Sweet Potato Marshmallow Mini Donut

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

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.