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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.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 doughnuts
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Doughnut Ingredients
  • 1 Tbsp instant yeast
  • 1 large 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 Use lukewarm milk to activate the yeast.
  • 1 cup sweet potato puree (from about one medium sweet potato)
  • 6 Tbsp butter, melted
  • 1 tsp vanilla
  • 5 1/2 cups flour Measure by weight for best results.
Glaze Options
  • 1 cup powdered sugar For a simple glaze.
  • 1-2 Tbsp milk Add to powdered sugar for glaze.
  • 1 tsp vanilla Add to glaze for flavor.
  • to taste cinnamon sugar For dusting.

Method
 

Preparation
  1. Combine all ingredients except flour in a large bowl.
  2. Whisk the mixture until smooth.
  3. Add flour gradually and knead for 10 minutes until the dough is smooth and elastic.
  4. 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
  1. Roll the risen dough out to 1/2 inch thick.
  2. Cut out doughnuts using a doughnut cutter or two round cutters.
  3. Place cut doughnuts and doughnut holes on a greased plate and cover them to rise in a semi-warm place for about 30 minutes.
  4. Heat oil to medium heat (about 350 degrees).
  5. Fry each doughnut for a minute or two on each side until they are golden brown.
  6. Transfer to a plate lined with paper towels to drain excess oil.
Glazing and Serving
  1. Dip warm doughnuts into the glaze or dust with cinnamon sugar.
  2. Allow to cool on a cooling rack.
  3. 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.