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

1. If using an electric donut maker, preheat according to manufacturer’s instructions.
2. If using donut pans, preheat oven to 350°F and grease donut pans.
3. In a small bowl, sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
4. In a medium bowl, whisk together egg and sugar. Then add sweet potato purée, oil, and vanilla extract, mixing until thoroughly combined.
5. 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.
6. 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.
7. 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.
8. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
9. Remove donuts from appliance, transfer to a cooling rack, and let cool for 5 minutes.
10. While the donuts are still warm to the touch, frost the top of each donut with a healthy smear of Marshmallow Fluff.
11. These donuts are best served while still warm, so serve immediately.

These vegetable donuts are a (slightly) healthy twist on traditional dough-based donuts. They also have pecans to give it almost a holiday flavor.

Yields: Makes 10 to 12 Donuts.

Ingredients

• ½ cup of oat flour
• ½ cup of sweet rice flour
• ¼ cup of pecan meal (finely ground)
• 2 tablespoons of sugar
• 1 teaspoons of sugar
• 1 teaspoon of baking powder
• 1 ½ teaspoons of cinnamon
• ½ teaspoon of salt
• ¼ teaspoon of ground nutmeg
• 1/8 teaspoon of ground ginger
• 2 large eggs
• ¼ cup of milk (plus 2 tablespoons)
• 1/3 cup of sweet potato puree
• ¼ cup of maple syrup
• 2 tablespoons of unsweetened applesauce
• 2 tablespoons of oil
• 1 ½ teaspoons of vanilla extract

For the Topping

• ½ cup of maple syrup
• 3 tablespoons of unsalted butter, melted
• ¼ cup of brown sugar, loosely packed
• ½ teaspoon of cinnamon
• 1 cup of roasted pecans, coarsely ground

Method of Preparation

• Preheat the oven to 350º F. Spay a donut pan with nonstick cooking spray.
• Whisk the flours, pecan meal, baking powder, sugar, cinnamon, nutmeg, salt, and ginger together in a large bowl.
• Using another bowl, combine the eggs, sweet potato, maple syrup, eggs, applesauce, oil, and vanilla extract.
• Add the wet ingredients to the dry ingredients. Mix only until they are just combined. Avoid over-mixing.
• Fill the donut pan with the batter. Do not fill each mold completely.
• Bake for 18 to 22 minutes. The dough should be lightly browned on the edges.
• Let the donuts cool in the pan for 5 minutes before removing. Allow them to cool completely before adding the topping.
• For the topping, stir the syrup and butter in a bowl.
• In another bowl, stir the sugar, pecans, and cinnamon.
• Brush syrup topping over the top of the cooled donuts, and sprinkle the pecan mixture over the top.
• Drizzle the donut with the remaining syrup before serving to help the pecans stick. Allow the donuts to set for 15 minutes before serving.

This is an older recipe that actually uses mashed potatoes to make these traditional German donuts. It is topped with a vanilla cream glaze that makes it just the right amount of sweet.

Yields: Makes About 12 Donuts.

Ingredients

• 1 ½ cup of scaled milk
• 2 cakes of yeast
• ½ cup of sugar
• 1/3 cup of butter
• 2 eggs, beaten
• 1 teaspoon of salt
• 4 ½ to 5 cups of flour
• 1 cup of mashed potatoes

For the Glaze

• 1 pound of powdered sugar
• 1 tablespoon of cornstarch
• 1 tablespoon of sweet cream
• 1 teaspoon of vanilla
• 2 tablespoons of butter

Method of Preparation

• Dissolve the yeast in warm water and set aside.
• Add the melted butter to the mashed potatoes in a saucepan over medium-low heat. Stir.
• Add the butter, eggs, sugar, and milk.
• Add the yeast when the mixture is lukewarm. Stir.
• Stir in the salt and flour. Move to a mixing bowl and cover.
• Allow the dough to raise until it has doubled in size. Punch down once.
• Roll the dough out onto a well-floured service. Roll until it is ½-inch thick.
• Cut out with donut cutters and cover. Allow the dough to rise, doubling in size.
• Heat oil to 350º F in a heavy-bottomed pan.
• Fry the donuts in batches for 2 or 3 minutes on each side.
• Set them on a paper-towel lined plate to drain the excess oil off the donuts.
• To prepare the glaze, mix all of the glaze ingredients together in a shallow bowl.
• Mix with water to thin the glaze, if needed.
• Glaze the fried donuts while they are warm.

