Description
Deliciously soft and fluffy Sweet Potato Maple Doughnuts combine the natural sweetness of mashed sweet potatoes with warm spices and a luscious maple glaze. These homemade fried doughnuts provide a perfect balance of comforting flavors, making them an ideal treat for breakfast, brunch, or dessert.
Ingredients
Scale
Sweet Potato Mixture
- 1 cup sweet potatoes, cooked and mashed (about 1 medium sweet potato)
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For Frying and Glazing
- Oil for frying (vegetable or canola), heated to 350°F (175°C)
- 1/4 cup powdered sugar (for dusting and glaze)
- Additional maple syrup for glaze
Instructions
- Prepare the Sweet Potatoes: Peel and chop the sweet potato into cubes. Boil or steam until tender, then mash well and allow to cool completely.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the cooled mashed sweet potatoes with maple syrup, eggs, and vanilla extract. Stir until the mixture is smooth and homogenous.
- Create the Dough: Gradually add the wet sweet potato mixture to the dry ingredients. Stir gently until just combined to avoid over-mixing.
- Shape the Doughnuts: Lightly flour a clean work surface. Turn out the dough and pat it down to approximately 1/2 inch thick. Using a doughnut cutter or round cutters, cut out doughnut shapes from the dough.
- Heat Oil and Fry: Heat vegetable or canola oil in a deep pot to 350°F (175°C). Carefully place doughnuts in hot oil and fry for 2-3 minutes on each side or until they turn golden brown and puffed.
- Prepare Maple Glaze: Warm additional maple syrup slightly and whisk in powdered sugar gradually until desired glaze consistency is achieved.
- Glaze and Serve: Dip the warm fried doughnuts into the maple glaze, allowing excess to drip off. Place on a wire rack and let the glaze set before serving.
Notes
- Ensure sweet potatoes are fully cooled before combining with dry ingredients to prevent unwanted texture changes.
- Maintain oil temperature carefully for even frying and to avoid greasy doughnuts.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days; reheat gently before serving.
- You can substitute all-purpose flour with gluten-free flour if desired, but texture may vary.
- For a vegan version, replace eggs with flax eggs and use maple syrup alternatives as needed.
