Sweet Potato Marshmallow Mini Donut
You know—and love—the delicious sweet potato casserole that graces your Thanksgiving table. But just try to imagine it in mini donut form. With a tender sweet potato base and a sticky Marshmallow
Fluff topping, you’ll want to give thanks for these Sweet Potato–Marshmallow Mini Donuts!
INGREDIENTS
- 13⁄4 cups all purpose flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon salt
- 1 large egg
- 1⁄2 cup granulated sugar
- 3⁄4 cup sweet potato purée
- 1⁄4 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1⁄2 cup whole milk
FOR TOPPING
- 1⁄2 cup Marshmallow Fluff
How to make
- If using an electric donut maker, preheat according to manufacturer’s instructions.
- If using donut pans, preheat oven to 350°F and grease donut pans.
- In a small bowl, sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a medium bowl, whisk together egg and sugar. Then add sweet potato purée, oil, and vanilla extract, mixing until thoroughly combined.
- Gently whisk in the flour mixture, alternating with the milk, until there are no lumps. Transfer batter to a piping bag, or to a Ziploc bag with a hole cut in the tip.
- If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
- Transfer donuts to a cooling rack and cool for 5 minutes. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
- Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
- Remove donuts from appliance, transfer to a cooling rack, and let cool for 5 minutes.
- While the donuts are still warm to the touch, frost the top of each donut with a healthy smear of Marshmallow Fluff.
- These donuts are best served while still warm, so serve immediately.