sarah
Sweet Potato Donuts
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.
