside doughnuts! —Jan Valdez, Lombard, Illinois
  • Total Time
    Prep: 15 min. Cook: 5 min./batch
  • Makes
    1 dozen

Ingredients

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 cup mashed sweet potatoes
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3-1/2 cups self-rising flour
  • 2 tablespoons pumpkin pie spice
  • 3/4 teaspoon salt
  • Oil for deep-fat frying
  • TOPPING:
  • 1 cup sugar
  • 4 teaspoons ground cinnamon

Directions

  • In a large bowl, beat butter and sugar until blended. Beat in eggs, sweet potatoes, buttermilk and vanilla. In another bowl, whisk flour, pie spice and salt; gradually beat into creamed mixture.
  • Turn onto a well-floured surface; pat to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, mix sugar and cinnamon; dip warm doughnuts in topping mixture to coat both sides.
Nutrition Facts
1 doughnut: 383 calories, 14g fat (3g saturated fat), 55mg cholesterol, 651mg sodium, 59g carbohydrate (27g sugars, 2g fiber), 6g protein.

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