These fried Sweet Potato Doughnuts will take you directly to your inner child. Small, fried nuggets of spice-flavored, slightly sweet batter made with moist, sweet potatoes and covered with a sprinkle of powdered sugar are the perfect dessert anytime.
If you love sweet potatoes, you should also check out my recipes for MoistSweetPotato Muffins, SouthernSweetPotato Pie, MiniSweetPotato Pies, SweetPotato Pancakes, and No-BakeSweetPotato Cheesecake Bars.
My first memories of doughnuts began at local doughnut shops, which Louisiana is known for. Fritters made plain or with apples, doughnuts filled with delicious jams, and my favorite, the doughnut hole. You name it, I have enjoyed it.
But with this sweet potato doughnuts recipe, the sweet potato reigns supreme. Every single bite shows off the natural sweetness of the sweet potato blended with vibrant flavors of cinnamon, nutmeg, and vanilla.
Because the doughnuts are not overly sweet, they are the ideal treat when you are craving something slightly sweet and simple.
Ingredients you’ll need to make this sweet potato doughnuts recipe:
For the doughnuts, you’ll need self-rising flour, ricotta, powdered sugar, vanilla extract, cinnamon, nutmeg, sea salt, and eggs. The spices make these doughnuts Fall and Winter worthy!
How to make sweet potato doughnuts:
Bake your sweet potatoes. Preheat your oven to 400°F. Place your sweet potato on a small baking sheet(paid link). Roast in the oven for 55-60 minutes until the sweet potato is tender. Set it to the side when done and allow it to cool until it is cool enough to handle.
I baked the sweet potato to add more flavor and texture to my batter. Boiling the sweet potato adds more moisture, so only take this approach if you are short on time.
Make the dough. In a large bowl, add the sweet potato and mash using a potato masher(paid link). Add ricotta, powdered sugar, vanilla, cinnamon, nutmeg, and salt. Blend until well combined using a hand mixer(paid link). Add in your eggs one at a time, blending until the batter is smooth. Slowly fold in your self-rising flour, being careful not to overmix.
Deep fry the doughnuts. In a large pot or deep saucepan, add corn oil (you can also use canola oil) until the oil is around 3 inches high. You want the doughnuts to have room to float as they are frying. Once the oil reaches 375°F, drop batter into the oil using an ice cream scoop(paid link) or medium-sized spoon. Deep fry for 2-3 minutes, flipping each doughnut as each side browns. Remove from the oil and place on a paper towel to drain excess oil.
Cool, dust, and serve. Allow your doughnuts to cool slightly and dust with powdered sugar.
The easy Sweet Potato Doughnuts are perfect for breakfast, brunch, and as an anytime snack!
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Sweet Potato Doughnuts
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Author:Eric Jones
Total Time:1 hour 30 minutes
Yield:18 1x
Diet:Vegetarian
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Description
Fried nuggets of spice-flavored batter made with sweet potatoes, dusted with powdered sugar for the perfect sweet potato doughnuts anytime.
Ingredients
UnitsScale
1cup sweet potato, roasted and mashed
1cup fresh ricotta
1/2cup powdered sugar
1 tbsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 eggs
1cup self-rising flour
Instructions
Preheat the oven to 400°F. Place the sweet potato on a small baking sheet(paid link). Roast in the oven for 55-60 minutes until the sweet potato is tender. Set it to the side when done and allow it to cool until it is cool enough to handle.
Add the sweet potato and mash using a potato masher(paid link) in a large bowl. Add ricotta, powdered sugar, vanilla, cinnamon, nutmeg, and salt. Blend until well combined using a hand mixer(paid link). Add your eggs one at a time, blending until the batter is smooth. Fold in self-rising a little at a time. Do not overmix.
In a deep saucepan, add the oil until it’s 3 inches deep. Once the oil reaches 375°F, drop batter into the oil using an ice cream scooper or medium-sized spoon.
Deep fry for 2-3 minutes, flipping each doughnut as it browns. Your doughnut should be golden brown when done. Ensure the oil retains its temperature of 375°F in between batches.
Remove doughnuts from the oil and drain them on a paper towel. Once cooled slightly, dust with powdered sugar.