Hello friends, welcome to Donuts Recipes. Today we are going to make Old Fashioned Potato Donuts.

As a child, my husband loved going to his Aunt Kathy’s in hopes that she would be making his favorite old-fashioned potato donuts.

These are light and flavorful. They are best served fresh and warm and enjoyed with a cup of hot coffee, tea, or cocoa.

You can leave them plain, dust them with powdered sugar, white sugar and cinnamon, or drizzle them with a glaze.

Recipe Summary for Old Fashioned Potato Donuts

• preparation time: 20 minutes
• cook: 1 hr
• additional: 1 hr
• total: 2 hrs 20 minutes
• Servings: 20

Ingredients for Old Fashioned Potato Donuts

• 2 quarts vegetable oil for frying
• 1 cup white sugar
• 4 tablespoons shortening
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup instant mashed potatoes
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon

Directions for Old Fashioned Potato Donuts

1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well.
3. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with.
4. Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts.
5. Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts.
6. Transfer donuts to a wire rack to cool.

Nutrition’s information in Old Fashioned Potato Donuts

• Servings Per Recipe: 20
• Calories: 1059.9
• % Daily Value *
• protein: 3.8g 8 %
• carbohydrates: 31.9g 10 %
• dietary fiber: 0.9g 4 %
• sugars: 10.9g
• fat: 103.6g 159 %
• saturated fat: 16.7g 83 %
• cholesterol: 19.8mg 7 %
• vitamin a iu: 49.5IU 1 %
• niacin equivalents: 2.4mg 19 %
• vitamin c: 0.7mg 1 %
• folate: 49.6mcg 12 %
• calcium: 77.9mg 8 %
• iron: 1.4mg 8 %
• magnesium: 9.8mg 4 %
• potassium: 84.2mg 2 %
• sodium: 258mg 10 %
• thiamin: 0.2mg 21 %
• calories from fat: 932.7

Hello friends, welcome to Donuts Recipes. Today we are going to make Sweet Potato Donuts.

I was looking for a “healthy” donut recipe that used the deep-frying method, not the oven-baked method, since I just got a deep fryer.

I couldn’t find what I was looking for, so combined the Plain Cake Doughnut recipe, with another healthier recipe, then added a few extra touches with a friend one rainy day, and came up with this.

Recipe Summary for Sweet Potato Donuts

• preparation time: 30 minutes
• cook: 10 minutes
• total: 40 minutes
• Servings: 12

Ingredients for Sweet Potato Donuts

• 1 quart oil for frying, or as needed
• 2 cups all-purpose flour
• 3 tablespoons all-purpose flour
• ½ cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 dash ground nutmeg
• 2 tablespoons unsalted butter, melted
• ¼ cup mashed sweet potatoes
• ¼ cup milk
• ¼ cup applesauce
• 1 large egg
• 1 teaspoon vanilla extract

Directions for Sweet Potato Donuts

1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. Combine 2 cups plus 3 tablespoons flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir in melted butter until crumbly.
3. Combine sweet potatoes, milk, applesauce, egg, and vanilla extract in a medium bowl. Mix well.
4. Pour wet ingredients into dry ingredients and combine, kneading well.
5. Turn out onto a well floured surface and roll to 1/4-inch thickness. Cut with a donut cutter.
6. Slowly lower the doughnuts into the hot oil. Fry in batches, turning once, until golden, about 2 minutes.

Nutrition’s information in Sweet Potato Donuts

• Servings Per Recipe: 12
• Calories: 218
• % Daily Value *
• protein: 3.2g 6 %
• carbohydrates: 28.9g 9 %
• dietary fiber: 0.8g 3 %
• sugars: 10.1g
• fat: 10g 15 %
• saturated fat: 2.4g 12 %
• cholesterol: 21mg 7 %
• vitamin a iu: 552.9IU 11 %
• niacin equivalents: 2.1mg 16 %
• vitamin c: 0.4mg 1 %
• folate: 44.8mcg 11 %
• calcium: 89.9mg 9 %
• iron: 1.4mg 8 %
• magnesium: 8.9mg 3 %
• potassium: 66.7mg 2 %
• sodium: 331mg 13 %
• thiamin: 0.2mg 19 %
• calories from fat: 90.3