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Sweet Potato adds a tender crumb and subtle sweetness to these yeasted doughnuts, giving you a soft, pillowy finish. You get a richer texture than plain doughnuts and a flexible recipe you can serve warm or at room temperature.
Many home bakers look for a doughnut that uses pantry staples and a cooked vegetable for moisture. If you like fall flavors or want a slightly richer breakfast treat, this recipe solves the need for a make-at-home yeasted doughnut with a reliable rise and easy glaze. You can also compare this to other sweet potato baked goods like sweet potato muffins with cinnamon sugar topping for more ways to use sweet potato puree.
Why Make This Recipe
This doughnut recipe is straightforward and uses basic ingredients: yeast, flour, milk, butter, and sweet potato puree. The sweet potato replaces some of the fat and liquid, which keeps the crumb tender and slightly denser than a cake doughnut.
Preparation time is reasonable: about 1.5 to 2 hours including two rises. Most of that is passive time, so it fits a relaxed morning or weekend baking session. The process is forgiving for cooks who are new to yeasted doughnuts.
The dough is versatile for special occasions or casual breakfasts. You can shape classic rings or make doughnut holes for parties. Fried doughnuts finish quickly, and a simple glaze or dusting of cinnamon sugar completes them.
How to Make Sweet Potato Doughnuts
This recipe uses both instant yeast and baking powder for an easy rise and light crumb. The approach balances moisture from the sweet potato puree with enough flour to yield dough that can be rolled and cut without sticking. A short knead develops gluten so the dough holds air during its rise, while the frying step cooks them quickly to a golden exterior and soft interior.
Ingredients
- 1 Tbsp instant yeast
- 1 egg plus 1 yolk
- 1/3 cup brown sugar
- 2 1/4 tsp baking powder
- 1 1/2 tsp salt
- 3/4 tsp ground nutmeg
- 1 cup milk, lukewarm
- sweet potato puree (from about one medium sweet potato)
- 6 tbsp butter, melted
- 1 tsp vanilla
- 5 1/2 cups flour
Directions
- Combine all ingredients except flour.
- Whisk until smooth.
- Add flour.
- Knead for 10 minutes.
- Place dough in a greased, covered bowl and allow to rise for about an hour.
- Roll out dough to 1/2 inch thick.
- Cut out doughnuts.
- Place cut doughnuts and doughnut holes on a greased plate.
- Cover and allow to rise in a semi-warm place until doubled in size (about 30 minutes).
- Heat oil to medium heat (about 350 degrees).
- Fry each doughnut for a minute or two on each side until cooked.
- Place on a plate with paper towels to drain.
- Dip in glaze.
- Allow to cool on a cooling rack.
- Serve warm or at room temperature.
- Add a simple glaze, powdered sugar, or cinnamon sugar.
- Serve with coffee or milk.
How to Serve Sweet Potato Doughnuts
Serve these doughnuts warm for the best texture. A simple sugar glaze—powdered sugar whisked with a bit of milk and vanilla—clings nicely to the warm surface. For a seasonal touch, dust with cinnamon sugar or sprinkle chopped toasted pecans over the glaze.
Pair with coffee, hot chocolate, or a spiced latte for breakfast. Doughnut holes make a great finger-food snack on a brunch table. For a brunch board, arrange with sliced fruit and preserves to balance the richness.
How to Store Sweet Potato Doughnuts
At room temperature: Store in an airtight container for up to 2 days. Keep a paper towel in the container to absorb excess moisture and prevent sogginess.
In the refrigerator: Place in an airtight container and refrigerate for up to 5 days. Refrigeration can slightly dry the exterior; reheat briefly in a low oven or microwave for best texture.
Freezer: Freeze cooled doughnuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and refresh in a 300°F oven for 5–8 minutes.
To prevent drying, avoid stacking glazed doughnuts while the glaze is wet, and store plain or dusted doughnuts separately from heavily glazed ones.
Tips to Make Sweet Potato Doughnuts
Start the dough with lukewarm milk so yeast activates without being damaged by heat.
Measure flour by weight if possible for consistent dough hydration.
Knead until the dough is smooth and elastic; under-kneading gives a crumbly texture.
Keep the work surface lightly floured when rolling to avoid sticking without adding too much extra flour.
Use a thermometer for oil: 350°F gives a golden exterior without overcooking the center.
Drain fried doughnuts briefly on paper towels, then transfer to a rack before glazing to avoid pooling.
Glaze while doughnuts are still slightly warm so it sets with a thin shell.
If doughnuts take longer to rise in cool kitchens, use a warmed oven (turned off) as a proofing spot.
Common Mistakes to Avoid
Overheating the milk or direct contact with hot liquid can kill the yeast and prevent a proper rise; always test the milk temperature by touch or use a thermometer.
Frying at the wrong temperature is common: too hot browns the outside while leaving the center raw; too cool makes greasy doughnuts. Use a thermometer and keep the oil at about 350°F.
Variations
If you prefer baked doughnuts, shape the dough and bake in a doughnut pan at 350°F until lightly golden, then brush with glaze. You can also fold spices like cinnamon and cardamom into the dough or swap nutmeg for pumpkin pie spice for a seasonal twist.
FAQs
What kind of sweet potato is best for the puree?
Dry-fleshed varieties like Beauregard or Jewel work well; roast or boil until tender and mash smooth.
Can I use active dry yeast instead of instant yeast?
Yes; proof active dry yeast in a portion of the lukewarm milk first and then add it to the wet ingredients.
How do I know when the oil is the correct temperature?
Use a candy or frying thermometer to hold the oil around 350°F; a small piece of dough should sizzle and rise steadily.
Can I make the dough ahead of time?
You can refrigerate the dough after the first knead for up to 24 hours; bring back to room temperature and finish rising before shaping.
Are these doughnuts suitable for parties?
Yes—make doughnut holes for easy serving and keep a warm oven to refresh them before serving.
What glaze works best with sweet potato doughnuts?
A simple powdered sugar glaze with a touch of vanilla complements the sweet potato flavor; maple glaze adds depth.
Conclusion
These sweet, tender doughnuts are a practical way to use cooked sweet potato puree and make a memorable breakfast or brunch item. For an alternate approach and visual reference, try the original Pinch of Yum sweet potato doughnuts recipe which inspired this variation.
Sweet Potato Doughnuts
These sweet potato doughnuts offer a tender crumb and subtle sweetness, perfect for breakfast or brunch. They are easy to make with pantry staples and can be served warm or at room temperature.
Ingredients
Method
Preparation
- Combine all ingredients except flour in a large bowl.
- Whisk the mixture until smooth.
- Add flour gradually and knead for 10 minutes until the dough is smooth and elastic.
- Place the dough in a greased, covered bowl and allow it to rise in a warm place for about an hour, or until doubled in size.
Shaping and Frying
- Roll the risen dough out to 1/2 inch thick.
- Cut out doughnuts using a doughnut cutter or two round cutters.
- Place cut doughnuts and doughnut holes on a greased plate and cover them to rise in a semi-warm place for about 30 minutes.
- Heat oil to medium heat (about 350 degrees).
- Fry each doughnut for a minute or two on each side until they are golden brown.
- Transfer to a plate lined with paper towels to drain excess oil.
Glazing and Serving
- Dip warm doughnuts into the glaze or dust with cinnamon sugar.
- Allow to cool on a cooling rack.
- Serve warm or at room temperature.
Notes
Store doughnuts in an airtight container for up to 2 days. Optionally, refrigerate for up to 5 days or freeze them for up to 2 months. Reheat before serving for the best texture.