You can substitute all-purpose flour for self-rising flour by adding 1½ teaspoons baking powder and ¼ teaspoon (1 gram) salt to your all-purpose flour.
Potato doughnuts share similar ingredients to normal doughnuts, but have all or most of the flour replaced with either mashed potatoes or potato starch. Potato doughnuts tend to be a light, fluffy variety of doughnut and are usually topped with the same variety of frosting or toppings as other doughnuts.
Orange and purple sweet potato mini doughnuts have several health benefits. Sweet potatoes are rich in bioactive compounds such as carbohydrates, proteins, carotenoids, flavonoids, anthocyanins, phenolic acids, and minerals, which contribute to their nutritional value and health-promoting properties .
Pierce skin of sweet potato several times with a paring knife or skewer. Cook in the microwave on high power until tender, 5 to 9 minutes; turn the potato over halfway through cooking. Allow to cool until cool enough to handle.
The Honey Dew Coconut Jelly Stick is the most calorie and sugar-heavy donut on our list with 590 calories and 40 grams of sugar per stick. Not only that, but it has a whopping 680 milligrams of sodium, which is almost a third of the recommended daily limit.
The Bottom Line. Sweet potatoes are full of antioxidants, vitamins and fiber to support your eye, digestive and heart health. They're generally safe to eat daily, especially if you eat them with calcium to prevent calcium oxalate kidney stones. There are so many fun and tasty ways to eat sweet potatoes.
Replenish energy and strengthen tendons. Eating a sweet potato post-workout is ideal as they contain copper, which can help replenish energy levels and protect the cardiovascular, nervous and skeletal system. It also strengthens the tendons needed to lift weights.
Along with anti-inflammatory properties, sweet potatoes have plenty of gut-friendly fiber, especially if you eat the skin. They are a mixture of soluble fiber, which can lower cholesterol and balance glucose, and insoluble fiber, which helps keep your bowels healthy and regular.
The Amish are well-known for their baking skills (and all kinds of amazing baking tips). Amish doughnuts are always made from scratch with the baking basics—sugar, flour, milk, yeast and eggs. What sets them apart from other doughnut recipes is the method, which requires kneading, stirring and patience.
Mashed potatoes: Use plain mashed potatoes for this recipe. Storage: While the doughnuts are best served the day they are fried, they can be refrigerated in an airtight container for up to 3 days. Warm briefly in the microwave or low oven before serving.
Yes, yes we did. The true story is believed to be that an original recipe used for Krispy Kreme donuts included a mix of cream made from fluffed egg whites, mashed potatoes, sugar, shortening, skim milk, and flour (via The Chronicle).
Nutrient retention: Raw sweet potatoes may retain more of their nutrients compared to cooked sweet potatoes. Cooking methods like boiling or baking can cause some loss of water-soluble vitamins like vitamin C and B vitamins. Eating raw sweet potatoes can help preserve these nutrients. 2.
Sweet potatoes need to be stored out of direct sunlight and rain, and at temperatures of about 85 F for about a week to cure. After curing, place them in a dry, cool place (58 F – 60 F). If they're kept too cold, the root develops a stringy texture. If they're kept too hot, they will rot.
Sweet potatoes are a favorite of most parrots and can be fed raw or cooked. However, as with any fresh food, one or two small pieces is plenty when you consider the size of the bird. You don't want him to eat a dish full because too much of even a good thing can be a problem.
Yeast doughnuts, as the name clearly spells out, are made from dough leavened with yeast (think brioche), whereas cake doughnuts are traditionally made from a kind of cake batter that uses a chemical leavener (i.e. baking powder or baking soda).
The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes.
The classic spudnuts recipe is made with cooked and cooled mashed potatoes. “Regular” donuts are made with a similar yeast dough, minus the taters. Are spudnuts healthier than donuts? No, unfortunately, either type of donut is not healthy.
But they're not just a trend—these tender, moist, light cake doughnuts have a deep history. In the US, potato doughnuts can probably be traced back to 18th century German immigrants to Pennsylvania—the same Pennsylvania Dutch who gave us such treats as whoopie and shoofly pies.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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