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.

These are quick and easy to make. They are great with coffee or for breakfast. Try rolling them in cinnamon and sugar or eating them plain.

Yields: Makes About 24 Donut Holes

Ingredients

• ¾ cup of self-rising flour
• ½ cup of self-rising cornmeal mix
• ¼ cup of sugar
• ½ teaspoon of ground cinnamon
• ¼ teaspoon of freshly grated nutmeg
• 1 egg
• ½ cup of buttermilk
• Oil for frying

Method of Preparation

• Heat oil in a deep fryer or a skillet to 375º F.
• Combine the flour, cornmeal, sugar, nutmeg, and cinnamon in a mixing bowl.
• Beat the egg with the buttermilk in the separate.
• Slowly add the egg mixture to the dry ingredients. Stir with a fork or whisk, but not completely. It should still be slightly lumpy. Do not over mix.
• Drop spoonfuls of batter into the oil and fry until they are golden brown.
• Place the donuts on a paper-towel-lined plate to drain the excess oil.

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