• Serena Di Sabatino Di Diodoro

Sweet potato donuts with Cinnamon Churros

Happy Thanksgiving!!

In Italy we don't celebrate this holiday but I can't miss a chance like this to make and EAT delicious food with a theme 😂

So here we go: Sweet potato baked donuts 😍😍

It might sound weird for someone but using sweet potatoes in baking is a super smart and yummy idea: it adds moisture, natural sweetness and colour. I love it.

I topped these donuts with a super easy greek yogurt frosting and Cinnamon Churros, which adds a bit of spiciness and crunch!!

If you want to know more you can check out the recipe in the section below the picture 💁‍♀️


INGREDIENTS:


--- SWEET POTATO DONUTS ---

  • 110g whole wheat flour

  • 1 large egg

  • 120g milk

  • 28g (2 Tablespoons) melted butter

  • 145g sweet potato puree*

  • 1/2 teaspoon vanilla extract (optional)

  • 53g brown sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ginger

  • pinch of nutmeg


--- GREEK YOGURT FROSTING ---

  • 70g plain greek yogurt

  • 1 Tablespoon milk

  • 1 Tablespoon honey

  • 1/4 teaspoon vanilla extract (optional)

  • Cinnamon Churros


DIRECTIONS:

  1. Preheat oven to 350°F (180°C) and grease your donut pan with oil or cooking spray.

  2. In a bowl mix together flour, baking soda, baking powder, spices and salt and leave it aside.

  3. In a bigger bowl pour sweet potato puree, sugar, melted butter, egg, milk and vanilla extract and mix with either an electric mixer or an hand whisk until creamy.

  4. Fold in the dry ingredients and mix with a rubber spatula until just combined. The batter will be thick (see picture below).

  5. Pour the batter into the pan with a teaspoon filling up to 3/4 otherwise the donut holes are going to close during the baking process.

  6. Bake for about 10-11 minutes or until the surface bounces back if you touch it with your finger.

  7. Let them cool in the pan for about 10 minutes then transfer to a cooling rack.

  8. Make the greek yogurt frosting: In a small bowl combine together greek yogurt, honey and vanilla (if using).

  9. Dunk one side of each donut in the frosting, then place onto a wire rack. Top with crumbled Cinnamon Churros.

  10. Enjoy :)



RECIPE NOTES:

  • To make sweet potato puree I just roasted in the oven 1 medium sweet potato with the skin on, then I peeled it and smashed it with a fork to make a puree. You can also use a blender if you don't want any lump in your donut batter.

  • Store the donuts in the fridge for a few days.

  • The donut pan I'm using here is this one.

  • I've adapted this recipe from here.


RECIPE CARD:


If you make it let me know! :)

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